Sirop de Safran

On a stroll through last week’s Segur farmer’s market, I came across some locally made saffron syrup. Saffron-based products are becoming increasingly available in the Limousin region, with several farms in the Haute Vienne and the Dordogne cultivating the world’s most valuable spice.  

The non-alcoholic saffron syrup has a bitter-sweet taste, hay-like fragrance, and slight metallic notes. At a recent cocktail party, my friend Vicky added a dash of Sirop de Saffron to dry white wine, infusing the wine with both a delicious taste, and brilliant yellow colour.

Apparently the syrup is also excellent for poaching pears, and pairs well with duck breast, lamb, and goats cheese.  

Segur le Chateau evening farmer's market

One of the highlights of summer in Segur le Chateau, a farmer's market takes place every Monday night during July and August. Local produce is available for purchase, including local BBQ'd trout. Residents and tourists gather on the long wooden tables enjoying cheeses, wines, fresh berry sorbet, crepes with homemade jams and chocolate covered hazlenuts. Each Monday sees a varying array of live music.

Violet Mustard - rediscovering a 700 year old regional specialty

Moutard Violette has reportedly been produced in, Brive, Limousin since the 13th century. A favourite of Pope Clement VI, who was born in the region, he apparently had local Vatican manufacturers prepare the mustard from 1265-1268.

Created from mustard seeds, over ripe black grapes, wine vinegar and spices, moutard violette is generally served with limousin beef, veal, duck or blood sausage. It’s also an excellent addition to sauces and is an excellent addition to vinaigrettes.

I used it this evening, combined with a splash of olive oil, on a garden salad with smoked salmon and green olives. It's a got a fruity, tangy flavour!