It’s at coulaures in the green Périgord that Ludovic and Caroline Lamand decided to settle down in 2016. Originally from Pas de Calais, Ludovic was an executive in the food industry and Caroline a dietician. It was a real crush that led them to settle permanently in the Dordogne. In 2019, they created their family farm “the gourmet gardens of Tourouge”.
– Marie-Dominique Private
Producers and creators of delicacies
It’s a radical life change that leads the couple to start growing organic saffron. They find fertile ground for the development of crocus sativus, fertile clay soil a few kilometers from their home. On one hectare, they plant more than 60,000 bulbs, crocus sativus being the only species that can produce saffron. Each bulb produces between two and three flowers.
“You have to be in the field early in the morning to pick the flowers one by one as soon as they open, everything is done by hand.”
– Ludovic Lamant
The harvest is done between October and November and you have to go quickly because the flower fades in a few hours. Once the picking is done, the pistil must always be extracted by hand, this is called l‘pruning. The pistil is made up of three stigmas and it takes nearly 150,000 flowers to produce one kilo of saffron.
– Marie Dominique Private
The pistils collected are then dehydrated in an oven at 42°C, an operation which causes them to lose 80% of their weight.
Saffron, flavor enhancer
Ludovic Lamand has developed many delicacies from saffron. He incorporates his red gold into jams, chutneys, syrups, cookies, buns and soups. Saffron brings a real colorful and fragrant touch. To make the most of this flavor enhancer, the saffron should be left to infuse for at least 12 hours before use.
– Ludovic Lamant
A spice that is highly appreciated by the Chef Thomas Serret of the Brin de Thym restaurant in Saint Pantaly d’Ans.
– Marie-Dominique PRIVE
– Marie-Dominique Private