Recipes with Confiserie Florian

Violet petals scattered over a dark, airy chocolate mousse crunch lightly under the spoon: Confiserie Florian’s Crystallized Violet Petals, each coated individually in the Riviera tradition, add a gentle floral note to a classic French dessert.

Just before serving, the set lemon cream gets a crown of lightly crunchy leaves: Confiserie Florian’s Crystallized Verbena Leaves, fresh verbena dressed in sugar, echo the citrus with their fresh, lemony aroma.

Crumbled butter cookies, smooth fromage blanc and ribbons of jewel-toned jelly alternate in chilled glasses, topped with a few blueberries: Confiserie Florian’s Violet Jelly lets the scent of violet linger gently on the palate.

Filled with whipped cream and fresh raspberries, the meringue nests wait for a final flourish: Confiserie Florian’s Crystallized Rose Petals, hand-picked around Grasse and dressed in sugar, add a frosted look and a delicate crunch.

Pressed with a thumb and filled with a drop of rose, twenty little cookies turn golden at the edges for teatime: Confiserie Florian’s Rose Petals Jelly, handcrafted in the Alpes-Maritimes, releases the powerful aroma of its petals.

Brushed with a sweet-and-sour glaze of jam, soy and fresh ginger, salmon fillets come out of the oven glistening: Maison Perrotte’s Menton Lemon Jam, bright, intensely aromatic and naturally zesty, is as much at home in a sauce for fish as on a buttered croissant.

A warm stack of pancakes, and on top a spoonful of jelly that melts slowly into every layer: Confiserie Florian’s Jasmine Jelly, made from jasmine flower pulp in the traditional manner, perfumes the table like a summer evening.

Balsamic vinegar lifts the browned bits from the skillet, then a spoonful of jam turns the sauce glossy over tender pork chops: Maison Perrotte’s Purple Fig Jam, rich, deeply sweet and gently tangy, lends the generous character of ripe figs to a savory dish.

Under a glossy dark ganache hides a thin layer of marmalade, and every slice gets one more dab on top: Maison Perrotte’s Bigarade Orange Jam, bitter-orange marmalade at its most classic, sets its vivid balance of bitterness and sweetness against the chocolate.