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Until the dawn/beginning of the 20th century, Paris crowled with farming land where orchards were thriving. Bastille’s strawberries or Châtelet’s pears, the capital’s jam artisans made fruit delicacies with harvests.
In 2015, to bring back to life this forgotten tradition, Nadège Gaultier and Laura Gosinet created Confiture Parisienne. In their jam factory located in Paris’ 12th district, they cook just before your eyes, handmade jams in which fruits, spices and even vegetables dance together to create rich and unexpected flavours.
And to surprise the most delicate tongues, Nadège and Laura also create exceptional recipes with renowned chefs.
In their Parisian jam’s factory, only the sugar is raw (unsophisticated?unrefined?). As for the fruits, they are carefully chosen seasonal fruits in collaboration with small farmers, local when the situation allows it, preferably national and sometimes from abroad when the recipies needs it.
Then the jams are cooked in small portions in copper cauldron according to tradition, with no additives nor preservatives. After what they are poured into cautiously designed and lacquered jars to protect them from light and guarantee the conservation. If, you succeed in making the pleasure last.
To keep Confiture Parisienne’s delicacies only for breakfasts or snack time would be a crime. Pour on your parmesan cheese a little bit of Fig, Honey and Olive Oil or complete your roast chicken with a Lorraine’s Mirabelle Plum and Saffron Pistil to discover astonishing and unravelled flavours.