01 · Violet Flower Confit
Violet
Floral, lightly tangy and quietly unexpected. A small spoonful finds its place beside vanilla cream, raspberries or buttery pastry.
Begin with: panna cotta · scones · ripe Brie
The Lello Table · L’Épicurien, France
The French Garden Trio
Violet. Jasmine. Lavender.
Three flower confits for a table worth lingering over.
Made in France. Chosen by Lello. With fifteen ways to turn a small spoonful into something memorable.
$63.00 USD
Three 125 g jars · Shipping and taxes shown at checkout
Made in France3 × 125 g15 digital serving ideas
Serving inspiration. The set contains three confit jars; tableware and other ingredients are not included.
A small detail. An entirely different table.
Some tables are remembered
for the smallest things.
A warm croissant. A ripe cheese. A spoonful of something nobody quite expected. Three flower confits bring another possibility to the pantry—and another reason to invite someone over.
Inside the trio
Three flowers.
Three distinct notes.
One jar of each. All made by L’Épicurien in France.
125 g per jar · 375 g total net weight.
02 · Jasmine Flower Confit
Jasmine
Delicately perfumed, with a lovely affinity for cream. Use as a finishing note for ricotta, white chocolate or fresh strawberries.
Begin with: ricotta brioche · tartlets · pear cooler
03 · Lavender Flower Confit
Lavender
An aromatic accent for the sweet and savory table. Fresh goat cheese, ripe stone fruit and lemon make an inviting place to start.
Begin with: chèvre crostini · apricots · madeleines
The Lello serving collection
Fifteen ways to set
a memorable table.
Five occasions. Three floral notes. A recipe for the way you feel like hosting.
15 of 15 recipe and serving ideas
Original Lello serving ideas. Timings are estimates; start with a small amount of confit and adjust to taste. Other recipe ingredients are purchased separately. Check each ingredient label for dietary requirements. Recipes are available digitally here; printed cards are not included.
The Breakfast Table
A more beautiful beginning.
01Jasmine confit
Jasmine Ricotta Brioche
Warm brioche, cool whipped ricotta and a fine ribbon of jasmine. A very small departure from the everyday.
Make this
Ingredients
- 2 thick slices brioche
- ½ cup (125 g) whole-milk ricotta
- 2 teaspoons jasmine flower confit
- ½ teaspoon finely grated lemon zest
- 1 teaspoon unsalted butter
- A small pinch of fine salt
Method
- Whisk the ricotta with the lemon zest and salt until light and smooth.
- Toast the brioche and spread thinly with butter. Divide the ricotta between the slices.
- Spoon 1 teaspoon of jasmine confit over each toast. Serve immediately, while the bread is still warm.
The Lello note
Let the jasmine be a finishing note, not a thick layer.
Milk, wheat; brioche may contain egg.
02Violet confit
Warm Croissants with Violet Butter
The butter dish, made a little more interesting. Violet brings a floral accent to a properly flaky croissant.
Make this
Ingredients
- 4 baked croissants
- 4 tablespoons (56 g) softened unsalted butter
- 2 teaspoons violet flower confit
- A small pinch of flaky salt
Method
- Warm the croissants in a 325°F / 165°C oven for about 5 minutes.
- Beat the softened butter with the confit and salt just until marbled.
- Serve the violet butter in a small dish beside the warm croissants, allowing each person to spread their own.
The Lello note
Make the butter first and keep it cool until the croissants are ready.
Milk, wheat; croissants may contain egg.
03Lavender confit
Peaches, Yogurt & Lavender
Thick yogurt, ripe peaches and the softest floral finish. Breakfast should sometimes look like dessert.
Make this
Ingredients
- 1 cup (240 g) plain Greek yogurt
- 1 ripe peach, thinly sliced
- 2 teaspoons lavender flower confit
- ¼ teaspoon finely grated lemon zest
- 2 teaspoons toasted sliced almonds, optional
Method
- Divide the yogurt between two shallow bowls.
- Arrange the peach slices over the yogurt and add 1 teaspoon of lavender confit to each bowl.
