Francis Miot Artichoke Smoothness (100g)
Only 2 left in stock
Artichokes are the richest vegetable in France in “chlorogenic acid”. The latter is an excellent ally to keep the line. It helps to decrease the absorption of glucose. What could be more balanced than an artichoke toast with a glass of wine. With the artichoke the aperitif it’s hot!
FRANCIS MIOT CONDIMENTS & SAVORY SPREADS
For a gourmet aperitif with friends, family, lovers or even for your own gustatory pleasure, Maison Francis Miot offers you different recipes for savory spreads. Made from rigorously selected products and handcrafted, our spreads will delight the most discerning gourmets. Discover our carrot-coconut duo, the sweetness of artichoke … Let yourself be transported to Iberian flavors with our chorizo cream, to oriental flavors with our poichichade or even to a Mediterranean atmosphere with our tapenades, so many gourmet recipes to share a friendly moment. Our homemade and artisan béarnais ketchup will also go perfectly with your meats, fries and other culinary preparations.
Maison Francis Miot
The Maison Francis Miot handmade artisan jams are developed since more than 30 years following Francis Miot’s recipes, who was awarded Best French Jam maker and three-time Best World Jam maker (Out of the Competition).
Born in Pau in 1948, Francis Miot has become the most famous jam maker in France, certainly by the number of titles and awards he has received, but also thanks to his enthusiastic communication and his inimitable mustaches!
Emblematic character of the South-West, nicknamed “the Pope of Jam”, he left his mark and his identity at the heart of the House which bears his name and which continues to carry its values of authenticity, creativity and know-how. make.
A good jam is above all good fruit. Only the best varieties are selected for their exceptional taste qualities! The fruits are picked when ripe to fully reveal their aromas. Our jams are made with fruits mainly favoring local producers.
The fruit is cooked in small amounts in small copper cauldrons, carried out with expertise by our Master Confituriers.
During cooking, the fruits are gently stirred with a beech wood spatula. The pasteurization process takes up the ancestral gesture of our grandmothers by turning the pots.
The short and controlled cooking in small cauldrons fully preserves the flavor of the fruits rigorously chosen for their exceptional tastes.
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