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Which spoonful should you begin with?

Four honeys on one side, eight crisp recipes on the other.

The four honeys The eight crisp recipes

The Journal of the House

Rare honey recipes: 12 recipes to bring out your honeys

A clear, sensory and documented guide to help you choose, give and taste our rare harvests.

An independent French house Selection and traceability Dispatched from France
Rare honey recipes: 12 recipes to bring out your honeys
The Gourmet Guide · 12 recipes to bring out the rare honeys of Graines de Pèlerins
Build your tasting

Every recipe reveals a honey. Here is where to begin.

The Ritual BoxThe most completeThe Ritual BoxSidr honey, White & Black Seed · 79,90 €DiscoverYemeni Sidr HoneyYemeni Sidr HoneyThe amber grand cru, woody · 47,90 €DiscoverThe Discovery BoxThe Discovery BoxWhite, Black Seed & Rose · 74,90 €Discover

The Gourmet Guide: 12 recipes to bring out rare honeys

The Gourmet Guide from Graines de Pèlerins brings together twelve recipes written to reveal four rare honeys: White Honey from Kyrgyzstan (sainfoin), Egyptian Black Seed Honey (Nigella), Yemeni Sidr Honey (jujube) and Rose Aromiel from Russia. From the simplest pairings to the most refined plating, every recipe brings out the texture, the origin and the character of a rare honey.

The four rare honeys

White Honey from Kyrgyzstan · a single-flower sainfoin honey harvested above 2,500 metres in the valleys of the Tien Shan. Ivory in colour, creamy and silky, gentle and milky on the palate. Raw and unheated.

Egyptian Black Seed Honey · honey foraged on the flowers of Nigella sativa in the Nile Delta. A dense, oriental profile with a subtle bite. Raw and unheated.

Yemeni Sidr Honey · one of the rarest honeys in the world, harvested in the Wadi Do'an. An amber grand cru, woody and intense. Raw and unheated.

Rose Aromiel from Russia · acacia honey infused with rosehip, worked cold in the traditional Russian beekeeping manner. A floral, fruity and delicate profile, with a rose-tinted colour.

The 12 recipes, step by step

Around White Honey from Kyrgyzstan

Before choosing a pairing, discover the texture and taste of White Honey from Kyrgyzstan, along with the markers for tasting it on its own.

Brioche toasts, whipped ricotta, roasted figs and white honey+

Ingredients · Serves 2

  • 4 slices of brioche
  • 200 g ricotta
  • 4 figs
  • 2 tbsp white honey
  • zest of half a lemon
  • 1 handful of pistachios

Method

  1. Toast the brioche and roast the figs for 8 minutes.
  2. Whip the ricotta with the lemon zest.
  3. Spread the ricotta, add the figs, then the white honey and the pistachios.
Pear carpaccio, burrata, pecans and white honey+

Ingredients · Serves 2

  • 2 ripe pears
  • 1 burrata
  • 40 g pecans
  • 1 handful of rocket
  • 2 tbsp white honey
  • a few drops of lemon

Method

  1. Slice the pears very thinly.
  2. Arrange the burrata, the rocket and the pecans.
  3. Add the white honey and the lemon just before serving.
Seared scallops, cauliflower purée, hazelnut and white honey+

Ingredients · Serves 2

  • 8 scallops
  • 1/2 cauliflower
  • 20 cl single cream
  • 1 tbsp white honey
  • 30 g hazelnuts
  • butter

Method

  1. Cook the cauliflower, then blend it to a very fine purée.
  2. Sear the scallops in butter until lightly coloured.
  3. Plate up with the purée, the toasted hazelnuts and a thread of white honey.

Around Egyptian Black Seed Honey

Roasted young carrots, Greek yoghurt, dukkah and black seed honey+

Ingredients · Serves 2 to 4

  • 1 bunch of young carrots
  • 150 g Greek yoghurt
  • 1 tbsp black seed honey
  • 2 tbsp dukkah
  • olive oil
  • lemon

Method

  1. Roast the carrots until tender and golden.
  2. Spread the Greek yoghurt over the plate.
  3. Add the carrots, the black seed honey, the dukkah and a squeeze of lemon.
Braised aubergines, tahini, pomegranate and black seed honey+

Ingredients · Serves 2 to 4

  • 2 aubergines
  • 2 tbsp tahini
  • 1 tbsp black seed honey
  • 1/2 pomegranate
  • fresh coriander
  • lemon