- Finish with lemon zest and the almonds, when using.
The Lello note
Ripe pear is an equally lovely alternative outside peach season.
Milk; almonds when used.
The Cheese Course
Something unexpected, served simply.
04Lavender confit
Fresh Chèvre, Lavender & Walnut Crostini
A crisp toast, tangy fresh cheese and a measured touch of lavender. Small enough to serve before dinner.
Make this
Ingredients
- 8 thin baguette slices
- 1 teaspoon olive oil
- 3 oz (85 g) fresh goat cheese
- 2 teaspoons lavender flower confit
- 2 tablespoons toasted chopped walnuts
- Freshly ground black pepper
Method
- Brush the baguette lightly with oil. Toast at 375°F / 190°C for 7–9 minutes, until crisp.
- Spread the cooled toasts with goat cheese. Add about ¼ teaspoon lavender confit to each.
- Finish with walnuts and a little pepper. Arrange on a small platter and serve.
The Lello note
Keep the topping restrained so the fresh cheese remains the principal flavor.
Milk, wheat, walnuts.
05Violet confit
Brie, Pear & Violet
A cheese course with only the things it needs: ripe Brie, fresh pear, a little violet and good bread.
Make this
Ingredients
- 6 oz (170 g) Brie
- 1 ripe firm pear, thinly sliced
- 2 teaspoons violet flower confit
- 8 thin slices baguette or plain crackers
- 1 teaspoon lemon juice
Method
- Place the Brie on a serving plate and arrange the bread alongside.
- Toss the pear gently with the lemon juice, then add it to the plate.
- Serve the violet confit in a separate small dish. Begin with a small dab on each bite of cheese and pear.
The Lello note
Serving the confit alongside the cheese lets guests find their preferred balance.
Milk; wheat in bread or crackers.
06Jasmine confit
Burrata, White Peach & Jasmine
A pale summer plate: torn burrata, white peach and a barely sweet jasmine dressing.
Make this
Ingredients
- One 4 oz (113 g) burrata
- 1 ripe white peach, sliced
- 1 teaspoon jasmine flower confit
- 1 teaspoon lemon juice
- 2 teaspoons extra virgin olive oil
- 4 small basil leaves
- Fine salt and black pepper
Method
- Whisk the jasmine confit with the lemon juice, then the olive oil. Taste before adding more confit.
- Arrange the peach on a plate and tear the burrata over it.
- Spoon over the dressing. Finish with basil, salt and pepper, and serve immediately.
The Lello note
One teaspoon of confit seasons the whole plate; the result should remain savory.
Milk.
Afternoon Tea
Small pleasures, properly presented.
07Jasmine confit
Strawberry & Jasmine Tartlets
Ready-baked pastry becomes an afternoon-tea piece with mascarpone, strawberries and a jasmine glaze.
Make this
Ingredients
- 6 small fully baked tart shells
- ½ cup (120 g) mascarpone
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 6–8 strawberries, sliced
- 2 teaspoons jasmine flower confit
- 1 teaspoon warm water
Method
- Mix the mascarpone gently with powdered sugar and vanilla. Do not overbeat.
- Fill the tart shells with the cream and arrange the strawberry slices on top.
- Loosen the jasmine confit with warm water and brush lightly over the fruit. Serve promptly for crisp pastry.
The Lello note
Keep the shells and filling separate until shortly before serving.
Milk, wheat; check tart shells for egg and nuts.
08Lavender confit
Lemon Madeleines with Lavender Glaze
An uncomplicated way to dress a good madeleine: a translucent glaze, never a thick coat of icing.
Make this
Ingredients
- 8 fully baked plain madeleines
- 2 teaspoons lavender flower confit
- 1 teaspoon lemon juice
- ½ teaspoon finely grated lemon zest
Method
- Warm the madeleines at 300°F / 150°C for about 4 minutes.
- Stir the lavender confit with the lemon juice, loosening gently over low heat only if necessary.
- Brush a little glaze over each warm madeleine and finish with lemon zest. Let settle for 2 minutes before serving.
