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A jam that combines the exoticism and sweetness of passion fruit, the acidity of French apricot and the delicate flavour of Bourbon vanilla.
For a sweet dish, caramelise Victoria pineapple in a pan with beurre noisette. Finish cooking with a spoon of this jam.
For a savoury dish, it can enhance your vinaigrettes and summer salads, and provide a sweet touch to goat’s cheese toast.
An artisan product made by Michelin-star chef Renaud Darmanin at the Auberge de la Tour.
This salted butter caramel is made using natural, environmentally-friendly products.
Available in 250 g and 450 g pots.
- Marcolès - Cantal
- Renaud Darmanin
- Deadline for optimal use
- 6 months (15 days AO)