$30.00
Confiture de Voyage x A Paris chez Antoinette Poisson
SKU: 48255
Confiture Parisienne and À Paris, chez Antoinette Poisson have teamed up again. This time they have imagined an exceptional jam, offered in a delicate travel chest. This chest box is emblematic, reminiscent of traveling cakes and wedding boxes of the 18th century. It is adorned with a colorful pattern from the archives of the Antoinette Poisson House. The drawing emphasizes the delicacy and announces the gourmet pleasure contained in this box.
The recipe honors the king of fruits, pineapple, and "Kari Gosse" spices, a sweet blend of ginger, turmeric, clove, chili, and cinnamon from the Indies road.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Pineapple, Kari Gosse Spices, Pectin, Unrefined Cane Sugar.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Allergy Warning: Contains Eggs, Milk, Peanuts, Sesame, and Tree nuts.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Allergy Warning: Contains Eggs, Milk, Peanuts, Sesame, and Tree nuts.
In 2015, to revive a Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using products that are just as exceptional.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.
