https:\/\/cdn-media.rtl.fr\/online\/sound\/2020\/0611\/7800597348-rtl-matin.mp3<\/a><\/audio>\n width=”1\/6″]<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.16″ locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”17px|||||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” header_3_font=”|700|||||||” header_3_line_height=”1.6em” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
\nLilamand Confectionery invited to France 3\u2019s \u201cFestin de Julie \u00e0 Chambord\u201d<\/h1>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”17px|||||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” header_3_font=”|700|||||||” header_3_line_height=”1.6em” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
In December 2018, Julie Andrieu set herself a spectacular challenge for her programme *Les Carnets de Julie* on France 3: to organise a banquet worthy of the court of Fran\u00e7ois <\/span>I on the terraces of the Ch\u00e2teau de Chambord, France\u2019s most famous Renaissance building, on the eve of its 500th anniversary.<\/span><\/p>\nTo rise to this challenge, Julie Andrieu traveled across the regions in search of the finest artisans capable of bringing the flavors of the Renaissance back to life. For in that era, long before our modern desserts, candied fruits were already among the most prized delicacies on royal tables. Candying\u2014a preservation technique using sugar, the principles of which Nostradamus described as early as 1555\u2014was an art form in its own right. <\/span><\/p>\nIt was only natural that Confiserie Lilamand<\/b>,an artisanal confectioner in Saint-R\u00e9my-de-Provence for five generations, was called upon to contribute its sweet treasures to this exceptional feast. Alongside Michelin-starred chef Didier Cl\u00e9ment, a specialist in Renaissance cuisine, and set designer Charles Kaisin, Maison Lilamand thus contributed to a banquet composed exclusively of products known during the time of Francis I. <\/span>\u1d49\u02b3<\/span>.<\/span><\/p>\nWhile Lilamand\u2019s candied fruits make only a brief appearance in the show, it is highly symbolic: it attests to the unique place this artisanal Proven\u00e7al confectionery holds in France\u2019s culinary heritage. When Julie Andrieu seeks excellence and authenticity to recreate the splendor of a royal banquet, she turns to Saint-R\u00e9my-de-Provence. <\/span><\/p>\nDiscover in this video a gourmet journey through history and craftsmanship, where candied fruits regain their place of honor at the table of kings.
<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”row” _builder_version=”4.27.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”72px||||false|false” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” header_3_font=”|700|||||||” header_3_line_height=”1.6em” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Buy our syrups<\/h3>\n
[\/et_pb_text][et_pb_blurb use_icon=”on” font_icon=”"||divi||400″ icon_color=”#000000″ image_icon_width=”30px” _builder_version=”4.27.6″ _module_preset=”default” custom_margin=”||0px||false|false” custom_padding=”||0px||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_blurb][et_pb_image src=”https:\/\/preprod.confiserie-lilamand.com\/wp-content\/uploads\/2026\/02\/sirops-1.webp” title_text=”syrups” url=”https:\/\/preprod.confiserie-lilamand.com\/en\/confiserie\/syrups-sweets” align=”center” force_fullwidth=”on” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” header_3_font=”|700|||||||” header_3_line_height=”1.6em” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Buy our spreads<\/h3>\n
[\/et_pb_text][et_pb_blurb use_icon=”on” font_icon=”"||divi||400″ icon_color=”#000000″ image_icon_width=”30px” _builder_version=”4.27.5″ _module_preset=”default” custom_margin=”||0px||false|false” custom_padding=”||0px||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_blurb][et_pb_image src=”https:\/\/preprod.confiserie-lilamand.com\/wp-content\/uploads\/2026\/02\/creme-de-calisson-tradition.webp” title_text=”traditional-calisson-cream” url=”https:\/\/preprod.confiserie-lilamand.com\/en\/confiserie\/spreadable” align=”center” force_fullwidth=”on” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”on|on|on” _builder_version=”4.27.6″ _module_preset=”default” disabled=”on” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row admin_label=”row” _builder_version=”4.27.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_text_color=”#000000″ text_font_size=”16px” header_3_font=”|700|||||||” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
The Magazine<\/h3>\n
[\/et_pb_text][et_pb_blog fullwidth=”off” posts_number=”3″ include_categories=”all” use_manual_excerpt=”off” show_author=”off” show_excerpt=”off” show_pagination=”off” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
]][single_image image=”3608″ img_size=”1170×500″ alignment=”center”] width=”1\/6″] width=”2\/3″]_text] A lovely chat with Pierre-Louis Tourneur, also known as Le Gourmeur.He speaks fondly of Confiserie Lilamand in his radio reviews on RTL. Listen to him, in \u00ab Le Plat du Jour \u00bb : _text]