Génépi produces in the North of France in Camphin-en-Carembault, because if they have a Mont Blanc, we have Monts Noirs. Here, vergeois replaces white sugar during maceration, hence its amber color. It's the northern edge. In Belgium, it is also called brown sugar. It comes from the same element: sugar beet, which is very widely cultivated in Hauts-de-France. It contains notes of caramel and brioche, associated with the plant, which reminds the most nostalgic of the famous French toast that our grandmothers cooked for us in the past.