More about us
60 rue Vieille du Temple
20 rue de Buci
9 rue des Martyrs
Aix en Provence
16 bis rue d'Italie
12 rue Esquermoise
34, rue Grenette 69002
2, PLACE DU PILORI 44000
17 rue des Orfèvres
Fancy a raspberry jam? Do you prefer it: chilled with Champagne? Simply seedless? A floral version, with rose or violet? Hand in hand with passion fruit? At la Chambre aux Confitures, the raspberry comes in five different ways!
La Chambre aux Confitures is somewhat of a family tradition. Lise inherited her passion for all things gourmet from her great-grandfather, who had his own specialty foods store in Paris in the early 20th century at 139 rue du Faubourg Saint-Honoré. He made his own fruit preserves with love and care (that’s him in the photograph, Joseph Soulier, the man with the moustache!). It was he who transmitted his boundless enthusiasm for exquisite fruit delicacies to Lise.
Apothecaries in the 16th century used to have a small room reserved for jams, which were used at the time as medicine. This was called the “chambre aux confitures,” or the “chamber of jams.” A rather delicious and sensual name, don’t you think?
Lise Bienaimé, born gourmet, composed with love and humour a collection of her own, festive and motley, from classics to the most unique blends. All together a hundred flavours, succulent confidences, mellow-mulberries and sweet secrets.
Really good fruit and sugar; it’s about as simple and natural as you can get!
Lise doesn’t use preservatives, artificial flavor enhancers, or chemical colorings, only seasonal fruit grown using integrated farming, rigorously selected for its excellent quality, and picked at the height of its ripeness.
And sugar, but not too much, to preserve the spirit of the fruit, just enough to reveal its splendor and finesse.
La Chambre aux Confitures workshop is nestled in the county of Somme, Picardie north of France, where fruits, flowers, plants and spices are most secretly blended. There, the Confiturière of the house explores with passion new associations. Inspirations snatched and savored along the wind and paths of every confiturians. Then to the shops: where the concocted recipes are tested by the most gourmet and demanding clients of la Chambre aux Confitures for the last adjustments.
Appearance: Observe the colour robe, intensity, brightness, texture..
Nose: Smell the scents and discover the various aromatic components that emerge from the jar
Palate: Feel the texture: stewed, smooth, creamy, crunchy, zest… and smell the fruit aromas develop in your mouth: tangy, sweet, flowery, gourmet…
Mind: These amazing and wonderfully familiar scents give anthology of emotions.
Try not to brush your teeth, drink coffee or eat spicy before tasting as this will anaesthetize your taste buds.
Do not taste more than 5 flavours otherwise your taste buds will saturate.
With a spoon, on bread or butter shortbread
Classics: Rediscover the classics!
Select mono- fragrances to feel the taste of the fruit: Apricot, seeded Raspberry, Blueberry, Strawberry gariguette, Pear, Morello plum, Bitter orange are all classic to rediscover!
Keep the sweetest or bitterest for the end of the tasting so they do not crush the fragrance of others.
Variation around a fruit: Raspberry for instance, respecting that order
Seeded Raspberry : intense, smooth and creamy
Raspberry and Champagne: slightly sour and delicate
Raspberry and Passion fruit : refreshing and lively
Raspberry and Rose petals: subtle and balanced
Raspberry and Violet: round and perfumed
Raspberry & White chocolate: a guilty pleasure… so smooth
At la Chambre au Confitures, jams can be enjoyed in a thousand ways: not only with toasts and croissants for breakfast but also with dairy products, with a spoon, with savoury dishes or cooking sweet desserts…
Simply, alone or with other:
A more cooked version, take your spatulas!
Homemade desserts: a cheesecake, in a jellyroll, on pie crust, in the heart of a madeleine or a choux, in the centre of a baked apple or a panna cotta
In a cocktail: more surprising but also savoury!
Salty way : vinaigrette ; condiment for red meat, poultry and fish ; an accompaniment for foie gras ; to deglaze a meat; to caramelize vegetables ; spread in a sandwich ; on pasta and scrambled eggs ; to spread as an aperitif ; on a beautiful cheese plate ; with bricks , samosas , salty cakes ...
Discover our recipes on the blog blog.lachambreauxconfitures.com and social networks.
Be creative and send us your recipes!