Lilamand’s artisanal almond pesto
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...
The Calisson
Almond and candied melon: the Provençal alchemy of Lilamand calissonsThe perfect association of two exceptional products: candied fruit, our specialty for five generations. A preserved quality which allows us to sublimate the aromas and guarantees to our calissons an...
Le Fruit Confit
A labour of patience: five weeks to transform a piece of fruit into a candied treasure A technical process replaces the fruit’s natural juices with a sugar syrup. This is known as candying. Through successive soaking over a period of 3 to 4 weeks, an osmotic exchange...
Le Sirop
Lilamand: a culinary journey from the Indian Ocean to Provence Our syrups are infused with the essence of fruits, which are candied using our traditional recipe that has been passed down through five generations. They are delicious as a topping for desserts, crêpes,...
The story of a jam like no other
From Marius Lilamand to today: the story of a jam like no otherOnly a candied fruit maker could conceive of a jam made from candied fruit. It's a return to pure indulgence, or simply the pleasure of spreading this dripping nectar on a slice of good bread. From a...
Spreads that take pancakes to the next level
On Candlemas, the spreads that turn a crêpe into a true gourmet experienceEvery 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...
La clémentine de Corse : une variété idéale pour le confisage
The Corsican Clementine: an ideal variety for candyingA naturally sunny fruit, the Corsican clementine occupies a unique position in the world of fine confectionery. Its vibrancy, freshness and distinctive flavour make it a highly sought-after ingredient among...
How to use our topping syrups?
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...
Cosmopolitan with cherry syrup
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...
Puff pastry king cake
In collaboration with Martin Leroy Terquem of Aupiho at Domaine de ManvilleIngredients 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 SYRUP:...
Galette des rois with frangipane
In collaboration with Martin Leroy Terquem of Aupiho at Domaine de ManvilleIngredients 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...
Aperol spritz with grapefruit syrup
A classic, with a Lilamand twist Mix: • 3 cl of Aperol • 3 cl of Prosecco • 1 teaspoon of candied grapefruit syrup Add: • Sparkling water to fill the rest of the glass • One or two grapefruit slices or a small candied strawberry Serve chilled! Excessive alcohol...
Candied fruit cake
Indulgent cake with candied fruitIngredients FOR THE DOUGH: 300g flour 200g caster sugar 4 eggs 250g of butter 5g of baking powder 300g candied fruit 1 pinch of salt FOR THE SYRUP: 50g caster sugar 50g water 1 capful of rum FOR THE TIN AND THE FRUIT: 20g of butter 40g...
First harvest of our almonds
The Time of the First Almonds For the first harvest of our young almond trees, we used two "Pelican" wheelbarrows from Toutentub in Cabannes, positioned facing each other. They were very efficient, treating 350 trees per day and posing no risk to the approximately...
Positive Entrepreneurship Award 2019
Our Positive Entrepreneurs Award As winners of this 5th edition of the Positive Entrepreneurs Awards, we had the honor of receiving the Jury Award. A huge thank you and a great sense of pride for receiving this award from CPME 13 and ADEME, which recognized our...