copy of Confiture de lait bio
copy of Confiture de lait bio

copy of Confiture de lait bio

abricot pêche


A jam that combines the exoticism and sweetness of passion fruit, the acidity of French apricot and the delicate flavour of Bourbon vanilla.

Chef’s advice

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)
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