The Lello note
This is a finishing recipe for baked madeleines, not a madeleine batter.
Usually milk, wheat and egg; check the madeleine label.
09Violet confit
Scones with Violet Cream & Raspberries
A familiar tea-table ritual with an unexpected floral cream.
Make this
Ingredients
- 4 baked plain scones
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons violet flower confit
- ½ cup (60 g) fresh raspberries
Method
- Warm the scones according to their package or recipe instructions.
- Whip the cold cream to soft peaks. Fold in the violet confit gently.
- Split the scones and serve with the violet cream and raspberries. Assemble just before eating.
The Lello note
Taste the cream before adding any extra sugar; the confit may be enough.
Milk, wheat; scones may contain egg.
The Last Course
A memorable finish.
10Violet confit
Vanilla Panna Cotta with Violet
Silky vanilla cream with a pale, jewel-like spoonful of violet. An elegant make-ahead finish.
Make this
Ingredients
- 1½ teaspoons (about 4.5 g) unflavored powdered gelatin
- 2 tablespoons (30 ml) cold water
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) whole milk
- 3 tablespoons (38 g) granulated sugar
- 1 teaspoon vanilla extract
- 4 teaspoons violet flower confit
Method
- Sprinkle the gelatin evenly over the cold water in a small bowl. Leave for 5 minutes to bloom.
- Warm the cream, milk and sugar in a saucepan, stirring until the sugar dissolves. Remove from the heat before it boils.
- Stir in the bloomed gelatin until completely dissolved, then add the vanilla. Divide between four small glasses, cool briefly, cover and refrigerate for at least 4 hours until set.
- Finish each panna cotta with 1 teaspoon of violet confit just before serving.
The Lello note
Serve in glasses rather than unmolding; the soft set is part of the pleasure.
Milk. Contains gelatin; not vegetarian.
11Jasmine confit
White Chocolate & Jasmine Pots
Small pots of softly set white-chocolate cream, finished with jasmine rather than a heavy topping.
Make this
Ingredients
- 4 oz (115 g) good white chocolate, finely chopped
- ⅓ cup (80 ml) heavy cream
- ⅓ cup (80 g) plain Greek yogurt, at room temperature
- 2 teaspoons jasmine flower confit
- A small pinch of fine salt
Method
- Put the chopped chocolate in a heatproof bowl. Heat the cream until steaming, then pour it over the chocolate. Leave for 2 minutes.
- Stir slowly until smooth. Let cool until barely warm, then whisk in the yogurt and salt.
- Divide between four small pots, cover and chill for at least 3 hours. Serve in the pots with ½ teaspoon of jasmine confit on each.
The Lello note
This is a rich, softly set dessert; small portions are intentional.
Milk; white chocolate may contain soy.
12Lavender confit
Roasted Apricots, Lavender & Crème Fraîche
Warm stone fruit, cool cream and lavender added at the end, when the fruit is already soft.
Make this
Ingredients
- 8 ripe apricots, halved and pitted
- 1 tablespoon (14 g) unsalted butter, in small pieces
- 1 tablespoon water
- 3 teaspoons lavender flower confit
- 1 teaspoon lemon juice
- ½ cup (120 g) crème fraîche
Method
- Heat the oven to 375°F / 190°C. Arrange the apricots cut-side up in a small baking dish. Add the water and dot with butter.
- Roast for 15–20 minutes, until tender but still holding their shape. Timing depends on ripeness.
- Stir the lavender confit with lemon juice and a teaspoon of the warm pan juices. Spoon over the fruit after roasting.
- Serve warm, with cool crème fraîche alongside.
The Lello note
Peaches work too; allow a little longer for larger halves.
Milk.
The Garden Glass
Three nonalcoholic refreshments.
13Jasmine confit
Jasmine & Pear Sparkling Cooler
Pear, lemon and a small measure of jasmine, lengthened with sparkling water. No alcohol required.
