LE SAFRAN DE BOURGOGNE
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Since 2009, Sylvie Lagier has chosen to produce Saffron in Burgundy. At 20 bulbs per m ² the safranières land develops near Gevrey-Chambertin. Burgundy Red Gold, so called, is sold between 30 000 and 35 000 € per kg. This entirely manual and natural production on the basis of a fragile and ephemeral flower makes it a rare product. Saffron is actually the dried crocus pistil for its conservation and millésimé, because after 3 years its qualities and properties are lost. Its use in the gastronomy is booming because its aromas and flavours are subtle and seductive. You can also describe it as a exhauster of natural flavours! As a matter of fact, conservators have not been deceived and used, such as Laurent Peugeot at the Charlemagne or Christian Gaulin in Mâcon Chez Pierre. The use is very economical, some pistils per person or per dish is enough. Saffron from Burgundy can be found directly at Sylvie Lagier and in some specialty grocery stores from Burgundy to Beaune.
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