A fine, yellow-tinged spice which enhances the flavour of a dish ever-so gently - saffron's history has been linked to the history of the Loiret département for a long time. Saffron cultivation has long flourished in the Gâtinais, creating a profitable trade in the area.

In recent years the very active brotherhood has helped to spark a renaissance in the popularity of saffron, a genuine local tradition governed by a strict quality charter, which guarantees its culinary quality.

Gatinais saffron was renowned throughout Europe in the 18th century for its delicacy and its unique fragrance. From the 14th to the 19th century, Boynes was the world's saffron capital. In the last century saffron plantations in the Loiret still covered over 1100 hectares and represented nearly 20% of worldwide production of the spice! After a period of decline, producers in the Loiret are cultivating the saffron crocus once more. The crocus produces the fragile orange-coloured stamen, which yields the delicious spice. It is a job which requires expertise and patience: 160, 000 bulbs are needed to produce just one kilo of saffron!

Must-see: The saffron museum in Boynes