Preparation of forest honey smoked with oak wood

Preparation of forest honey harvested in the Hautes-Alpes, smoked by hand - cold - with oak wood.   We did a lot of testing to achieve a balance: the smoking is very present, on the nose and on the palate, but does not take over the fruity deliciousness of this forest honey.   Some suggestions for use: - to accompany your cheeses - fresh goat's cheese, sheep's tomme, matured Comté, etc. -as a glaze after cooking on roasted vegetables, mushrooms or meat to easily add a woody and smoky note - in simple sauces (e.g. smoked honey mayonnaise) For dessert, smoked can also be very interesting - in harmony with cocoa for example.   Artisanal production in Vendée, France.