SAVEURS DU VAL D'AMOUR

For several years now, Christophe Lanoe has been growing saffron crocus naturally, which he transforms into a spice or liquid. Like its neighbor from Chissey, the plant has acclimatized very well. From this fragile, subtle plant, he produces syrup, candy, orange meringue, jam and saffron apple jelly. These products go well with Crémant and Champagne, as well as Jura wines such as Savagnin. Be sure to let us know when you're coming, as this flower requires a lot of attention.