The jams and sauces made by Confiture Parisienne are designed for eating in a variety of ways, as much sweet as savoury. Here are a few suggestions to try with our different creations, also available at La Grande Épicerie de Paris.
Carrot-Passion Fruit-Vanilla jam is delicious with duck breast or mature cheese, for an exotic touch.
Chestnut - Pear - Tonka bean can be enjoyed with a Neuchâtel or blue cheese.
Duck, as well as mature cheese, can be accompanied by the Citrus, Orange, Grapefruit, Clementine and Kumquat Jam.
Tomato-based jams (Yellow tomato - Poached Pear - White balsamic cream and Red Tomato - Rapdura sugar) can be enjoyed with avocado, on toast with fresh goat's cheese, on a tart base, in vinaigrette or as a coulis on a summer salad.
Nuits-Saint-Georges jellycan grace a foie gras, mature cheese or red meat.
Millésime Rosé jelly goes perfectly with foie gras, duck breast, fish or cheese.
On hand or home-made gingerbread, Strawberry - Apricot - Star anise is delicious.
Aphrodisiac wonderfully counterbalances charcuterie, with the pomegranate and chilli giving it length on the palate.