Collaborations
Recipes born of a meeting
A painting by Manet, a ballet at the Opéra, a forgotten cake from the court of Louis XV, a powder compact found in an archive. Every Confiture Parisienne collaboration starts from a work of art or a story, and ends in a jar. Museums, heritage houses, artists: here are the recipes we wrote with them, all cooked in copper pans.
We choose our partners because we fall for their world. The rest is a matter of fruit, copper and patience.
Three great stages
Museum, opera, garden
I. With the Musée d'Orsay and the Grand Palais RMN
Paintings you can spread
Manet's Luncheon on the Grass becomes Cherry Sage, Cézanne's Kitchen Table becomes Pear Quince, Van Gogh's 1889 Self-Portrait becomes Orange Absinthe. Cézanne also gets an Apple Orange jelly and a calisson spread: Aix, it turns out, fits on a spoon.
II. With the Opéra national de Paris
A collection in three acts
The Opéra jam, cherry and smoked tea, wears a red velvet label like the seats of the Palais Garnier. The Enchanted jam, mango, passion fruit and coconut, salutes The Magic Flute. And The Nutcracker becomes a spread in which hazelnut reigns supreme.
III. With the Académie des beaux-arts
Three recipes like three paintings
A collection in tribute to Claude Monet, created with the Académie des beaux-arts. Monet kept his recipes in notebooks, including a redcurrant jam. We took it up and scented it with lotus, for the Water Lilies. Then strawberry met the poppy of The Promenade at Argenteuil, and raspberry the rose of his painting The Roses.
Houses and creators
Four meetings
Château de Chantilly
At the princes' table
For the Dîners des Princes, in memory of Vatel's kitchens, three recipes marked with the Condé lily.
À Paris chez Antoinette Poisson
The Puits d'Amour rediscovered
The dessert Louis XV had created for the Marquise de Pompadour, restored to its original jam: redcurrant, raspberry, violet. The small gift box won the Packaging Prize at the 2025 Épicures awards.
Fragonard
Mandarin and orange blossom
Two family houses, one recipe, and an octagonal box drawn from a powder compact found in the Fragonard archives.
Fabien Vallos
L'Excitante
Composed by Fabien Vallos during his residency at the Musée des Arts Décoratifs, after Balzac's Treatise on Modern Stimulants. Twenty-one ingredients, from saffron to rose water. Limited edition.
Museums, houses, chefs, brands
Work with us
A signature recipe, a label drawn for the occasion, a white lacquered jar worth keeping once empty. We create jams and spreads for museum shops, heritage houses, chefs and brands who want to offer something other than one more object. It all starts with a conversation.
You cannot eat a painting. We found a way around the problem.
Frequently asked questions
Which institutions has Confiture Parisienne created recipes with?
With the Musée d'Orsay and the Grand Palais RMN, the Opéra national de Paris, the Académie des beaux-arts for the Claude Monet collection and the Château de Chantilly, as well as with the houses Fragonard and À Paris chez Antoinette Poisson. L'Excitante was composed by Fabien Vallos during his residency at the Musée des Arts Décoratifs.
Which collaboration won an award?
The small Puits d'Amour gift box, created with À Paris chez Antoinette Poisson, was the jury's favourite and won the Packaging Prize at the 2025 Prix Épicures de l'épicerie fine.
Where can I buy the collaboration jams?
On this website and at our workshop shop, 17 avenue Daumesnil, Paris 12th, under the Viaduc des Arts.
How can I propose a collaboration to Confiture Parisienne?
Write to communication@confiture-parisienne.com and tell us about your house, institution or project. We answer every proposal.