Saffron from
the Gatinais Region

Legend has it that the lord of Boynes started the growing of saffron in the Gatinais region at the end of the 13th century; crocus sativus bulbs, brought back from the Crusades, adapted very well to the microclimate and permeable soil of the Gatinais region.

crocusCrocus flower

Saffron from the Gatinais Region

 A tip from saffron growers

Use 3 filaments per person for main dishes and appetizers, and 2 filaments for deserts.
To get as much flavor and color from the saffron as possible, the filaments should be rehydrated with water or milk, for at least 2 hours, or even overnight.




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