These small yellow balls that smell wonderfully good and radiate joie de vivre have finally blossomed! The mimosa is here, and this is the best time to enjoy it.
Originally from Australia, it was brought to Europe by the English around 1780, mainly to the Côte d’Azur, which our neighbours greatly appreciate. Thanks to the climate, which is ideal for this plant from the Acacia family, mimosa can be seen everywhere in the region every year, starting in February.
Mimosa is sold as a plant to decorate and freshen our homes and gardens, it is used in creams to perfume them, but it is also enjoyed as candies, honey, jelly… we adore it!
Besides being beautiful and delicious, mimosa is also said to have therapeutic virtues: indeed, it was already used in antiquity by the Indian, Mayan and Aztec healers for its regenerative properties. It is said to be capable of treating mature and weakened skin, restructuring tissues, and also soothing the pain of burns.
A place:
The Colline des Mimosas in Pégomas:
The Raynaud family has been cultivating mimosa, which grows on hillsides, for 3 generations. Since 1860, mimosa has flourished on this favoured land thanks to hard work, for growing mimosa is no easy task.
If you want to learn everything about mimosa, this is the place to come. After a visit to the forcing house, you will learn the technique of forcing and preservation, and how a bouquet is composed. You will be guided by the producer and may also visit the fields by 4×4. A family outing, very pleasant and fun for children.
Adults: €6. Free for children. Monday to Saturday inclusive, 9am to 12pm and 2pm to 5pm. 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 19 to 26 February, with the theme of the Belle Époque, this festival has been one of the city’s major events since 1931.
Parades of floats magnificently decorated with freshly picked mimosa, as well as a battle of flowers.
On Friday the 21st, you will enjoy a special nighttime “Belle Époque” show with aquatic performances, illuminated fountains, image projections onto a water screen and fireworks, enough to delight children and adults alike.
And of course, the election of Miss Mimosa 2020, Saturday 22 February at 2pm.
Seated places in the grandstand: €15/adult and €13/child. For more information: tel: +33 493 93 64 64.
A walk:
The Circuit du Grand Duc in Mandelieu:
This 6 km walk will take you about 2 hours. It is an easy stroll, without difficulty, so suitable for both adults and children. If you wish, you can have lunch on site at the tables set up at the start of the circuit.
Throughout the walk you will be able to admire the magnificent mimosas. It should be known that the Tanneron massif is home to the largest mimosa forest in Europe. The Grand Duc forest, which is part of this massif, is full of mimosas.
You will also be able to admire the cork oaks, with steps carved into the cork leading to observation posts in the trees. You will be dazzled by the large-crystal pegmatite, a volcanic igneous rock studded with quartz, feldspar and mica crystals that sparkle on the ground along the entire route, particularly on the road to Barbossi. A superb walk, ideal in February.
For more information: www.mairie-mandelieu.fr or tel: +33 492 19 68 52.
A workshop:
The Mimosa Macaron to make and eat:
New this year, you will be able to learn how to make mimosa macarons with pastry chef Nicolas Dénis, who has over 20 years of experience and has worked in the finest palaces of the Côte d’Azur.
The venue: the restaurant of the Maison du Lac at Saint Cassien, a magnificent spot where you can enjoy breathtaking views and relax.
Places are limited and the workshop is free. Tuesday 25 February 2020 and Saturday 29 February 2020, from 10:30am to 12:30pm. Tel: 07 86 11 69 83.
A treat:
Didier Carrié’s Mimosa d’Agay:
Didier Carrié, whom his clients call Monsieur Chocolat, worked with the greatest chefs such as Marc Veyrat or Jacques Maximin before opening his own shop. But he also runs an artisanal factory. Charmed by the Agay region, he met Roger Pellero, a meeting that was important since he eventually handed over his factory to him, and it is in this place that Didier would invent original and delicious recipes. Today, he keeps creating new products made with chocolates from around the world.
Le Mimosa d’Agay est une truffe au chocolat blanc, parfumée au mimosa et à l’écorce de citron confit, légèrement relevée d’une liqueur de plantes, et roulée dans de la poudre de mimosa cristallisée. Un délice dont Didier a déposé le brevet.
Le Palet d’Or, 170 rue de l’Agay, 83530, Saint Raphaël Agay. Tlf. : + 33 494 82 00 88.
“Naturens skuespill er alltid vakkert” Aristoteles
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