Description

Saffron is a precious, rare spice that requires great expertise to produce
On the Medoc presque isle, Alain Duvialard is something of an anomalous figure: not only does he manage one of the region's very few dairies, he has also set himself the formidable challenge of producing saffron.
Used very sparingly in the preparation of magnificent gourmet dishes, saffron pistils are a precious, rare spice, requiring great expertise to produce.
A vast amount of flowers are required in order to extract just a few grams of saffron. In addition, cultivating these precious flowers requires expert care and constant attention.
Alain's small-scale seasonal production is a part-time side project.
As a result, visitors to Lamarque can use the famous Red Gold to season their freshly caught estuary fish, distil its flavours to make a luxurious crème brûlée, or savour it in foie gras.