jam, maker


The founders of Confiture Parisienne, Laura Goninet and Nadège Gaultier, with Jacky Goninet, the house jam maker.

Confiture Parisienne brought its jam cauldrons to the city limits, and turned its pots of fruity goodness into gourmet treats.

It’s always the same story: sugar and chopped fruit cooked over low heat, then poured into jars. Easy as pie. But only at first sight. Because here, this apparent simplicity is actually highly complex. It’s all about affinities, about blending elements, so that each detail appeals to the eye and immediately titillates the palate. At Confiture Parisienne, beauty and taste are one and the same. Take a look at the jar. It’s totally unique, with its custom-designed cardboard box and pot painted white, to protect the jam from the light. “The flavors last longer,” say the company’s founders, Nadège Gaultier and Laura Goninet. And about those flavors: forget everything you know about the taste of strawberry and raspberry. Here is the aptly named Puits d’Amour, inspired by a dessert that King Louis XV commissioned for his favorite, the Marquise de Pompadour. It’s a red currant and raspberry jelly with a little extra something: violet, a twist that’s carefully orchestrated to tingle the taste buds, with its delicate acidity and sugary zest offset by an amazing floral sweetness. There’s also the chestnut and pear duo with a dash of tonka bean: its nuance of caramelized tobacco gives the combo an edge. And what about the raspberry-apricot, surprisingly paired with star anise for a delicious soupçon of bitterness? It takes perseverance and passion to dream up these combinationsand to empty the pot in no time at all.

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