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 quality of its production and its recipes enabled the Confiture Parisienne to join the Collège Culinaire de France in June 2016.
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