Those little yellow blossoms that smell wonderful and radiate a zest for life have finally bloomed! The mimosa is in bloom, and now is the best time to enjoy it.
Native to Australia, it was imported to Europe by the British around 1780, primarily to the French Riviera, where it is highly prized by our neighbors. Thanks to the climate, which is ideal for this plant—a member of the Acacia family—mimosa can be seen throughout the region every year, starting in February.
Mimosa is sold as a plant to decorate and freshen up our homes and gardens; it’s used in creams to add fragrance, but it’s also enjoyed in candies, honey, and jelly… we love it!
In addition to being beautiful and fragrant, mimosa is also said to have therapeutic properties: in fact, it was already used in ancient times by Mayan and Aztec healers for its regenerative properties. It is said to be effective in treating mature and fragile skin and restructuring tissue, as well as soothing the pain of burns.
A place:
La Colline des Mimosas in Pégomas:
For three generations, the Raynaud family has been growing mimosa on the hillsides. Since 1860, the mimosa has flourished on this ideal land thanks to hard work, because growing mimosa is no easy task.
If you want to learn everything there is to know about mimosa, this is the place to come. After a tour of the forcing facility, you’ll learn about forcing and preservation techniques, as well as how to arrange a bouquet. You’ll be guided by the grower and can also take a 4×4 tour of the fields. A great family activity—very fun and engaging for kids.
Adults: €6. Free for children. Monday through Saturday, 9 a.m. to 12 p.m. and 2 p.m. to 5 p.m. 10 Impasse des Arnauds, 06580 Pégomas. Tel: +33 493 42 21 52.
An event:
The Mimosa Festival in Mandelieu-La-Napoule:
Held this year from February 19 to 26, with the Belle Époque as its theme, this festival has been one of the city’s major events since 1931.
Parades of floats beautifully decorated with freshly picked mimosa, as well as a flower battle.
On Friday the 21st, you’ll be treated to a special “Belle Époque” evening show featuring a water show, illuminated fountains, projections on a water screen, and fireworks—enough to enchant both children and adults.
And of course, the election of Miss Mimosa 2020, Saturday, February 22, at 2 p.m.
Seats in the stands: €15 per adult and €13 per child. For more information: Tel: +33 493 93 64 64.
A walk:
The Grand Duc Circuit in Mandelieu:
This 6-kilometer walk will take you about 2 hours. It’s an easy walk with no difficult sections, so it’s suitable for both adults and children. If you’d like, you can have lunch there at the tables set up at the beginning of the trail.
Throughout the walk, you’ll be able to admire the magnificent mimosa trees; it’s worth noting that the Tanneron Massif is home to Europe’s largest mimosa forest. The Grand Duc Forest, which is part of this massif, is filled with mimosa trees.
You’ll also be able to admire the cork oaks, which have steps carved into the bark to provide access to observation platforms in the trees. You’ll be dazzled by the coarse-grained pegmatite, a volcanic igneous rock encrusted with quartz, feldspar, and mica crystals that sparkle on the ground all along the trail, especially on the road to Barbossi. A superb hike, ideal for February.
For more information: www.mairie-mandelieu.fr or Tel: +33 492 19 68 52.
A workshop:
How to Make and Enjoy Mimosa Macarons:
New this year: You’ll have the chance to learn how to make mimosa macarons with Pastry Chef Nicolas Dénis, who has over 20 years of experience and has worked at the most prestigious luxury hotels along the Côte.
The venue: the restaurant at the Maison du Lac in Saint Cassien, a magnificent spot where you can enjoy breathtaking scenery and relax.
Space is limited, and the workshop is free. Tuesday, February 25, 2020, and Saturday, February 29, 2020, from 10:30 a.m. to 12:30 p.m. Phone: 07 86 11 69 83.
A treat:
Didier Carrié’s *Le Mimosa d’Agay*:
Didier Carrié, whom his customers call “Monsieur Chocolat,” worked with renowned chefs such as Marc Veyrat and Jacques Maximin before opening his own shop. But he also owns an artisanal chocolate factory. Charmed by the Agay region, he met Roger Pellero—an important encounter, as he would eventually sell his factory to him—and it is there that Didier would go on to create original and delicious recipes. Now, he continues to create new products using chocolates from all over the world.
The Mimosa d’Agay is a white chocolate truffle flavored with mimosa and candied lemon zest, lightly enhanced with a herbal liqueur, and rolled in crystallized mimosa powder. A delicacy for which Didier has filed a patent.
Le Palet d’Or, 170 rue de l’Agay, 83530, Saint-Raphaël Agay. Tel: +33 494 82 00 88.
“The spectacle of nature is always beautiful.” Aristotle
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