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This recipe (takings) comes along well with our following meads: Le Chevalier, Fraîcheur d'été et Cuvée de Melocheville.


Pizza bites with italian cheese and honey almonds

Preparation: 10 minutes

Baking: 8 minutes

4 servings




250 ml (1 cup) of crushed almonds

45 ml (3 tbsp.) of liquid honey

15 ml (1 tbsp.) of olive oil

4 large pita

15 ml (1 tbsp.) of fresh thyme

310 ml (1 1/4 cup) of Italian cheese, coarsely grated

To taste, freshly ground black pepper


  1. In a frying pan preheated on a medium high, heat the almonds for 2 minutes.
  2. Remove from heat, add the honey and set aside.
  3. Preheat oven to 200 °C (400 °F).
  4. Brush the pitas with the olive oil and place them on a baking sheet.
  5. Sprinkle with thyme and then spread the almond mixture on top.
  6. Garnish with cheese and then season with the pepper.
  7. Bake for 6 minutes or until the pitas are crispy.
  8. Cut into pieces and serve.




Good recipe with our meads: Miel de Glace and Signature Cuvée Réserve.


Cannelés bordelais

Preparation: 15 minutes

Cooking: 1 hour

Servings: 15 pieces





500 ml (2 cups) whole milk

50g (1 3/4 oz.) butter

2ml (1/2 tsp.) pure vanilla extract

2 whole eggs

2 egg yolks

250g (8 oz.) sugar

1 pinch of salt

100g (3 1/2 oz.) flour

20 ml (4 tsp.) dark rum


  1. In a saucepan, heat the milk, butter and vanilla over medium heat.
  2. As soon as it starts to boil, turn of the heat and leave as is.
  3. In a bowl, beat the eggs with a whisk.
  4. Add the sugar and salt while whisking, without making it too foamy.
  5. With a rubber spatula, gradually add the flour, stirring gently.
  6. Slowly stir in the hot milk.
  7. Finish with the rum. The mixture should be smooth with the consistency of crepe batter.
  8. Cover and refrigerate for 1 hour.
  9. Place a baking sheet on the middle rack of the oven.
  10. Preheat to 260°C (500°F).
  11. Pour the dough into cannelé silicone moulds (found in specialty stores) until 3/4 full.
  12. Place in the oven and immediately turn the temperature down to 180°C (350°F).
  13. Bake for 1 hour.
  14. Let cool for 15 minutes.
  15. Remove gently from the moulds.


*(in this recipe, you can replace the 40 ml of dark rum for 60 ml of our product Cuvée Prestige)




Good recipe with our meads: Le Chevalier, Fraîcheur d'été and Cuvée de Melocheville.


Barbecue pork chops with honey and thyme

Preparation: 5 minutes

Cooking: 40 minutes

4 servings






250 ml (1 cup) liquid honey

2 garlic cloves, peeled and sliced

10 ml (2 tsp.) granulated chipotle or black peppercorns

10 sprigs of fresh thyme

60 ml (1/4 cup) Dijon mustard

30 ml (2 tbsp.) cornstarch

4 pork chops, about 250g (1/2 lb) each, French trimmed

Salt and freshly ground black pepper



  1. In a saucepan, combine the honey, garlic, chipotle et 8 sprigs of thyme.
  2. Over low heat without boiling, infuse the flavours for about 30 minutes.
  3. Meanwhile, chop the rest of the thyme.
  4. Preheat the barbecue to maximum heat, 290°C (550°F).
  5. Strain the honey through a fine sieve.
  6. Add the mustard, chopped thyme and the cornstarch.
  7. Stir well.
  8. Set aside.
  9. Season the chops with salt and pepper.
  10. Cook on the grill with the lid closed for about 3 minutes on each side.
  11. Turn off the heat
  12. Brush the chops with a generous amount of the honey mixture.
  13. Close the lid and cook for another 2 minutes. Repeat the previous steps and cook for 2 additional minutes.
  14. Brush the chops one last time.
  15. Serve with hash browns and a steamed vegetable.




Good recipe with our meads: Le Chevalier, Fraîcheur d'été and Cuvée de Melocheville.

