Details
Head for the wild lemon tree in the Buttes Chaumont park, in the 19th arrondissement, which offers a delicious lemon preparation combined with peppermint that will perfectly complement your ceviches.
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Tasting Advice:
SUCKY: with cottage cheese, as an accompaniment to a fruit salad or as a base for your next cocktail.
SUCKY: with cottage cheese, as an accompaniment to a fruit salad or as a base for your next cocktail.
Directions
Keep refrigerated after opening and eat quickly.
Ingredients + Benefits
Handcrafted fruit spread made in Paris with natural ingredients without preservatives.
Ingredients:
whole lemon and juice, cane sugar, citrus pectin, peppermint..
May contain traces of egg, nuts, gluten, sesame and milk.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Ingredients:
whole lemon and juice, cane sugar, citrus pectin, peppermint..
May contain traces of egg, nuts, gluten, sesame and milk.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Brand Info
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.