André's apiary is located between Thiaumont and Nobressart, in the beautiful Vallée de l'Attert.
This makes it possible to collect a springtime honey with varied essences such as dandelion, colza, fruit blossom, willow and more.
It is ivory in colour with a warm, fruity and woody fragrance and a sweet, refreshing aroma.
The summer honey has a different taste, aroma and colour. It is made up of linden flower, hawthorn, brambles, buckthorn, clover, buttercup and more.
Its fruit fragrance is warm with caramelised slightly resinous aromas.
Springtime and summertime honey
The producer's recipe
Leg of red Ardennes lamb caramelised with honey
Ingredients: 1kg leg of lamb (5 to 6 people), 3 dessert spoons of olive oil, 3 dessert spoons of honey, 2 dessert spoons of thyme, 1 lemon, salt, pepper, laurel, basil and garlic.
Mix the olive oil, thyme, basil, garlic and the lemon juice and zest. Leave in the refrigerator for an hour. Put the meat in a frying pan that can be placed in the oven, add salt and pepper, add two laurel leaves and put in an oven heated to 180°C. After 20 minutes, pour the rest of the marinade on the meat and cook for another 20 minutes. Add more seasoning if necessary. Serve with duchess potatoes and seasonal vegetables.