Nostradamus is known for his famous Prophecies, but far less so for another, equally fascinating work: the Treatise on Make-Up and Jam, written in the 16th century. n this seminal text for the history of confectionery, the Provençal physician and apothecary describes his method for preserving the aromas and health benefits of fruit in sugar. It is this little-known chapter of history that Laurent Delahousse chose to highlight on France 2.
The connection between Nostradamus and Confiserie Lilamand is no coincidence. Nostradamus was born in Saint-Rémy-de-Provence in 1503, the very same town where the Lilamand family has been carrying on the art of artisanal candied fruit for five generations. More than four centuries separate the apothecary’s treatise and the copper basins of Maison Lilamand, but the principle remains the same: patiently replacing the fruit’s natural water with sugar through successive syrup baths to preserve its flavor and ensure its longevity.
This report highlights the historical depth of a craft that might seem simple, but which is rooted in a centuries-old Provençal tradition. From Nostradamus to the Lilamand confectioners, the recipe has endured through the ages while retaining its essence: patience, respect for the fruit, and a knack passed down from generation to generation.
By watching this video, you’ll discover how a technique born during the Renaissance continues to live on today in the workshop of an artisanal confectionery in Saint-Rémy-de-Provence, guardian of a heritage as rare as it is precious.