Exquises gourmandises

Since 2015, Laura and Nadège have taken up the challenge of reviving the art of jam making, in tribute to a Parisian specialty that has now disappeared, by making jams all year round, over the seasons, based on high-quality ingredients, by offering ultra-original compositions and by encouraging cooking in small quantities in copper cauldrons. By choosing to open their shop-workshop under the Viaduct des Arts in the 12th arrondissement of Paris, Confiture Parisienne has thus become the only jam factory in Paris, managing to maintain in the heart of Paris a local craft that is the pride of prestigious collaborations in the capital and has given it the quality of member of the Collège Culinary de France. Through its search for excellence both in the manufacture of products and in the aesthetic beauty of containers, Confiture Parisienne has been able to give its letters of nobility to an everyday consumer product by raising it to the peak of gustatory pleasure. Much more than simple jams, the products offered are exceptional both in terms of taste and beauty. Luxury jams to be enjoyed as a rare dish expected on special occasions.

Unique Parisian jam factory, that was not to displease us. This desire to revive a craft that was once common in the capital by elevating it to the level of luxury was a major challenge. Let's say it right away, their jams are to die for: we had the pleasure of tasting several of them, they are all exceptional, original, with a pronounced taste. The containers are also so beautiful that before you dare to try them, it is likely that they will sit on the exposed shelves in your kitchens for some time. A craft where good manners meet the pleasure of eating.

The Moulin de la Veyssière is one of the essential places to visit while visiting Périgord. This thousand-year-old mill, a family business since 1857, produces walnut and hazelnut oil, and flours, in the purest respect for traditional Périgord manufacturing methods. Since the takeover of the company in 2020 by Christine's son Paul, Paul, the Mill has experienced a new boom with the establishment of new facilities, the creation of an educational orchard and a museum space. A new millstone, a stove and an old-fashioned press facilitate greater production and the association with partners in the region allows the creation of delicatessens, savory and sweet products. The arrival of Damien (on the photo) completes the dream of producing their own nuts with the takeover of a 17ha family walnut farm. From crushing to extraction, including cooking, the Moulin de la Veyssière has managed to maintain a local tradition while being rooted in the present, succeeding in offering today a range of pressed oils of exceptional quality that is exported well beyond Périgord.

This House is absolutely crazy on every level. With its vials and labels, it has been able to position itself with talent at the rank of delicatessen, and qualitatively they are exceptional, authentic, artisanal products, tasty in the mouth and in the dishes: it is therefore not surprising to find its products on the shelves of grocery stores refined and sought-after products in culinary matters, thus helping to promote Périgord beyond its borders. Our preference is for truffle and hazelnut oil.

Based in Sère (32), the Botanical Blue Lotus is a family adventure that is built around a love of nature and its richness, with a passion for medicinal plants, mythology and art. Lison works with her mother and her cosmetic products introduce honey harvested by her partner. A vision committed to honoring the healing, nutritional and aromatic properties of plants, and in particular flowers, a vision that is reflected in the creation of three infusions and a short range of cosmetic treatments inspired by the ancient Egyptian tradition. A project designed to offer an art of living around the beautiful, the good, the healthy, which is part of a larger project, the creation of a wellness area around a garden, a lotus and water lily pond and a guest room: the Water Lilies Garden in which their own plants will be grown.

We have tested almost everything because the hardest part is choosing. Everything is visually very beautiful and, moreover, original, because the infusions are composed of dried flowers in their natural state, mostly uncommon in daily use: the blue lotus, the butterfly pea flower. It is a visually wonderful and tastefully excellent experience to use these flowers to make hot or iced infusions; and all this delicacy of gesture and the delicacy of taste are found in its balms and oils. A very pretty house to follow.