L’Épicurien

L’Épicurien Lavender Flower Confit

$15.00

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125 g lavender flower confit.
Sweet French floral preserve made in Le Bosc.
Use a small spoonful with yogurt, fresh cheese, warm scones or buttery pastries.

Details, ingredients & care

Lavender flowers give this French confit a sweet, aromatic character. Spoon a little over plain yogurt, warm scones or fresh cheese for a floral accent that feels especially at home at breakfast and afternoon tea.

About L’Épicurien

L’Épicurien has cooked preserves in open cauldrons in Le Bosc, near Montpellier, since the late 1980s, a family house run by the founder’s nephews. The flower confits are its signature: clear, lightly set jellies of cane sugar and lemon carrying the scent of a single flower, here the lavender of the surrounding hills, with the flowers suspended in the jar. They are made to be used by the teaspoon, as an accent rather than a spread.

Cane sugar, water, grape sugar, concentrated lemon juice, fruit pectin, calcium citrate, lavender flowers (0.18%), natural lavender aroma.

Does it taste of soap? No. Used lightly it tastes of the flower and the hills, floral and faintly herbal. Used heavily, anything lavender does.
With lamb? A teaspoon brushed on in the last minutes, or stirred into the pan juices.
Is it a jam? No fruit; a flower jelly, translucent and lightly set.

Perronneau lavender honey and A L’Olivier lavender oil for the whole lavender table; rose petals confit beside it. Everything we carry from L’Épicurien, and our guide to what confit means.

Why we chose it. Lavender can be extraordinary when treated like an herb rather than perfume. This confit captures the floral-herbal note in a form that can move from yogurt and pastry to chèvre or lamb.
What it makes better. A teaspoon creates an immediate Provençal reference and gives creamy, buttery or savory foods a fragrant counterpoint.
How we would use it. Start with fresh chèvre or thick yogurt. For dinner, brush a very small amount onto lamb near the end of cooking.
Who will love it. Provence devotees, floral-food explorers and cooks who enjoy ingredients that can cross deliberately between sweet and savory.
Why it earns its place. Lavender flowers suspended in a French open-cauldron-style confit make this more than lavender-flavored sugar; the visible flower is part of both the taste and the presentation.