Confit de Provence News

  As part of its corporate responsibility policy, Confit de Provence is proud to support the project of one of its employees, Céline Blanchard - Export Manager -  who raises funds as part of a volunteering mission in Kolkata.   Céline takes some time off weeks 37 and 38 weeks to help Pollinate Energy, an Australian social enterprise that fight against energy poverty in India's slums.   The UN recognized social enterprise...

Photo Credit : Romain Foucque / Via Edition 

New in 2015 ! (jars of 270g) These authentic and genuine delicacies have long delighted most of us!  The temptation is great ... and so is the enjoyment! In a shot-glass desserts, as a topping of a poached fruit or an apple pie, etc.

Confit de Provence will be exhibiting at Natural & Organic Products Europe in London. Come visit us and taste our new products at Booth L10 H ! Check out our 'Confit de Provence' Organic ranges : - the Extra Jams with cane sugar - the Lights Jams (low carb content) - the brand new Compote range ! http://www.naturalproducts.co.uk/why-visit/ " Natural & Organic Products Europe is the UK industry event of the year attracting visitors from all across Europe. Thousands of...

For 4 people: - 1 filet of duck breast: skim the fat off it and cut it into small aiguillettes - 2 small turnips - 1 tbsp. of duck fat - Coriander leaves (for presentation) - 1 jar of Mango Chutney with Espelette Pepper - 8 bread slices (without the crust)   Peel and cut the turnips rather thinly. Dip the slices in boiling water to blanch them and refresh immediately. Set them aside.   Heat the duck fat and fry the duck breast (medium rare). Add salt and pepper and...

Yule log with 'confiture de lait' (Dulce de Leche) and mascarpone For the cake: 4 eggs 70g of sugar 75g of flour 25g of butter 1 sachet of vanilla sugar   For the filling: 250g of confiture de lait 250g of mascarpone 2 tbsp. of icing sugar   Prepare the cake: preheat the oven to 200°C (th 6-7) and line a baking sheet with parchment paper. Melt the butter. Break the eggs separating yolks from whites. Whip the egg-whites to a light...

NEW IN 2015 Indulge yourself with those organic desserts, with pieces of fruits. 4 new recipes everybody will enjoy : apple/cinnamon apple/blackcurrant apple/chestnut apple/prune

  Provence Delights Our recipe of Provence will surprises you for its audacity! This new extra jam with cane sugar is a very original mix between the light acid from the Corsican Clémentine with the sweetness of the peach... and a pinch of pepper to top it all !  To discover the rest of the range >> Vergers des Alpilles (370g jars) Dulce de Leche This tasty product has...

"The world's largest food innovation marketplace." Confit de Provence invites you to visit our booth on the SIAL from the 18th of october 2014 to the 23th in Paris ! The fair will take place at the Parc des Expositions, Paris Nord Villepinte to welcome 6.300 exhibitors and 150.000 high profile visitors. Our booth is part of the 'Espace Provence', which gathers 35 companies from Provence at...

Rolled cake with jam 1 jar of Merveilles jam or Confiturelle jam 3 eggs 100 g of sugar 30 g flour 50g cornflour 1 sachet of vanilla sugar 1/2 half teaspoon baking powder 2 tsp. hot water 1 pinch of salt Preheat oven to 180 ° C. Cover a rimmed baking sheet with parchment paper. Separate the yolks from the egg whites. Beat the yolks with the sugar, vanilla sugar and two tablespoons of hot water until a clear and frothy texture. Add the flour, cornflour and baking powder. Beat the egg whith with a pinch...