Why did Good & Butter choose the Hédène honeys? Because they are the tastiest. We have never eaten honey of such quality.

The Hédène brand comes from two passionate beekeepers, Cyril Marx and Alexis Ratouis. They met at the university in Paris and discovered that they had the same passion for apiculture. Cyril’s family has kept hives in South of France for four generations, while Alexis' relatives keep their own bees in Savoy. They studied the apiary at Jardin du Luxembourg in Paris, and they decided to create in 2013 a brand exclusively dedicated to French honey, with intent to defend the 100% French honey which is increasingly rare. This bold challenge is successful!

Know-how, refinement and excellence:

Hédène is surrounded by a producing team respecting ancestral beekeeping traditions and with a unique know-how, and practices a rigorous selection of nectars. The brand selects the most beautiful wildflower parcels of France and picks artisans who uphold the highest standards of traditional and sustainable beekeeping. Those chosen suppliers also commit to adhering to the rigorous specifications set by the brand. All honeys are made with wildflowers from specific French regions, showing that the territories genuinely affect the flavor notes of the honey.

This is not just honey. It is pure monofloral honey (bees harvest only from one type of flower or plant, ensure that the honey tastes distinctly of that plant) that follows a cold extraction process, which preserves its quality, its color and all its flavors.

Hédène analyzes the honey in the laboratory and verifies that it contains the required pollens, thus certifying its quality. Because of these demanding requirements, the quantities of an exceptional vintage may be limited. 

An unforgettable tasting experience:

With this honey, we travel through the richness of the French terroir: from Provence, through the Champagne to finish in Les Landes… There are a variety of colors, flavors and textures to provide everyone an unforgettable tasting experience: sweet, floral, intense, woody, fresh, menthol, delicate, intense. These include:

• The bramble honey, harvested in Champenoise forest, has a light red berries flavor and a meltingly soft texture.

• The chestnut honey, from the Tarn valley, harbors subtle woody notes and has pretty coppery brown highlights.

• The raspberry honey, harvested in Ardennes Regional Natural Reserve, has a surprising white color, is dense and creamy and has floral and red berries tones.

• The alder buckthorn honey, from Les Landes, has the color of a fine Cognac, and is full bodied with a delicately astringent, quince-like finish.

• The acacia honey, harvested in Jura, is particularly fluid and lightly fruity. Its crystal-clear color testifies a high quality. It is a sweet and floral honey, with incomparable refined aromas.

• The lavender honey, harvested in Luberon (Provence), has fruity and floral notes and gently melts in the mouth like a candy. It possesses an extraordinarily moving floral quality, and is characterized by a white color and subtle nuances of fresh fruit.

• The rosemary honey, sourced from Languedoc, is distinguishable thanks to its light color and balanced, botanical notes.

• The linden honey comes from the famous Chantilly forest, in Picardie, has a wonderful white color. It smells like the linden flower, but with a subtler scent. Its robust flavor is unique and compelling.

• The acacia honey with black truffles mixes the incredible sweetness of acacia honey (from Jura) and the powerful aromas of black truffles (from Périgord). Acacia honey is very delicate and matches perfectly with the truffle’s refinement.

• The coriander honey, harvested in Berry, softly melts in the mouth. It distinguishes itself with sweet caramel notes and a fruity flavor.

• The blackberry honey, is extremely rare and symbolizes the wilderness of nature. With a creamy texture, it is characterized by warm and sweet blackberry notes.

• The buckwheat honey from Loiret has a particularly smooth texture. It has a brown color and café gourmand overtones without any bitterness. 

These honeys can be enjoyed in hot drinks, in a vinaigrette, as a side for cheese, on bread, pancakes, granolas, waffles, yogurts, … or used in general cooking. Cyril Marx is an enthusiast of filet mignon in crust smeared with alder buckthorn honey from Les Landes, while Alexis Ratouis loves pan-fried prawns with lavender honey from Provence.

Hédène promotes the riches of the French heritage and perpetuates the ancestral craftsmanship, with the ambition to offer a sensory journey by their unique flavors, colors, and textures. A successful venture for this brand producing exceptional nectars!