Honey and ginger chicken mini-skewers

Preparation: 20 minutes

Cooking: 10 minutes

Servings: 12 skewers






30 ml (2 tbsp.) grappe seed oil

45 ml (3 tbsp.) sherry vinegar

75 ml (1/3 cup) liquid honey

15 ml (1 tbsp.) raw sugar or brown sugar

15 ml (1 tbsp.) Dijon mustard

15 ml (1 tbsp.) fresh ginger, chopped

1 garlic clove, minced

2,5 ml (1/2 tsp.) Espelette pepper

1 chicken breast, about 300 g (10 oz) boned, skinless, cut into 36 cubes of 2 cm (3/4 in.)

1/2 red bell pepper, cut into 24 cubes of 2cm (3/4 in.)

Salt and freshly ground black pepper

5 ml (1 tsp.) sesame seeds, toasted

5 ml (1 tsp.) fresh coriander, chopped


  1. Soak the mini wooden skewers for about 15 minutes.
  2. In a bowl, mix together the marinade ingredients. Set aside.
  3. In a glass or plastic container, coat the chicken cubes with the marinade.
  4. Cover and refrigerate for about 2 hours.  
  5. Preheat the broiler, positioning the grill at the highest level.  
  6. Onto each mini skewer, slide 3 chicken cubes and 2 bell pepper cubes, alternately.
  7. Place the skewers on a baking sheet and brush with the marinade.
  8. Season with salt and pepper.
  9. Cook in the oven for 10 minutes.
  10. Turn over once halfway through the cooking.
  11. Meanwhile, in a saucepan, boil the marinade for 5 minutes, stirring constantly to make a sauce.  
  12. Remove the skewers from the oven and brush with sauce.
  13. Sprinkle with sesame seeds and fresh coriander.
  14. Serve with the sauce.





Good recipe with our meads: Le Chevalier, Fraîcheur d'été and Cuvée de Melocheville.


Croutons with ricotta, figs and honey

Preparation: 20 minutes

Cooking: 1 h 45

Servings: 36 appetizers





300 ml (1 1/4 cups) water

1 Earl Grey tea bag

375 ml (1 1/2 cups) dried figs

30 ml (2 tbsp.) grapeseed oil

1 small onion, minced

100 ml (2/5 cup) honey

200 ml (4/5 cup) sherry vinegar

2 cloves

2,5 ml (1/2 tsp.) ground ginger

1 ml (1/4 tsp.) ground nutmeg

Salt and freshly ground black pepper

1 or half a load of nut bread (or other bread)

286 ml ( 1 1/4 cups) ricotta cheese

9 fresh figs

400g (13 oz.) prosciutto, thinly sliced

A few baby arugula leaves




  1. Bring the water to a boil in a saucepan. Turn off the heat.
  2. Add the tea bag and infuse for 2 minutes.
  3. Remove the tea bag and add the dried figs.
  4. Soak the figs for about 15 minutes.
  5. Remove and set aside to cool. Reserve the water.
  6. Cut the figs into 1 cm (1/3 in.) pieces and reserve.
  7. In a saucepan, heat the oil over medium heat.
  8. Cook the onion for 3 to 4 minutes.
  9. Add 45 ml (3 tbsp.) of the reserved water and cook for 10 minutes.
  10. Add the honey, vinegar, cloves, ginger, nutmeg, salt and pepper.
  11. Cook over very low heat for 1 hour 30 minutes, stirring occasionally.
  12. Set aside to cool.



  1. Preheat the oven to 200°C (400°F).
  2. Cut the bread into 1 cm (1/3 in.) slices.
  3. Place the bread on a baking sheet and toast in the oven for 1 to 2 minutes on each side.
  4. Set aside to cool.



  1. Place the ricotta cheese in a bowl.
  2. Add the cooled chutney and mix well.
  3. Taste and adjust the seasoning. Set aside.
  4. Cut the fresh figs into quarters.
  5. Cut the prosciutto slices in half lengthwise.
  6. Wrap each piece of fig with the prosciutto.
  7. Place 1 or 2 arugula leaves on each crouton.
  8. Add a small amount of the ricotta and chutney mixture.
  9. Garnish with the fig quarters wrapped in prosciutto.
  10. Serve the croutons at cocktail hour.

TIP: You can make the bread slices any shape you desire by using a cookie cutter




This recipe goes well with our meads: Miel de Glace and Signature Cuvée Réserve.

Sugar pie

Preparation: 5 minutes

Cooking: 35 minutes

6 à 8 servings




1 pie shell, 23 cm (9 in.)

