Lilamand homemade almond pesto Ingredients: 1 bunch of basil 1 clove of garlic 60 g of grated Parmesan cheese 120 ml of olive oil 175 g of Lilamand whole plain almonds Recipe 1. Recipe: 1. Prepare the ingredients: Wash and dry the basil leaves thoroughly. Peel the...
Confiserie Lilamand in the spotlight on “À vos Régions” TV show If the name Van Gogh is inextricably linked with Saint-Rémy-de-Provence, so too is that of Lilamand, synonymous with gourmet delights and artisanal expertise. The TV program “À vos...
Lilamand Confectionery on “En quête de terroir” with Louise Petitrenaud Just a few days before Christmas, Louise Petitrenaud arrives in Saint-Rémy-de-Provence, in the heart of the Alpilles, for the show “En quête de terroir.” Her mission: to uncover the secrets of a...
The Pineapple, king of fruits, on France 5 in “Le Doc du Dimanche” For its documentary on the pineapple, France 5’s “Le Doc du Dimanche” program chose to highlight one of Confiserie Lilamand’s most spectacular creations: the whole candied Victoria pineapple, complete...
Lilamand Confectionery invited to France 3’s “Festin de Julie à Chambord” In December 2018, Julie Andrieu set herself a spectacular challenge for her programme *Les Carnets de Julie* on France 3: to organise a banquet worthy of the court of François I on the terraces...
Nostradamus and candied fruit: Confiserie Lilamand on France 2 with Laurent Delahousse Nostradamus is known for his famous Prophecies, but far less so for another, equally fascinating work: the Treatise on Make-Up and Jam, written in the 16th century. n this seminal...
Almond and candied melon: the Provençal alchemy of Lilamand calissons The perfect association of two exceptional products: candied fruit, our specialty for five generations. A preserved quality which allows us to sublimate the aromas and guarantees to our calissons an...
A labour of patience: five weeks to transform a piece of fruit into a candied treasure A technical process replaces the fruit’s natural juices with a sugar syrup. This is known as candying. Through successive soaking over a period of 3 to 4 weeks, an osmotic exchange...
Lilamand: a culinary journey from the Indian Ocean to Provence Our syrups are infused with the essence of fruits, which are candied using our traditional recipe that has been passed down through five generations. They are delicious as a topping for desserts, crêpes,...
From Marius Lilamand to today: the story of a jam like no other Only a candied fruit maker could conceive of a jam made from candied fruit. It’s a return to pure indulgence, or simply the pleasure of spreading this dripping nectar on a slice of good bread. From...
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