Saffron, the pearl of Beaujolais, in Jullié 

We are in Jullié, a pretty wine-growing village where the vineyards of Juliénas and Beaujolais-Village gradually give way to the moors and forests of the Haut-Beaujolais. Beyond the last houses, a discreet garden unfolds on the hillside, dedicated to the cultivation of one of the rarest spices in the world, saffron, a jewel of Beaujolais.

Golden hands for precious productions

For love of Jullié

Ce wonderful flowerbed is the one from Lydie and his stepfather Daniel Chervet, originally from Jullié. A curious and enthusiastic spirit, very attached to his village, he bought back agricultural land adjoining his birthplace in 2018.

For "fun" he "tests" these newly acquired plots by creating a truffle orchard.

Here we are, 7 years later, admiring the enclosure where they stand 220 sturdy treesBeside us frolics Vasco, the family dog. A purebred Lagotto Romagnolo, his particular sense of smell allows him to detect the presence of... fresh truffesBut it will be a few more years before the first mushrooms appear. So, to pass the time, Daniel and his daughter-in-law have developed a passion for saffron!

Crocus sativus

In August 2022, these self-taught gardeners embarked on planting 2500 corms – understand bulbs – of sativus, the only variety of crocus to produce saffron. The plant is hardy; it is not afraid of cold and frost, nor of heat.

Situated at 330 meters above sea level, the saffron field is oriented south, facing the Siberian passAs the ground is quite stony, the addition of compost is necessary and manual weeding is fairly regular.

The harvest will come soon! Small tufts appeared at the end of September. resembling grass, they spring up from the bountiful earth. 15 days later, the first flowers their petal tips are beginning to show. At the heart of these mauve settings lies the pistol crowned with the precious stigma dusted with spice.

If the 1^er The first vintage was timid, the following ones are now generous thanks in particular to the quality and good drainage of the soil.

A goldsmith's work

La daily picking takes place in October, during the 3 weeks of more or less abundant flowering of the crocuses. The quantity of flowers varies from 200 to 2000 depending on the day !

They are detached from their stems before they have fully opened, in a delicate manual gesture, to avoid damaging the treasure they contain.

stigmata are then removed using a tweezers, then moved on to low temperature oven, because it is once dry that saffron reveals its aromas.

On average, 180 harvested flowers, or 180 pistils, make up 1 gram of saffron.

Since last year, Lydie and Daniel have been busy at renewal of the first generation of exhausted corms after 4 years of production.

"The pearl of Beaujolais" in terms of cuisine

A bouquet of flavors

Before arriving in our kitchens, saffron is laboratory tested. Colour, aroma and flavour are studied to determine its quality.

"The pearl of Beaujolais" It reveals itself to be particularly fragrant. Depending on the taster, it evokes dried tomato, licorice, undergrowth, leather…

Lydie offers her saffron "raw" or combined with various preparations:

• Syrup;
• Jams prepared with orchard fruits: plum, apple, mirabelle plum or even vineyard peach;
• Edmond Fallot seed-based mustard;
• Apple vinegar ;
• Gingerbread for Christmas.

As an authentic local product, the Chervet family's saffron is stamped " My Region and its Local Products ».

Culinary favorites

If we ask Lydie and Daniel to quote us spontaneously their favorite saffron dishesThey evoke simple dishes, with "neutral" flavors, to which the spice will bring an unexpected gustatory elegance.

Before getting busy at the stove, it's important to know that saffron should always infuse for 3 to 4 hours in a lukewarm liquidBe careful not to boil it, as it will lose its flavor.

Surprise your guests by pairing it with:

• homemade mashed potatoes;
• a pancake batter;
• a custard.

A know-how to discover in Jullié or at local markets

Lydie and Daniel welcome visitors by appointment only.

During the summer season, Beaujolais Tourism organizes its own "  From the ground to the plate "Unforgettable gourmet days in the form of participatory workshops, one of which is dedicated to "The Pearl of Beaujolais"

Finally, Lydie is also present in certain markets:

• November 22nd at the Château de Ponciè in Fleurie during the open house
• November 30th at the Christmas Market in Laiz
• November 30th at the Christmas Market in St Jean des Vignes
• December 6th and 7th at the Christmas Market in Lamure sur Azergues
• December 7th at the Christmas Market in St Georges de Reneins
• December 13th and 14th at the Wine and Gastronomy Fair in Quincié en Beaujolais
• December 20th and 21st at the Christmas Market in Crèches-sur-Saône

Lydie Chervet

A gourmet weekend in Jullié with friends

Do you want to surprise your friends by organizing an unusual weekend just 1 hour from Lyon?

Jullié has all the ingredients to charm you, but you need to book in advance to reserve often very popular addresses:

• The unusual visit: to the saffron field
• A meal in a real "Farm Inn":  The Rolland farm awarded the "Welcome to the Farm" label.
• A night in the cottages of " La Fontaine – Arts and Wines run by Sylvie and Franck. In addition to accommodation, the establishment has a local produce shop, as well as a wine cellar which hosts a rich cultural and musical program.
• A hike: " The cheese route 8,5 km starting from the village with a passage over the Site of the Château de la Roche one of the geopartners of Beaujolais Geopark.

Contact 

(I.e. The Pearl of Beaujolais
🏠 65 Petite Rue – 69840 Jullié
👩‍🌾 Lydie Chervet
📞 06 82 91 99 15
✉️ lydiechrislola@hotmail.fr
(I.e. Facebook
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