{"id":27751467,"date":"2026-05-06T10:40:06","date_gmt":"2026-05-06T09:40:06","guid":{"rendered":"https:\/\/preprod.confiserie-lilamand.com\/fruits-confits-lilamand-lheritage-de-nostradamus.html"},"modified":"2026-05-20T14:37:31","modified_gmt":"2026-05-20T13:37:31","slug":"fruits-confits-lilamand-lheritage-de-nostradamus","status":"publish","type":"post","link":"https:\/\/preprod.confiserie-lilamand.com\/en\/fruits-confits-lilamand-lheritage-de-nostradamus.html","title":{"rendered":"Lilamand candied fruit, the legacy of Nostradamus"},"content":{"rendered":"

[et_pb_section fb_built=”1″ disabled_on=”on|on|on” admin_label=”section” _builder_version=”4.27.5″ disabled=”on” 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” 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 admin_label=”Text” _builder_version=”4.27.5″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n

]][single_image image=”3608″ img_size=”1170×500″ alignment=”center”] width=”1\/6″] width=”2\/3″]_text]<\/p>\n

A lovely chat with Pierre-Louis Tourneur<\/a><\/strong>, also known as Le Gourmeur.
He speaks fondly of Confiserie Lilamand in his radio reviews on RTL.<\/p>\n

Listen to him, in \u00ab Le Plat du Jour \u00bb :<\/p>\n

_text]<\/p>\nhttps:\/\/cdn-media.rtl.fr\/online\/sound\/2020\/0615\/7800604918-le-plat-du-jour-du-15-juin-2020.mp3<\/a><\/audio>\n

height=”20″]_text]<\/p>\n

And below, on “RTL Matin” from 1:42:40<\/p>\n

_text]<\/p>\nhttps:\/\/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” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n

Nostradamus and candied fruit: Confiserie Lilamand on France 2 with Laurent Delahousse<\/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” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n

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Nostradamus is known for his famous Prophecies, but far less so for another, equally fascinating work: the Treatise on Make-Up<\/i> and Jam, written in the 16th century. n this seminal text for the history of confectionery, the Proven\u00e7al 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. <\/span><\/p>\n

The connection between Nostradamus and Confiserie Lilamand is no coincidence. Nostradamus was born in Saint-R\u00e9my-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\u2019s treatise and the copper basins of Maison Lilamand, but the principle remains the same: patiently replacing the fruit\u2019s natural water with sugar through successive syrup baths to preserve its flavor and ensure its longevity. <\/span><\/p>\n

This report highlights the historical depth of a craft that might seem simple, but which is rooted in a centuries-old Proven\u00e7al 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. <\/span><\/p>\n

By watching this video, you\u2019ll discover how a technique born during the Renaissance continues to live on today in the workshop of an artisanal confectionery in Saint-R\u00e9my-de-Provence, guardian of a heritage as rare as it is precious.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ locked=”off” global_colors_info=”{}” theme_builder_area=”post_content” disabled_on=”on|on|on” disabled=”on” sticky_enabled=”0″][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]