Expertise passed down through five generations

The candying technique has hardly changed since the early days of Marius Lilamand, the company's founder. Inspired by the writings of Nostradamus, who was also from Saint-Rémy, Marius perfected the traditional Provençal method of slowly replacing the water in the fruit with hot sugar syrup, renewed day after day.

This process takes several weeks and requires constant attention. Each fruit is peeled by hand, checked, and then immersed in copper cauldrons where it is slowly candied without haste.

The confectioner tastes the fruit, adjusts the density of the syrup and observes its transparency: a meticulous task where experience counts as much as patience.

The result is soft, vibrant, perfectly balanced candied fruit that retains the original flavour of fresh fruit while revealing new aromatic depths.

Fruit selected for its excellence

Lilamand Confiseur sources its fruit from Provençal and French producers who are committed to the quality of their orchards and the ripeness of their fruit.

Each variety is chosen for its texture, fragrance, and ability to withstand the slow candying process.

Among the company's must-have products are:

• Candied melon, Lilamand's historic emblem, prepared whole according to the original 1903 recipe;
• Pink apricots from Provence with a delicately tart flavour;
• Saint-Jean pears, tender and juicy;
• Candied oranges and lemons with sunny notes;
• Cherries, figs and pineapples: exotic or southern fruits enhanced by the confectioner's expertise.

Each fruit is handled by Lilamand artisans, who check its colour, texture and fragrance before packaging it in a box or presenting it whole.

Candied fruits for tasting and baking

Lilamand candied fruits are designed for both tasting and baking.
Whole, they can be enjoyed as a delicacy in their own right, served at the end of a meal or alongside an ice cream dessert.
Chopped up, they are the perfect addition to cakes, brioches, calissons, panettones and galettes des rois.

Their tender texture, which never crystallises, and their natural flavour appeals to pastry chefs and artisans looking for authentic, consistent products.
For decades, Lilamand Confiseur has been supplying the finest food establishments in Provence, Paris and beyond, all produced in its Saint-Rémy-de-Provence workshops.

A living art in the heart of Provence

At Lilamand Confiseur, it is more than just a sweet treat; it is a living memory of Provence.

In the light-filled workshops, copper cauldrons, precise movements and sweet smells tell the story of 150 years of history and tradition.

Each generation has preserved what is essential: respect for the fruit and sincerity of flavour.

Even today, Pierre Lilamand personally oversees every stage of production, surrounded by artisans who share the company's philosophy: work slowly, candy to perfection and enhance without betraying the fruit's natural flavour.

Lilamand candied fruit: a blend of heritage and modernity

Lilamand's candied fruit is available in discovery boxes, assortments, whole fruits or slices.

Presented in elegant boxes, they delight lovers of refined sweets and demanding professionals alike.

The company is also committed to preserving Provençal orchards and promoting short supply chains to guarantee the quality and traceability of each piece of fruit.

These true gourmet treasures embody an a