Honey from Champagne

Honey from the Champagne region – light, mild, floral

The Champagne Honey (Miel de la Champagne) from Beauharnais Carlant is a light, creamy wildflower honey from the famous wine-growing region in northeastern France. Mild in taste, floral in aroma, and unpasteurized. A reliable breakfast honey with a refined character.

Champagne Honey (Miel de la Champagne) from Beauharnais Carlant is a light wildflower honey obtained from the nectar of numerous meadow and wild flowers in the Champagne region of northeastern France. While the area around Reims and Épernay is primarily known for its sparkling wine, many flowers bloom among the vineyards, meadows, and fields, creating a rich foraging area for bees. 250 g in a jar, unpasteurized.

A honey like a spring morning among the vines. Those who spoon it onto their breakfast toast will taste the bright variety of a region that has more to offer than its world-famous bubbly.

Light, creamy, floral

Champagne Honey appears light golden in the jar with a creamy, soft consistency – a texture that naturally arises in this untreated honey due to its high pollen content.

The scent opens with a delicate floral aroma, subtly sweet without being overpowering. On the spoon, it is mild, floral, and sunny – with a balanced sweetness that accompanies rather than dominates. A honey that doesn't push itself to the forefront but adds a gentle brightness to every breakfast and cup of tea. A light wildflower honey, just as you would picture it.

On dark bread, in tea, over yogurt

As a sociable all-rounder, Champagne Honey works well in the morning, in the afternoon, or as a little treat in between, thanks to its mild versatility.

Classically enjoyed on dark rye bread with good butter, the contrast between the robust grain and the mild sweetness makes for a little breakfast delight. It also works wonderfully over a bowl of Greek yogurt with fresh berries. In a cup of Earl Grey or verbena tea, it adds a delicate note without dominating the tea.

A teaspoon in a salad vinaigrette with white wine vinegar, olive oil, and a touch of mustard gives a green salad or an endive composition a light, finely floral sweetness that pairs wonderfully with goat cheese croutons.

From the meadows of Champagne, selected by Carlant in Strasbourg

Champagne is more than its famous sparkling wine – meadow flowers, herbs, and wild plants grow between the rows of vines and on the hillsides, providing a diverse supply of nectar for the bees. When spring and summer blooming begins, they collect the nectar from this mix and carry it to the hives of beekeepers working in the quieter corners of the region.

Behind Beauharnais is the delicatessen house Carlant from Strasbourg, founded about 25 years ago on the Rue de Wasselonne. Beauharnais is not a beekeeper itself – as Carlant emphasizes, the house carefully selects honeys from the harvest regions of their varietal partners and bottles them in their own facility in 250 g jars.

The Champagne Honey comes directly from beekeepers in northeastern France and remains untreated – meaning unheated and unfiltered, just as it comes from the hive. Quite impressive.

If it crystallizes, it's a mark of quality

Spoonable at room temperature (12 to 18 degrees) and stored in a cool, dark place – that is how Champagne Honey stays aromatic for a long time. If it crystallizes later on, it is a mark of quality: place the closed jar in warm water (around 40 degrees) for 5 to 10 minutes, stir briefly, and it will become liquid again. Three small spoons side by side – this one, the aromatic Lavender Honey IGP, and the herbaceous Provence Wildflower Honey from the same house – make for a little French tasting session at the kitchen table.