Acacia or mimosa honey, subtle and delicate in any case. Sophisticated like a perfume. They collect it in Burgundy, in the Vosges neither more nor less. Crystalline color and fineness. This 40-gram jar contains 3% black truffle, Tuber Melanosporum, to add perfume to the sweetness of honey. To eat raw with real toasted bread, or with Brillat-Savarin profile cheeses.
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Face to face and almost accidentally we come across this haute cuisine honey. Like a beautiful love story. And in Paris, it couldn't be another place. Nobility, elegance and refinement. The French reference of luxury in a matter of honeys. Its exquisite packaging is like a sweet promise of what we are going to find when we open each of its jars. Comparable to Edith Piaf's sensibility. "Non, rien de rien" Just the honey stick to love and enjoy it and, perhaps, some cheeses!