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200 flowers for 1 gram of saffron
The saffron fields come into bloom in October. They form small mauve patches, visible in the Lot Valley around Cajarc or St. Cirq Lapopie. The pickers perform exactly the same gestures as their ancestors from the glory days of saffron (15th / 18th centuries).
Each individual flower is cupped in the palm, the stem cut with the fingernail, and this is repeated thousands of times. Just think! 250 just about give 1 gram of saffron. Then the "red gold", i.e. the pistils, must be dexterously removed and dried. After a strict quality check at the Cajarc cooperative, the only body allowed to market Quercy Saffron, the vermilion pistils are packaged, still whole and pure, in a pretty black and mauve box (about 30€/gm).
Quercy fig profiteroles, with saffron sauce
Preparation 30 minutes
For 4 personnes
Ingredients
12 fresh figs, 2 whole star anise, 200 gms sugar – 2 dl water – 10 cl saffron sauce – 40 gms vanilla ice cream. Saffron sauce: 2 dl thin custard – 0.2 gm saffron – 5 cl fresh cream
Preparation
Bring the cream to the boil, incorporate the saffron and leave to infuse until completely cold. Add the custard and set aside. Boil the water, sugar and star anise to obtain a syrup. Wash the figs and poach them for a few minutes in the syrup. Drain and cool. To assemble: In a soup plate, arrange the lower halves of three figs cut in two across the middle. Place a scoop of ice cream on each one and top with the upper half of the fig. Serve with a ring of saffron sauce and decorate with strands of saffron.
For 4 personnes
Ingredients
12 fresh figs, 2 whole star anise, 200 gms sugar – 2 dl water – 10 cl saffron sauce – 40 gms vanilla ice cream. Saffron sauce: 2 dl thin custard – 0.2 gm saffron – 5 cl fresh cream
Preparation
Bring the cream to the boil, incorporate the saffron and leave to infuse until completely cold. Add the custard and set aside. Boil the water, sugar and star anise to obtain a syrup. Wash the figs and poach them for a few minutes in the syrup. Drain and cool. To assemble: In a soup plate, arrange the lower halves of three figs cut in two across the middle. Place a scoop of ice cream on each one and top with the upper half of the fig. Serve with a ring of saffron sauce and decorate with strands of saffron.
Saffron growing, which began again in 1997, takes up a total of 3 hectares. There are about 60 producers, making of this "hand made" spice a truly family affair. Indeed, the pistils are never mixed. Buying a gram of Quercy Saffron is therefore like acquiring the treasure of one single family.
Contents
Saffron festival:
Last Saturday in October in Cajarc All-saffron market (syrup, jams, cheeses, pâtés and other local products flavoured with saffron), best saffron competition, saffron meal organised by chefs from the "Bonnes Tables du Lot": every minute of this festival brings out the flavour of this most coveted spice, and the variety of ways in which it can be used. Cajarc, on the banks of the Lot, is the setting for this delicious experience.
Last Saturday in October in Cajarc All-saffron market (syrup, jams, cheeses, pâtés and other local products flavoured with saffron), best saffron competition, saffron meal organised by chefs from the "Bonnes Tables du Lot": every minute of this festival brings out the flavour of this most coveted spice, and the variety of ways in which it can be used. Cajarc, on the banks of the Lot, is the setting for this delicious experience.
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Lot Tourisme
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