Description of the different flavors

We like to keep things on a human scale, where Mother Nature remains our maestro. We commit ourselves to evolve with her to serve a clientele that is in search of a true and atypical product, without overshadowing local honey which also deserves your attention.

A special thought to the Malagasy people who are very attached to their traditions, to exquisite food trades that make us dream so much and to the bees that alert us to the dangers and challenges lying ahead.

This site is addressed to all of those who appreciate the pleasures of gastronomy and believe in the exceptional gifts of Mother Nature.



In the morning, green tea sweetened with litchi honey will help the gastrointes- tinal tract recover, no better way to start the day! Rich in probiotics, vitamins and minerals. Combines wonderfully with goat’s cheeses or a ‘brie’. 

Quick recipe to celebrate summer:

Prepare some watermelon slices

Top the slices with some crumbled goat’s cheese (from the fridge) Drizzle liquid litchi honey over the whole.

Garnish with fresh mint leaves. Done! 

In pastry, litchi honey brings a strong fruity bouquet to freshly baked ‘Madeleines’. In a salad dressing, ‘salé, sucré’ could be the theme.



The powerful, flowery and humble flavours of the baobab honey places it in a singular classy category. All the chefs that I have met qualify it as unforgettable.

Baobab honey delicately reduces acidity. Associated to specialty products like Pan-seared ’foie gras’ as a dressing, the honey must not be cooked.

The Malagasy people worship the baobab tree, they use it as a relief against osteoarthritis, to strengthen the immune system and fight the aging of the skin. Scientists are still discovering new benefits of the baobab.

Traditional Malagasy recipe for hair care: mix baobab honey with olive oil and an egg yolk


Rosewood raw monofloral honey

Iconic tree from Madagascar, appreciated since long for the manufacture of high-quality furniture and musical instruments. The reintroduction of rosewood in deforested areas remain one of our main challenges on the East coast.

The characteristics of rosewood honey are its high content in vitamins, calcium, iIron and amino acids. It stimulates blood flow and brings back energy and stamina.

Rosewood honey is a good substitute to sugar, sweeter than the eucalyptus and lightly flavored. I recommend this honey for the elders and athletes.



Widespread over the East of Madagascar, the eucalyptus tree is used mainly for firewood and for building.

Eucalyptus honey has antiseptic and anti-inflammatory therapeutic virtues. It helps so much in dissipating the damages of air pollution. It blends perfectly with a daily black tea where we can recognize an aftertaste of hazelnut, others would say, a taste of salted butter. 

Eucalyptus honey will equally sublime chicken or meat. It will surprise you in a vinaigrette and delight the kids in their dessert.

Eucalyptus honey will lose its savours when cooking exceeds 110 degrees centigrade or if used in a long slow cooking.



Niaouli honey is hearty and has a long finish, it amazes everyone including the chefs whose impressions range from chocolate, soya, liquorice to truffle.

The Malagasy will travel across his island to fetch his jar. 

It’s an excellent healing agent (external and internal).

Its relaxing effect on the body makes of it a relief against stress and restless sleep. For quicker result, allow the cristallized honey to melt under the tongue before bedtime.

It is often taken as a preventive measure during season change.

In fine cuisine, it is a recommended condiment for seafood and venison.