The violet has been known since the Middle Ages
Especially for its therapeutic properties. Legend has it that it was thanks to a soldier from Piedmont who offered a violet to his beloved living in Saint-Jory, that the violet arrived in the Toulouse region.
The production consists of coating the fresh flowers with sugar and then crystallizing them. Thus, the #violet reveals all its subtle and sweet aromas.
As an aperitif slip a crystallized violet into a flute of champagne or crémant, the sugar that coats the flower dissolves and it flies gently to the surface.
We are talking, then, of Kir Royal Toulousain.