Make this
Ingredients
- 1 teaspoon jasmine flower confit
- 1 teaspoon warm water
- 2 oz (60 ml) unsweetened pear juice
- ½ oz (15 ml) fresh lemon juice
- 3 oz (90 ml) chilled sparkling water
- Ice
- 1 thin pear slice, optional
Method
- Stir the confit with the warm water until loosened. Mix in the pear and lemon juices.
- Pour over ice in a chilled glass. Add the sparkling water slowly and stir once.
- Finish with the pear slice. Fine-strain the base before adding bubbles for a smoother drink.
The Lello note
The confit is a sweetened preserve, not a liqueur; adjust the lemon to taste.
Check the juice and confit labels for individual requirements.
14Violet confit
Violet & Lemon Fizz
A pale floral fizz served in good glassware. No purple coloring, no elaborate garnish.
Make this
Ingredients
- 1 teaspoon violet flower confit
- 1 teaspoon warm water
- ½ oz (15 ml) fresh lemon juice
- 4 oz (120 ml) chilled sparkling water
- Ice
- 1 strip lemon peel
Method
- Loosen the violet confit with the warm water, then stir in the lemon juice.
- Pour over ice and top with sparkling water. Stir gently.
- Express the lemon peel over the glass and add it to the drink. Strain the base first when a clear finish is preferred.
The Lello note
Expect a pale drink, not the vivid purple of violet-flavored coloring.
Check the confit label for individual requirements.
15Lavender confit
Lavender Earl Grey on Ice
Earl Grey, a little lemon and lavender stirred into the tea while it is still warm.
Make this
Ingredients
- 2 Earl Grey tea bags
- 1 cup (240 ml) hot water
- 2 teaspoons lavender flower confit
- ½ cup (120 ml) cold water
- 2 teaspoons lemon juice
- Ice
- 2 thin lemon slices
Method
- Steep the tea bags in the hot water for 3–4 minutes, or according to the tea label. Remove without squeezing.
- Stir the lavender confit into the warm tea until dispersed. Add the cold water and lemon juice, then cool.
- Pour over ice in two glasses and add the lemon slices. Fine-strain before serving if desired.
The Lello note
Use decaffeinated Earl Grey when preferred. This drink contains no alcohol.
Check the tea and confit labels for individual requirements.
The beginning of your own repertoire.
Violet, jasmine and lavender. One beautiful place to start.
To give. Or to open this weekend.
For someone with
a particular kind of taste.
The friend who knows which cheese to buy. The host who always has something good in the pantry. The person who makes a simple breakfast feel considered.
Or, quite possibly, you.
The useful details
Before you set the table.
What exactly is included?
One 125 g jar each of L’Épicurien Violet Flower Confit, Confit of Jasmine Flowers and Lavender Flower Confit. Total net contents: 375 g. Styling props and other recipe ingredients are not part of the set.
What is a flower confit?
Here, “confit” means a sweet, spoonable flower preserve—not meat cooked in fat. These are used in small amounts to bring a floral note to bread, cheese, cream, fruit and drinks.
How much should I use?
Begin with a small spoonful. The recipes use measured quantities so the floral note supports the food rather than overwhelms it. For cold drinks, loosen a little confit with warm water first and strain when a smoother texture is preferred.
Do the recipes arrive in the package?
The fifteen recipe and serving ideas are digital and available on this page, with a print option. Printed recipe cards are not included.
Is it suitable for gifting?
The three-jar selection makes a thoughtful choice for someone who enjoys food and entertaining. A presentation box or wrapping service is not included unless separately specified on your order.
Where can I find ingredients, allergens and storage instructions?
Read the label on each jar for current ingredients, any allergen information, storage directions and its best-before date. Imported labeling can vary by market or batch. For a specific dietary requirement, contact Lello before ordering rather than relying on a general recipe suggestion.
What about shipping?
Shipping options, delivery estimates and any applicable taxes are shown at checkout. The trio does not carry a separate promise of complimentary shipping.
The French Garden Trio
Make a small detail
the thing they remember.
Violet. Jasmine. Lavender. Three flower confits by L’Épicurien, selected by Lello.
Bring the trio to your table