The jam that is eaten with Leon under the neon lights of Pigalle. Lovers of weak sensations, go on your way. Here, we're all adults. Carrot jam?! Yes, but not only that. Jeannot Lapin's favorite fruit - ask around the neighborhood; everyone knows it - goes hand in hand with the sweet passion fruit. And now, vanilla adds a touch of titillation to the whole. It feels like eating a slice of sun.
SWEET: On toast, pancake, scone, or cottage cheese. SAVOURY: with foie gras, on an old cheese such as comté or gouda.
Confiture Parisienne recipes have unexpected flavors. They are made according to traditional, artisanal methods, without additives or preservatives. Cooked in small batches in copper cauldrons, each jam is lovingly prepared, with a balance of ingredients that lets each one express its flavor to the fullest. In the Confiture Parisienne atelier, all fruit is selected at the peak of the season, in close collaboration with small orchard farmers passionate about their produce.
At room temperature, when closed, in the fridge, once opened. Keep jars in a cool and dry place, protected against light.