430 ml (1 3/4 cups) brown sugar

1 pinch of salt

45 ml (3 tbsp.) flour

60 ml (1/4 cup) maple syrup

180 ml (3/4 cup) 35% cooking cream

1 egg

2,5 ml (1/2 tsp.) vanilla extract



  1. Preheat the oven to 160°C (325°F).
  2. Line the bottom of a 23 cm (9 in.) pie plate with the pie shell. Lightly press into place.
  3. Bake the pie shell for 5 minutes. Remove from the oven and set aside.
  4. Place the remaining ingredients in a saucepan.
  5. Using a whisk, mix lightly until well combined.
  6. Heat over medium-high heat, stirring slowly and continuously.
  7. As soon as it begins to boil, whisk more quickly.
  8. Boil for about 2 minutes until boiling rapidly and thickened.
  9. Remove from the heat and let cool for 10 minutes.
  10. Pour the mixture into the pie shell and bake in the oven for 25 minutes.
  11. Set aside to cool for 1 hour.
  12. Serve the pie as is or with Chantilly cream (sweetened or flavoured whipped cream).


Fruits sur lit de fromage blanc au miel

Ingredients (4 guests):

  • 250g cream cheese
  • 2/3 tablespoons of fresh milk
  • 4 tablespoons of honey
  • 200g of seasonal fruit
  • 2 vanilla sugar


Whisk the cream cheese, milk and vanilla sugar. Serve the mixture into cups and adding fruit. Garnish with honey.


Canard au miel et figues parfum romarin


  • 2 duck breasts
  • 4 tablespoons of honey
  • 2 tablespoons of tomato vinegar
  • Salt
  • Black pepper
  • 4 tablespoons of sesame seeds
  • 10 g of butter
  • 6 large figs
  • 2 sprigs of rosemary


Rub the duck breasts with salt and black pepper. Mix honey and vinegar in a large bowl. Let marinate the duck for 30 minutes. Preheat oven to 180 °. Enter marinated duck to the pan, fat side 2 minutes, 30 seconds lean side. Place the duck in a roasting pan, skin side up. Sprinkle with sesame seeds and place fresh rosemary on top. Bake 20 minutes at 180 °. In a skillet, cook the figs in 10 grams of butter. Recover sauce marinade and juice after having sliced ​​duck and pour everything into the pan with the figs. Leave on the heat for a few moments. Make your breast slices, cover with some sauce and serve with a square of polenta.

Enjoy your meal!



Spread honey and cheese ( serves 6 )

Ingredients :

  • 1 lowers 1L
  • Cheese 250g softened cream
  • 125 ml of liquid honey Miel Nature
  • 3 eggs
  • 250 ml of milk
  • Salt 1mL
  • 5 ml of lemon juice

Preparation :

Bake the crust 10 minutes at 200 degrees celcius . Cool Down. Beat cream cheese until light . Stir honey beating . Add eggs, one at a time . Add milk, salt and lemon juice. Pour into pie crust . Bake 30 minutes at 180 degrees celcius . Cool Down.

Frosting :

Ingredients :

  • 1 can (540 mL) of fruit (peaches, pears or fruit salad )
  • 75 mL of fruit syrup
  • 10 mL of corn starch
  • 15 mL of liquid honey Miel Nature

Preparation :

Drain the fruit syrup book . Mix corn starch and sugar, add fruit syrup . Cook, stirring constantly until thickened. Cool slightly. Arrange fruit over pie and ice extend over the fruit. Cool completely.



Foam with honey and coffee (makes 6 to 8 servings )


  • 5 mL of gelatin
  • 30 ml of cold water
  • 125 mL of strong coffee
  • 125 mL honey Miel Nature
  • 250ml whipping cream whipped
  • Pinch of nutmeg


Soften gelatin in cold water for 5 minutes; dissolve in hot coffee and add the honey. Refrigerate , stirring occasionally until the mixture has thickened and beat until fluffy. Fouetée fold in cream and nutmeg. Pour into ice cube trays tired. Freeze until firm (about 2 hours ).



Cinnamon honey butter


Cream 50 ml of softened butter and gradually add 55 mL Nature Honey honey cinnamon. Serve on toast if desired.



Honey sauce with vanilla and butter ( gives 250 mL)


Heat 200 ml honey vanilla honey Nature and 50 mL butter until it is well mixed . Cool, add 5 ml of lemon juice. Serve over pancakes or waffles.



