Recipes

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.

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.

Thick slices of brioche, soaked and pan-fried until golden, arrive hot under a spoonful of jam and a dusting of powdered sugar: Confiserie Florian’s Mandarin Jam, delicate and subtly sweet, carries all the sunny fragrance of the fruit.

Brushed with a sweet-and-sour glaze of jam, soy and fresh ginger, salmon fillets come out of the oven glistening: Confiserie Florian’s Lemon Jam, bright and zesty, makes a lively base for sweet-and-sour sauces with fish.

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: Confiserie Florian’s Fig Jam, rich and velvety, lends its honeyed sweetness to a savory dish.

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.

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.

By morning, the oats have softened overnight around a swirl of jam, ready for orange segments and toasted almonds: Confiserie Florian’s Citrus Jam, where orange, lemon and grapefruit each play their part, wakes up the palate before the day begins.

Under a glossy dark ganache hides a thin layer of marmalade, and every slice gets one more dab on top: Confiserie Florian’s Bitter Orange Jam, bold and intensely citrusy, sets its characteristic bitterness against the chocolate.

Little windows of melted candy glow like stained glass once the cookies cool: Berlingots Candies from Confiserie Florian, the Riviera confectioner founded in 1921, bring lime, rose, mandarin and strawberry to sixteen sugar cookies.