{"id":27751482,"date":"2026-05-06T13:34:06","date_gmt":"2026-05-06T12:34:06","guid":{"rendered":"https:\/\/preprod.confiserie-lilamand.com\/confiserie-lilamand-les-13-desserts-en-quete-de-terroir.html"},"modified":"2026-05-20T14:44:53","modified_gmt":"2026-05-20T13:44:53","slug":"confiserie-lilamand-les-13-desserts-en-quete-de-terroir","status":"publish","type":"post","link":"https:\/\/preprod.confiserie-lilamand.com\/en\/confiserie-lilamand-les-13-desserts-en-quete-de-terroir.html","title":{"rendered":"Lilamand Confectionery: 13 desserts, celebrating local flavours"},"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” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

Lilamand Confectionery on \u201cEn qu\u00eate de terroir\u201d with Louise Petitrenaud<\/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

Just a few days before Christmas, Louise Petitrenaud arrives in Saint-R\u00e9my-de-Provence, in the heart of the Alpilles, for the show \u201cEn qu\u00eate de terroir.\u201d Her mission: to uncover the secrets of a time-honored delicacy that has graced Proven\u00e7al holiday tables for centuries: candied fruit. <\/span><\/p>\n

The journalist notes that the art of candying fruit emerged in Provence as early as the Early Middle Ages, when ancient peoples were already preserving their fruit in honey, long before the arrival of sugar. It is this thousand-year-old heritage that Maison Lilamand, an artisanal confectioner in Saint-R\u00e9my-de-Provence for five generations, carries on. <\/span><\/p>\n

In this report, Pierre Lilamand opens the doors to his workshop and guides the camera through every step of the production process. <\/span>We follow the journey of fresh clementines, from blanching in boiling water to candying in successive syrup baths, followed by a patient draining process lasting at least two months.<\/span><\/a>The final step of glazing, a delicate and time-honored technique, coats each fruit with a thin layer of crystalline sugar. <\/span><\/p>\n

The program also places candied fruits within their cultural context: the Proven\u00e7al tradition of the thirteen Christmas desserts. After the meatless meal and midnight mass, it\u2019s time for indulgence. As the report highlights, placing a platter of candied fruits on the Christmas Eve table is like inviting a little piece of summer into the heart of winter. <\/span><\/p>\n

Pierre Lilamand, a fifth-generation confectioner, shares his hope that his children will carry on this unique craft\u2014a colorful, indulgent family heritage that is the pride of Proven\u00e7al confectionery.<\/span><\/p>\n

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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] https:\/\/cdn-media.rtl.fr\/online\/sound\/2020\/0615\/7800604918-le-plat-du-jour-du-15-juin-2020.mp3<\/a><\/audio> height=”20″]_text] And below, on “RTL Matin” from 1:42:40 _text] https:\/\/cdn-media.rtl.fr\/online\/sound\/2020\/0611\/7800597348-rtl-matin.mp3<\/a><\/audio> […]<\/p>\n","protected":false},"author":36857,"featured_media":27006493,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[475],"tags":[],"class_list":["post-27751482","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reportages-interviews"],"acf":[],"_links":{"self":[{"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/posts\/27751482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/users\/36857"}],"replies":[{"embeddable":true,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/comments?post=27751482"}],"version-history":[{"count":3,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/posts\/27751482\/revisions"}],"predecessor-version":[{"id":27751489,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/posts\/27751482\/revisions\/27751489"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/media\/27006493"}],"wp:attachment":[{"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/media?parent=27751482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/categories?post=27751482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/preprod.confiserie-lilamand.com\/en\/wp-json\/wp\/v2\/tags?post=27751482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}