Method

  1. Roast the aubergines until meltingly soft.
  2. Mix the tahini with a little lemon.
  3. Serve with the pomegranate, the coriander and a thread of black seed honey.
Roast chicken supreme, preserved lemon, crisp chickpeas and black seed honey+

Ingredients · Serves 2

  • 2 chicken supremes
  • 200 g cooked chickpeas
  • 1 tbsp black seed honey
  • 1/2 preserved lemon
  • 1 plain yoghurt
  • 1 pinch of cumin

Method

  1. Crisp the chickpeas in the oven with a little cumin.
  2. Brown the chicken, then glaze it lightly with black seed honey.
  3. Serve with the yoghurt, the preserved lemon and the chickpeas.

Around Yemeni Sidr Honey

Thin tart with fresh goat cheese, confit onions and Sidr honey+

Ingredients · Serves 4

  • 1 sheet of puff pastry
  • 2 onions
  • 120 g fresh goat cheese
  • 1 tbsp Sidr honey
  • thyme
  • butter

Method

  1. Confit the onions over a low heat in a little butter.
  2. Top the pastry with the goat cheese and the onions, then bake.
  3. Add the Sidr honey and the thyme as it comes out of the oven.
Rack of lamb, roasted apricots, almonds and Sidr honey+

Ingredients · Serves 2

  • 1 rack of lamb for 2
  • 4 apricots
  • 1 tbsp Sidr honey
  • 30 g almonds
  • rosemary
  • meat juices

Method

  1. Roast the lamb until pink.
  2. Roast the apricots with the rosemary.
  3. Serve with the meat juices, the Sidr honey and the almonds.
Saffron rice pudding, orange and Sidr honey+

Ingredients · Serves 4

  • 100 g pudding rice
  • 50 cl milk
  • 1 pinch of saffron
  • 1 orange
  • 1 tbsp Sidr honey
  • pistachios

Method

  1. Cook the rice gently in the milk.
  2. Scent it with the saffron and a little orange zest.
  3. Serve with the Sidr honey, the orange segments and the pistachios.

Around Rose Aromiel from Russia

Sea bream carpaccio, cucumber, redcurrant and Rose Aromiel+

Ingredients · Serves 2

  • 200 g very fresh sea bream
  • 1/2 cucumber
  • 1 handful of redcurrants
  • 1 tbsp Rose Aromiel
  • olive oil
  • Timut pepper

Method

  1. Slice the sea bream and the cucumber very thinly.
  2. Arrange the redcurrants delicately on the plate.
  3. Finish with the Rose Aromiel, the olive oil and the Timut pepper.
Raspberry and lychee pavlova with Rose Aromiel+

Ingredients · Serves 4

  • 2 individual meringues
  • 20 cl whipped double cream
  • 125 g raspberries
  • 4 lychees
  • 1 tbsp Rose Aromiel
  • dried edible petals

Method

  1. Whip the cream to a soft texture.
  2. Fill the meringues with cream, raspberries and lychees.
  3. Finish with the Rose Aromiel and a few petals.
Vanilla panna cotta, strawberries and Rose Aromiel+

Ingredients · Serves 4

  • 40 cl cream
  • 1 vanilla pod
  • 2 gelatine leaves
  • 200 g strawberries
  • 1 tbsp Rose Aromiel
  • a few basil leaves

Method

  1. Infuse the vanilla in the cream, then add the gelatine.
  2. Leave the panna cotta to set in the fridge.
  3. Serve with the strawberries, the basil and the Rose Aromiel.
Frequently asked questions

Which honeys are showcased in the Gourmet Guide?
The guide showcases four rare honeys from Graines de Pèlerins: White Honey from Kyrgyzstan, Egyptian Black Seed Honey, Yemeni Sidr Honey and Rose Aromiel from Russia.

Which gift box should I choose to cook the recipes?
The Ritual Box brings together Sidr honey, White Honey and Black Seed Honey; The Discovery Box brings together White Honey, Black Seed Honey and Rose Aromiel. Either one opens up several recipes from the guide in a single purchase.

Are these honeys raw and natural?
Yes. All our honeys are raw, unheated and unpasteurised, from the 2025 harvest, in naturally limited quantities.

Download the Guide (PDF)

Honey is a food. It is no substitute for a varied and balanced diet, nor for an active way of life. Not recommended for children under 12 months.