Richard Thiery is a saffron grower in Plombières-les-Bains in the Vosges. Having come to Paris twice to present his products with Cella in June and July, his saffron is included in the catalog. Its saffron is an exceptional product . Richard Thiery is the son of a chef with a big heart, passionate about cooking and nature. “I am a payoux”, a peasant, he likes to repeat. Never short of ideas or projects, new associations, tasty and surprising mixtures - like his saffron beer worked with the La Val Heureuse brewery - his eyes sparkle when he talks about the cultivation of the precious crocus sativus and his passion for it. kitchens since childhood. His dream: to continue working with chefs keen to offer flavors that will create great memories.

Where do you grow your saffron?

In Plombières-les-Bains and Clerjus, in the Vôge, a very particular region of the Vosges deportation, fifteen kilometers from the spa town.

What are the right conditions for growing saffron?

Draining soil and a little rain in March and September. A very cold winter and a very hot summer. The Vosges climate is ideal for this! This surprises many people but yes, saffron grows outside of Iran! And obviously, this product grown in the Vosges is much richer than the products available in powder form in supermarkets.

The secret is to infuse the saffron in a liquid or fat. This saves a lot and adds a lot more flavor to your dish.

When do you plant the bulbs?

Saffron sleeps in summer. I plant it from July, August. So when there was hail at the beginning of July it had no consequences on my crops. Fortunately !

Saffron is known to be expensive. How to optimize saffron in your kitchen?

It is very simple. The secret is to infuse the saffron in a liquid or fat. This saves a lot and adds a lot more flavor to your dish. You can infuse saffron pistils in water or in cream, in milk or in butter. On the other hand, it does not work with all oils. Concretely, I recommend using two to three pistils per person to optimize the quantity of saffron. With this technique you reduce costs: you develop more plates! No need to throw the saffron directly into the pan. It's ruined! Afterwards, a few grains of Guérande fleur de sel with saffron can be enough on poultry, fish, or some crunchy vegetables.

We often imagine the product to be complicated to cook. What quick dish to cook with saffron?

No joke, bouchot mussels with saffron cream ! Now we're going to infuse the saffron in the white wine or cream, it depends! And otherwise obviously a Milanese-style saffron risotto and there we will mix the pistils in this beautiful broth prepared in a separate saucepan which we pour, spoon after spoon, to wet the rice while continuing to mix this risotto continuously . A wonder.

Saffron is spontaneously associated with savory foods and with southern dishes like paella. Sweet recipes?

A saffron crème brûlée ! There we are going to put the saffron in the egg. It works very well and that's what I also do with my biscuits. Here we have a very accessible, easy, inexpensive recipe that will completely change a classic.

How to choose your saffron?

Powders should be avoided. It is poor quality saffron mixed with other spices. You should choose saffron strands whose dried pistils should be bright dark red in color, giving off a slight odor of hay. A good saffron on the palate offers slightly bitter and honeyed flavors, with a hint of iron in length making it typical.

How to store saffron?

Saffron should be stored in its original pot, away from light and humidity . This pot must be airtight, especially to avoid loss of flavor and fragrance.

What are the virtues of saffron?

Thanks to the magnesium it contains in large quantities, saffron has a soothing power . It acts as a muscle relaxant and helps reduce muscle cramps and pain. If you are sporty, it's perfect. It will also promote better sleep and reduce anxiety or stress. Saffron is also an analgesic which will reduce certain pains such as pain. Saffron also has digestive properties and stimulates the liver, for example reducing the secondary effects of alcohol consumption. Little is known about it, but it is rich in iron and promotes the transport of oxygen in the body. The manganese present also helps promote better absorption of iron and strengthens natural defenses, particularly in the liver. Rich in beta-carotenes, saffron plays a very important antioxidant role and will help fight against cellular aging. Of course, since saffron is consumed in small quantities, it is one of several sources of vitamins and minerals.

Richard Thiery products available on Cella

• Guérande fleur de sel with saffron by Richard Thiery
• Vosges saffron in strands by Richard Thiery
• Tomato sauce with saffron by Richard Thiery
• Acacia honey with saffron by Richard Thiery
• Poached pears in saffron from Richard Thiery
• Vosges snail casserole with saffron by Richard Thiery

Four tables where you find Richard Thiery’s saffron

• Les Bas Rupts , Gérardmer (Vosges, France), Relais et Château
• Le Clairefontaine , Luxembourg (Luxembourg), one star in the Michelin Guide
• Les Lilas , Vagney (Vosges, France), Culinary College of France
• Le bistro gourmand , Épinal (Vosges, France)

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