From manufacturing unit to beehives
Every part began nearly by probability. Earlier than turning into a beekeeper, Mauricette Anesa labored in a manufacturing unit. Her husband owned some hives for leisure, simply by ardour. She helped him, and step-by-step, she grew to become passionate too. So, in 2005, Mauricette took the step, left her work, and made beekeeping its distinctive job.
The primary years, to promote their manufacturing, the couple participated within the locals’ festivals, reveals, markets and every occasion “the place individuals move”. It’s throughout the Pascal Caffet Trophy, in Troyes, that Nicolas Bernardé tasted their honeys for the primary time. He promised: “Once I’ll have my store, I’ll purchase your honeys. ”
“Properly, he stored its promise!”, she mentioned cheerfully.
The flowers reign
On the Rucher du Grand Jardin, there’s a diversified manufacturing. Mauricette proposes honey from all spring and summer time flowers, but additionally buckwheat honey – highly effective, darkish, nearly malty – and linden honey, with contemporary and minty notes.
As for the acacia tree, it’s a treasured exception: extremely coveted, however sadly it’s tough to reap within the plains of Champagne. “Beneath ten levels, bees hardly forage, and generally, once they go away the hive, there are not any acacia flowers, as they’re very early.”, explains Nicolas. The very last thing we’d like is frost! When Mauricette succeeds in producing some, she at all times retains part of it for Nicolas.
Say hiya to the bees
“A bee produces solely 40 to 50 grams of honey in its complete life.” This determine is commonly talked about by the pastry chef, who likes to remind individuals what every jar represents. In his speech, you possibly can really feel how a lot the beekeeper impressed him along with her distinctive respect for bees: “Once I go to Mauricette, to begin with, she invitations me to say hiya to the bees. We put our arms on the hives and discuss to them: “Hey, I’m Nicolas and I’m coming to take your honey. Thanks, fairly honeybees, you’re doing a exceptional job.” If handled properly, they don’t seem to be aggressive.” He trusts Mauricette, and he by no means received stung.
Since this product is uncommon, the beekeeper has lengthy refused to move it by carriers: Nicolas made the journey by automobile so as to carry again a number of hundred kilos.
“The journey was price it, as a result of all of the love she offers to her bees is discovered within the muffins we make.”, mentioned the pastry chef.
Madeleine of La Garenne
Since their first assembly, Nicolas Bernardé has by no means stopped shopping for honey from the Rucher du Grand Jardin. This stunning instance reveals the values of loyalty, mutual help and cooperation which might be so necessary to the Relais Dessert affiliation. Years after the beginning of their relationship, orders from Nicolas are nonetheless crucial to Mauricette, and the pastry chef is aware of it.
On the different finish of the chain, in La Garenne-Colombes patisserie, Mauricette’s honeys have two completely different makes use of: some are offered in jars, whereas others are added to recipes – for instance, honey nougat or madeleines.
Transmission
These days, Mauricette is retired. Her son Stéphane now takes care of the bees and hives every single day. Connected to her hives, she continues to assist him greater than ever. Honeys will be ordered straight by telephone and are shipped all through France. They’re additionally out there in some retailers in Chaumont.
Stéphane Descharmes
Le Rucher du Grand Jardin Rue du lavoir 52700 Signéville (France) Telephone: +33 6 71 18 57 90
