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Solognehoney

Gastronomy, holidays & weekends guide in Centre-Loire Valley

Solognehoney - Gastronomy, holidays & weekends guide in Centre-Loire Valley
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Made in Cher, Loir-et-Cher and Loiret, Solognehoney descends from a long tradition, evoked in 1775 by the naturalist Jacques-Christophe Valmont deBomare. This popular food owes its singular flavour to the wild flora of the region, especially heather, chestnut tree blossom and oak honeydew.

There are many different kinds of honey in Sologne, for example spring honey, made from hawthorn, alder buckthorn, acacia and prunusspinosa flowers. There is also a type which is more characteristic of the region, stronger in flavour, made from the nectar of chestnut trees, heather andgermander flowers.

Harvested cold, Solognehoney is very good as a breakfast spread, or in hot drinks, desserts or a main dish with roast pork, for example.

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