by Laurent Dulcamara | May 20, 2026 | Recipes, Recipes
Lilamand homemade almond pesto Ingredients: 1 bunch of basil 1 clove of garlic 60 g of grated Parmesan cheese 120 ml of olive oil 175 g of Lilamand whole plain almonds Recipe 1. Recipe: 1. Prepare the ingredients: Wash and dry the basil leaves thoroughly. Peel the...
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 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 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...
