Francis Miot Black Cherry with Dark Chocolate & Espelette Pepper (100g)

490.00

In stock

Cerise Noire au Chocolat et Piment d’Espelette

Perfect paired with sheep’s cheeses

A beautiful Pyrenean tradition of combining the sweetness of cherries with the full-bodied flavors of sheep’s cheeses. This is how cheese is often eaten in our stronghold! The spicy and gourmet flavors of this fruit preparation for cheese are revealed in three stages: first the attack of the black cherry then the sweetness of the dark chocolate which comes to “coat” the palate and finally the Espelette pepper which warms slightly at the end of the palate and enhances the whole. A successful marriage also with Reblochon, Munster where the chocolate pepper brings a harmonious complexity.

FRANCIS MIOT CHEESE JAMS

The recipes of our artisanal jams adapted to accompany specifically cheeses and foie gras are the delight of epicureans. Worked with Master cheese-refiners, these jams will sublimate your local products. You will appreciate the sweet and savory mixtures of our jams that enhance your 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.