by Laurent Dulcamara | Feb 12, 2026 | Recipes, Recipes
On Candlemas, the spreads that turn a crêpe into a true gourmet experience Every year in February, Candlemas brings a simple and joyful ritual to life. Golden batter, a sizzling hot skillet and piles of crêpes. This familiar tradition provides the perfect opportunity...
by Laurent Dulcamara | Feb 12, 2026 | News, News
The Corsican Clementine: an ideal variety for candying A naturally sunny fruit, the Corsican clementine occupies a unique position in the world of fine confectionery. Its vibrancy, freshness and distinctive flavour make it a highly sought-after ingredient among...
by HimSelf | Oct 4, 2022 | Recipes, Recipes
Do you know how to use our syrups made from candied fruit? Red fruit syrups are naturally used to drizzle over a slice of cheesecake, fromage blanc, or a scoop of ice cream, but have you ever tried fig syrup on fresh goat cheese, or clementine syrup in a fresh...
by Laurent Dulcamara | Dec 11, 2015 | Reportages & Interviews
Confiserie Lilamand featured in France 3’s “Fenêtre sur” program Saint-Rémy-de-Provence, a winter’s morning. The light is soft and the village is slumbering… except on Wednesday, market day, when producers and market gardeners bring the...
by HimSelf | Oct 4, 2022 | Recipes, Recipes
A classic, with a Lilamand twist Ingredients: • 4 cl vodka • 2 cl Cointreau • 1 cl lime juice • 2 cl of candied cherry syrup In a shaker, shake the ingredients with ice cubes and strain into a martini glass. Garnish with a slice of candied lemon or candied...
by Tommy | Oct 4, 2022 | Recipes, Recipes
In collaboration with Martin Leroy Terquem of Aupiho at Domaine de Manville Ingredients FOR THE BRIOCHE: 2 vanilla pods T55 flour 250g Eggs 100g Milk 20g Salt 6g Cast sugar 35g Baker’s yeast 30g Butter 65g Killing butter 200g Fruit candied Lilamand 150 g FOR THE...
by HimSelf | Oct 4, 2022 | Recipes, Recipes
In collaboration with Martin Leroy Terquem of Aupiho at Domaine de Manville Ingredients FOR THE Puff Pastry: T55 flour 250g Water 110g Salt 8g Killing butter 200g FOR THE FRANGIPANE: 100g Lilamand almonds 60g calisson cream 100g sugar 100g butter at room temperature...
by HimSelf | Oct 4, 2022 | Recipes, Recipes
A classic, with a Lilamand twist Mix: • 3 cl of Aperol • 3 cl of Prosecco • 1 teaspoon of candied grapefruit syrup Add: • Sparkling water to fill the rest of the glass • One or two grapefruit slices or a small candied strawberry Serve chilled! Excessive alcohol...
by Tommy | Oct 4, 2022 | Reportages & Interviews, Reportages & Interviews
Very nice meeting with Pierre-Louis Tourneur, alias Le Gourmeur He talks about Confiserie Lilamand with love in his columns on RTL Listen to him, in “Le Plat du Jour”:...
by HimSelf | Oct 4, 2022 | Recipes, Recipes
Indulgent cake with candied fruit Ingredients FOR THE DOUGH: 300g flour 200g caster sugar 4 eggs 250g of butter 5g of baking powder 300g candied fruit 1 pinch of salt FOR THE SYRUP: 50g caster sugar 50g water 1 capful of rum FOR THE TIN AND THE FRUIT: 20g of butter...
