Alencon. Dress up as a beekeeper and cook honey with a chef

By nathalie.legendre Published on L'Orne Hebdo See my news

Green and eco-responsible tourism: this is the promise of the tourist office of the country of Alençon (Orne). And among the experiences to enjoy this summer, with family or friends, this one, called "From honey to the plate", is aimed at the curious and the gourmet...

ten hives

For "intelligent" holidays but also to simply have a good time, the beekeeper Patrick Cholet (Les Cadres noirs percherons), based in the Perche, invited his friend Adrien Chauvin, the chef of the Alencon restaurant L'Alezan, to a original partnership: recovering the honey within the hives themselves to then cook it within the walls of the restaurant.

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"We have the best with us on this project", smiles Vincent Lucas, the director of the tourist office. He includes in this group the owner of the castle-hotel (4 stars) of Saint-Paterne, Charles-Henri de Valbray.

Because it is in this park of the castle of a dozen hectares that the ten hives are housed (for three to four years now).

Educational and fun

He has already designed prototype frames, which will be positioned in the hives 15 days before the arrival of the participants. “We will remove them together”. The less patient will be able to taste this pure and fresh honey, "directly drawn from the cells, that's where it is the best..."

He continues, inexhaustible:

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What you need to knowUpdated on June 9, 2021

According to the beekeeper, the primary cause of bee mortality is the use of pesticides (industrial, agricultural and domestic). The second is quite simply the lack of flowers.

Coveralls and gloves

But before approaching the hives, you will need to equip yourself. A complete outfit as well as gloves will be provided to the participants.

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Shoes must be well closed. Patrick Cholet does not mess with safety. While his Buckfast bees are not aggressive, they can still sting if they feel attacked.

The beekeeper will not say the opposite: he is stung on average fifteen times a day! His advice is therefore invaluable:

In an hour and a half, the beekeeper will provide a wealth of information. Thus, “a bee can forage up to 2,500 flowers per hour”, or even that “the temperature within the hive is 34°, summer and winter”.

And then, a not so stupid question: what is the smoker for?

three dates

Charles-Henri de Valbray and Adrien Chauvin listen attentively. Also impressed. The bees twirl in the sky and only the outfit acts as a barrier. The owner of the castle is delighted to have made his land available to the professional beekeeper.

The tourist office offers three dates this summer, in June, July and August. Patrick Cholet refuses to go further, “because from September, the bees work for them and not for me. Their health is my priority, not quantity or productivity. »

A little tour of the chef's vegetable garden

After the beekeeper's overalls, make way for the cook's apron. The chef of the restaurant L'Alezan, Adrien Chauvin, did not hesitate long before embarking on this new adventure. Cooking local products, he knows. And adore. Defending the know-how of the region's producers is his hobbyhorse, which is turning more and more towards transmission and exchange. "It's important to promote these products," he says. "And I like sharing, spending time with people who are curious to discover products and recipes." deliciously with honey”. There is no shortage of ideas for sweet or savory recipes. After cooking, it's time for tasting. This "From honey to plate" offer is scheduled to last between 4 and 5 hours. In recent months, the chef of L'Alezan has taken advantage of them to think about new projects. This is one. Others will follow. Like a delicatessen in his restaurant at the start of the school year in September, always in this spirit of promoting Norman products, which he uses in his cooking.Adrien Chauvin (file photo).

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