On November 3, 2024 Hervé Lauzier He was awarded the Excellent Craftsman Award.
We’re blissful to share with you his ardour for his agricultural occupation and the almonds he cared for probably the most.
Hervé presents many Relais Desserts pastry cooks, equivalent to Eric Escobar in Montremal, who shared with us his nougat recipe, a symbolic sweet within the area.
©Hervé Lauzier
Hervé Lauzier has been enthusiastically cultivating his almond bushes for greater than 30 years Drômeclose to Montereymar. The winner of Relais dessert Wonderful Craftsman Excellence Award In 2024, he helped Provence almonds develop from the ashes.
Let’s evaluate one The oldest almond grower in France.
Reviving an historic custom
Provence’s apricot kernels is a real regional custom relationship again to centuries. Nevertheless, it nearly disappeared utterly Historic frost of 1956.
Along with the horrible injury brought on by the chilly, the modernization of agriculture and the agricultural Exodus additionally affected the area. These components enormously cut back almond manufacturing within the area.
However in Eightiessome lunatics (Trend In French), as Hervé Lauzier describes, decides Revival of almond progress In Drôme. After rigorously deciding on the style high quality of the almond selection, he then planted it The primary almond tree in 1988. At the moment, he 3 hectares orchard. However he already had an thought: Excessive-quality apricot kernels.
©Hervé Lauzier
Almonds will care for and passionate
In 2003, Hervé Lauzier determined to depart his cooperative and never be capable to develop his enterprise till then. Because of the brand new almond tree, Lavam’din is now producing 20 tons of dried fruit per 12 months. This isn’t a simple problem contemplating the huge manufacturing and import Apricot kernels from California. However due to his onerous work and experience, Hervé Lauzier managed to go The standard of his dried fruit and his dedication to it.
The craftsman believes it’s essential Respect the life cycle of vegetation This manner it produces the very best almonds. Due to this fact, he spent winter pruning and sustaining bushes earlier than flowers in mid-March. The primary fruits are then produced in spring pollination, which can proceed to ripen all through the summer season. this harvest begin On the finish of August And final for a number of weeks. Subsequent, clear and dry the almonds. Lastly, they have been damaged and categorized in early October.
©Hervé Lauzier
This meticulous course of ensures Excessive-quality apricot kernels Meet probably the most demanding professionals.
Seeking to the longer term
Sadly, violent hail severely broken the almond bushes in 2018. Almond yields have decreased as a result of decline of fungal ailments Lower than ten tons per 12 months.
Nevertheless, Hervé Lauzier by no means gave up. He has been doing it for a number of years Reorganize his orchard And contemplate introducing new varieties.
©Hervé Lauzier
Right now, Lavam’din’s manufacturing continues 27 hectaresand 5 varieties Almonds: Lauranne, Bovera, Mandaline, Ferragnès, and many others. Almond growers work nearly with professionals, chocolate makers and restaurant house owners.
You may style his almonds within the recipes of Éric Escobar and Luc Guillet or within the pastries of Pierre Hubert and Olivier Buisson.
Click on right here to find the recipe for Montélimar nougat by Eric Escobar.
Moreover, Hervé Lauzier bought in the present day 90% of what he produces in uncooked almondsHe’s actively engaged within the growth of recent merchandise, together with praline and almond lotions.
With local weather change and the fixed turbulence of manufacturing requirements, Hervé Lauzier has hope for the longer term by committing to a brand new ardour: poetry. These poems are the way in which he shares them His love for almonds.
Dragéesenfête
[The life cycle of sugared almonds]
Amande Sur Ma Department Perchée
[I’m a small almond perched on a branch.]
il ya peu, bourgeois j’étais.
[Not so long ago, I was a bud.]
Puis La Fleur et al. Abeille Se Sont Rencontrées,,,,,
[When the flower met the bee,]
Et d’Elles, Un Petit Fruit Est Né.
[A little fruit was born.]
Arrosée, Bichonnée,
[Watered and pampered,]
j’ararive – la fin del’été.
[I reach maturity at the end of summer.]
quel es ce bruit d’Enfer,
[Oh, what is that strange noise?]
fumée and de fer?
[With all that smoke and iron?]
Mon Arbre Est Tout Secoué.
[All my house is shaking.]
