Can jam only be reduced to that little fellow that comes with your slice of bread? The answer is a big no! And it’s the reason why Nadège Gaultier and Laura Goninet, the founders of the Confiture Parisienne, have been trying for years now to give jam a major role in the pleasure of eating. If the original recipes that have made the reputation of the brand were developed by renowned chefs, most of the production is imagined by Nicolas Ettien, the in-house jam master. His mix of unexpected ingredients created innovative flavours declined in collections inspired by the seasons –with pear, chestnut and tonka bean for autumn or wild strawberry and basil for summer. Each white-lacquered glass pot of the Confiture Parisienne is host to rare and seasonal fruits, zero chemical and raw cane sugar only. Cooking is done in small quantities within copper kettles and to the exact degree. The quality of the production and the recipes of the Confiture Parisienne even made them enter the prestigious Collège Culinaire de France (French Culinary College) in June 2016.
TheWaysBeyond invites you today to discover the world of jam through a different eye from your grandmom’s: it goes about “haute couture” jam combined with a selection of tasty cheese and accompanied with a glass of original, rejuvenated and 100%-French cider.