In Paris, Antoinette Poisson, publisher of domino paper and creator of wall decorations and passionate about the 18th century, has set up one of her workshops in the citadel city of Port-Louis, which Louis XIII had granted the status of "royal" city when in 1666 the East India Company established itself there and developed the trade in fabrics, porcelain and spices.
In this recipe, pineapple is king, accompanied by a colony of "Kari Gosse" spices: a clever blend of ginger, turmeric, cloves, chili pepper and cinnamon from the Indian route.
And like the so-called "travel" cakes , easy to transport without fear of damaging them, it is a Travel Jam which is to be discovered, delicately placed in its little box nicely decorated for the occasion , to take you on a journey through the centuries.
This chest box, an iconic piece by Antoinette Poisson, reminiscent of 18th-century wedding boxes, is adorned with a colorful motif. The design emphasizes the delicacy and announces the gourmet pleasure contained within this box.
Revival of the "Well of Love" in homage to the favorite of Louis XV by Confiture Parisienne & In Paris, at Antoinette Poisson.
To (re)discover : this original creation in a new box designed for the occasion.
Confiture Parisienne and À Paris, chez Antoinette Poisson have together created the jam in memory of the Marquise de Pompadour .
Antoinette Poisson was the real name of the Marquise de Pompadour, Louis XV's favorite and beloved. Louis XV had specially commissioned the most delicious dessert imaginable from his pastry chefs for her: the "Puits d'Amour," a cake filled in its center with the best jam ever imagined at the time.
The secret of a well-kept recipe, since the "Puits d'Amour" is nowadays filled with a pastry cream. Forgotten until then, Confiture Parisienne has solved the mystery and rediscovered the secret of this wonderful recipe, never updated since Louis XV. This pastry is then reborn in the form of a unique jam composed of redcurrant, raspberry, and violet jelly.
And if this recipe remains a secret , all you have to do is delicately unwrap the paper created especially for the occasion by Antoinette Poisson and discover this treasure trove of delicacies.
