"With an apple, I want to amaze Paris!" proclaimed Cézanne.
Today, Confiture Parisienne continues the Provencal painter's wish in a large jam jar created in collaboration with the Musée de l'Orangerie.
This new recipe, composed of delicious caramelized apples, cookies and a touch of vanilla, will enchant ...
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"With an apple, I want to amaze Paris!" proclaimed Cézanne.
Today, Confiture Parisienne continues the Provencal painter's wish in a large jam jar created in collaboration with the Musée de l'Orangerie.
This new recipe, composed of delicious caramelized apples, cookies and a touch of vanilla, will enchant the most gourmands by its composition as well as by its warm colors.
Composition
Apple from Charente Maritime, cane sugar, cookie, apple juice, lemon, citrus pectin and vanilla
A recipe inspired by the painting "Apples and biscuits" by Paul Cézanne.
Paul Cézanne
Apples and biscuits, in 1880
Oil on canvas H. 45 ; w. 55 cm with frame H. 79 ; w. 87,5 ; D. 14,5 cm
© RMN-Grand Palais (Musée de l'Orangerie) / Hervé Lewandowski
250 grams / 8.8 OZ
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