‘’We came up with the name L’Or des Anges (angel’s gold) because the Romans dubbed saffron ‘red gold’ and, with my love of wine,’’ says Alexandra, ‘’I knew that vintners have a poetic expression for the percentage of alcohol that is given off during the fermentation process. They call it ‘the angel’s share’ in the belief that the guardian angels, when a bit squiffy, will look over them and give a good vintage. It's quite romantic.''
Jam Packed luxury
Saffron has long been a key ingredient in Mediterrannean cuisine and in addition to selling the pure spice, Alex uses it in her range of homemade jams. These luxury confitures are created in her state of the art atelier, based on closely guarded family recipes from her maternal grandmother.
‘’I have a passion for jam,’’ says Alexandra, ‘’and I always work with 2 kgs of fruit, no more, as I want to make it à l'ancienne without pectin, just citron, the traditional way. Sometimes with a base of pear and apple, I add a little orange and lemon or dried sultanas, apricots, dates, plum, pruno, raisin de currant, walnuts, figs, and of course, some of our lovely saffron.’’
France is rightly known for its gourmand-ism, with each region promoting its unique specialities. The Périgord Vert is no exception with a diverse cultural heritage, fantastic cuisine, lovely rolling countryside and beautiful scenery.
‘‘We value le terroir and a focus on the traditional local seasonal produce. I buy all my ingredients from local markets, I don’t add pectin, gelling agents or preservatives, and I cook with copper saucepans, this gives a unique taste of traditional jam,’’ Alexandra tells me.
Records detailing the use of saffron go back to ancient Egypt and Rome where it was used as a dye, in perfumes, and as a drug, as well as for culinary purposes. It reached China in the 7th century and spread through Europe in the Middle Ages. The town of Saffron Walden, where it was once grown commercially, takes its name from the plant. Now, however, most saffron is imported from Iran and Spain which is recognized as producing the best quality.