Confiture Parisienne Lemon Peppermint X Parc Des Buttes Chaumont (250 g)
Confiture Parisienne Lemon Peppermint X Parc Des Buttes Chaumont showing lid
Confiture Parisienne Lemon Peppermint X Parc Des Buttes Chaumont showing lemon print
Confiture Parisienne Lemon Peppermint X Parc Des Buttes Chaumont (250 g)
Confiture Parisienne Lemon Peppermint X Parc Des Buttes Chaumont showing lid
Confiture Parisienne Lemon Peppermint X Parc Des Buttes Chaumont showing lemon print
$20.00 Sale Save

Lemon Peppermint X Parc Des Buttes Chaumont - Final Sale

SKU: 46476

Size 250 g - Final Sale
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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.
Tasting Advice:
Savory: with cottage cheese, as an accompaniment to a fruit salad or as a base for your next cocktail.

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.
Keep refrigerated after opening and eat quickly.
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.
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.