How did you become a saffron grower?
From the desire to change your life! For the challenge of a new profession! For a return to our roots, the land!
Sabine and I wanted a slightly calmer life, where we’d find more freedom in terms of organization and everything that revolves around a business. In other words, when we started growing saffron, we had to create everything, which meant a lot of work, testing and research, but also freedom of action.
What’s your favorite time of year?
Our job is very varied, depending on the season, so there’s really no one more beautiful than the other, but if I had to name one… it would be the flowering of saffron, which is the reward for a year’s work.
What, in your opinion, is the best saffron-based by-product?
Our products are very varied and adapt to the different seasons, for example, confits are mostly sold at the end of the year, cotchia pearl for all good occasions, jams in winter, vinegars on salads in summer, saffron itself is used either culinarily as a flavor enhancer or to help you sleep well without stress…
Sabine et Eric Léonard - Safran de Cotchia
Safran De Cotchia - récolte du safran
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