Sweets with honey and apples ( Quantity : 12 appetizers)


Mix 50 ml of oil, 50 ml of liquid honey and 50 ml of lemon juice. Add 1 teaspoon salt and 1 mL of paprika, mixing well . Dip unpeeled apple slices in honey mixture : wrap them in a half slice of bacon. Secure with a toothpick and broil until bacon is crisp ( 6-8 minutes). Brush and return halfway.



Balls with honey and peanuts ( Makes about 36 balls )


  • 180 mL honey vanilla
  • 175 mL peanut butter
  • 500 mL of vanilla wafer crumbs
  • 175 mL finely chopped peanuts


Mix honey vanilla Miel Nature and peanut butter . Stir the crumbs . Shape into balls and roll 3 centimeters in peanuts. Cool completely.



Chocolate Honey Raisin Cookies ( Makes about 60 cookies)


  • 125 mL of butter
  • 125 mL of shortening
  • 250 ml Chocolate honey Miel Nature
  • 500 mL of oatmeal
  • 375 mL of raisins
  • 500 mL of sifted all -purpose flour
  • 5 mL of baking powder
  • 3 mL of salt
  • 5 mL of baking soda
  • 5 mL of cinnamon
  • 25 ml of milk


Cream together butter and shortening and stir in honey Chocolate Honey Nature gradually. Add oats and raisins . Sift dry ingredients and add alternately with the milk , mixing well . Post by measuring 5 mL , spacing of 5 centimeters, on a lightly greased cookie sheet. Bake 8 to 10 minutes at 190 degrees celcius . :



Crunchy honey ( Quantity : 24 sticks )


  • 175 mL of liquid honey
  • 125 mL peanut butter
  • 1 L of crunchy cereal rix


Heat the honey and stir until bubbling . Remove from heat and stir in peanut butter. Add the rice and stir until contorted well coated. Press evenly into a greased 2L ( 20 square centimeters). Cool and cut into sticks.



Square with honey and chocolate ( Quantity : 36 squares)


  • 150 mL of butter
  • 75 mL of cocoa
  • 2 eggs
  • 140 mL of liquid honey vanilla
  • 125 ml sugar
  • 250 mL of sifted all -purpose flour
  • 3 mL of salt
  • 3 mL of baking powder
  • 125 mL chopped walnuts


Melt butter and cocoa at the top of a double boiler and cool slightly. Beat eggs until frothy. Stir gradually beating honey with vanilla, sugar and cocoa mixture. Sift together flour, salt and baking powder . Stir dry ingredients and nuts to cocoa mixture. Pour into a greased 2 L ( 20 square centimeters). Bake 20-25 minutes at 180 degrees Celsius. Cool Down. If desired, garnish with melted semi-sweet chocolate or chocolate ice cream .


Honey muffins with cinnamon and sound ( Quantity : 12 medium muffins )


  • 375 mL of sifted all -purpose flour
  • 250 mL of the kind
  • 15 mL of baking powder
  • 3 mL of salt
  • 1 egg, beaten
  • 90 mL honey cinnamon Miel Nature
  • 150 ml of milk
  • 50 mL of melted butter


Mix dry ingredients . Combine remaining ingredients and add to dry ingredients, stirring just until moistened . Fill two-thirds of the well-greased muffin tins . Bake at 200 degrees Celsius until golden ( 18-20 minutes).



Muffins with honey and oatmeal


Follow the recipe for muffins with honey and sound, but its replacement with 250 mL of oatmeal .



Good recipe from our chef :

Sautéed mushrooms with our Balsamic Honey dressings and / or raspberries with honey.


Makes 4 servings :


4 apples yellow preference land ( dice )

2 boxes of white mushrooms 227g

1 c . tablespoons Greek dressing

1 c . tablespoons of ground basil leaves

1 c . teaspoon ground black pepper

5 c . tablespoons olive oil

3 c . tablespoons balsamic honey vinaigrette or raspberry honey Honey Nature inc.

1 medium yellow onion




1. Cut the onion and potatoes into small cubes.

Put everything on the saucepan over medium heat with the olive oil until the onion until slightly caramelized .

2. Add the mushrooms cut in half , all the seasoning and dressing.

3. Reduce heat

4. Bake for 25 minutes. Stir from time to time . Add salt to taste