Tradition & Craftsmanship

The country is known for its culinary creativity. Besides the famous French wines and cheeses, there is another, lesser-known specialty that is no less delicious: syrups. French syrups have a long history and are an important part of French gastronomy.

Syrups are made from fruits, flowers, herbs, and spices and usually contain sugar, water, and sometimes citric acid. They have a long history and were originally used as medicines because of the medicinal properties of the ingredients. To find the first trace of syrups, we have to go back to the end of the eleventh century, during the crusades in the Middle East, in the Indus Valley between India and Pakistan. At that time, the crusaders discovered a drink called “charâb”. They loved it so much that they wanted to keep the name of this drink and introduce it into their own language. The word “syrup”, therefore, comes from the Arabic word “charab”, which means “drink” in Arabic, and from the Latin word “sirupus”, which is a drink based on a sweet and flavored solution of fresh fruit. Much later, syrups are mainly used to flavor drinks and desserts.

Today, there are countless types of French syrups available, each with its own unique taste and application. One of the most popular French syrups is grenadine, which is made from pomegranates. Grenadine is often used to flavor cocktails, such as the famous Shirley Temple. Other popular French syrups include violet-, elderflower-, mint-, lavender– and caramel syrups.

Bigallet is one of the most well-known French syrup brands. The family business has been around since 1872 and is located in the heart of the French Alps. Bigallet only uses natural ingredients for their syrups and offers a wide range of flavors, from classic flavors such as strawberry and raspberry to more exotic flavors such as lychee and ginger. Bigallet's syrups are brewed in the traditional way from only natural ingredients, according to traditional recipes. Under the watchful eye of maître Olivier, highly concentrated flavor and color juices are made from freshly harvested fruits by maceration. These infusions are the basis for the syrups. Each syrup recipe has its own production secret: the blackcurrant bud is used to give the cassis syrup a slightly astringent finish. An infusion of pomegranate and bourbon vanilla shoots from Madagascar is used for the fruity grenadine syrup.

Syrups from Bigallet are not only used to flavor drinks, but also to make desserts. A popular dessert with syrup is the French classic ‘Ile Flottante’, or ‘floating island’. This dessert consists of whipped egg white that is poached in milk and then placed on a layer of crème anglaise, which is flavored with, for example, vanilla syrup. Syrup is often associated with summer and used to make refreshing drinks during hot days. A popular summer drink with syrup is ‘une citronade‘, a refreshing lemon drink with sparkling water, which is often served on terraces and in cafes throughout France.

French syrup producers have united in the Syndicat Français des Sirops and together they represent more than 90% of French syrup production. The syndicate sets strict standards for its members to ensure quality and craftsmanship. For example, a drink can only be called 'syrup' if it contains at least 10% concentrated fruit juices and 55% sugar. (www.sirops.fr)

Since 1872, Bigallet has been brewing traditional French syrups in this artisanal way, according to secret family recipes. And you can taste that for over 150 years!