It is at the gates of Paris, in Savigny sur Orge, in the own laboratory of the brand that the Confiture Parisienne is handmade and according to rigorous tradition.
Rare fruits, and seasonal, zero chemicals and unrefined cane sugar. Their cooking in small quantities is monitored to the exact degree in copper cauldrons so that the cooking is homogeneous and that the fruits can render all their aromas. The jam is delicately poured by hand in white enamelled jars to avoid letting the light pass through.
The original recipes that have made the reputation of the brand are developed by Chefs, with a clever balance of fruit and spices which compose them.
The quality of its production and its recipes enabled the Confiture Parisienne to join the Collège Culinaire de France in June 2016.
Small French producers, with their love of culture, have the privilege of working with amazing products. From the Rhubarb of Picordre, to the biological wines of Bourgogne, and the Mirabelle plum from Lorraine; these artisans work with some of the best produce in the world. La Confiture Parisienne is always looking for producers that can offer the finest, most environmentally friendly seasonal goods.
La Confiture Parisienne creates exceptional collaborations, thanks to its meetings with companies and passionate people.
Therefor, the brand was able to collaborate with the Galeries Lafayette by collecting on the rooftops of the department store fruits and herbs from gardens established by the company "Sous les Fraises".
On the occasion of its "Paris" event, La Grande Épicerie de Paris asked Confiture Parisienne to create an exclusive recipe with fruits and aromas exclusively from Ile de France.