🏛️ Lieu
Patrimoine & Culture
À la Lorraine - Maison Dutriez
📍 Bar-le-Duc, Meuse
· 35 Rue de l'Étoile, 55000 Bar-le-Duc
À propos
Bar-le-Duc has a treasure trove for gourmets: seeded redcurrant jam with goose quill, the only jam of its kind in the world, known since 1344.
Located on the site of a former metal construction factory, "À la Lorraine" was awarded the "Entreprise du Patrimoine Vivant" label in 2013. It is the last remaining seeded redcurrant jam factory in the Meuse among the forty or so that have existed. Its origins date back to the Middle Ages. In the early 15th century, the Duke of Bar, Robert le Magnifique, offered it to his distinguished guests. The method of production has remained unchanged since the 14th century: red, white and pink currants are still seeded by hand, using a bevelled quill pen. The delicately-picked fruit bunches are harvested in early summer in local allotments. The épépineuse takes the berry with the fingertips of her left hand and, with her right hand, incises the skin of the fruit with her quill pen to remove all the seeds (one fruit can contain 7 to 8). The seeded fruit retains its shape.
Once the seeds have been removed, the confiturière, who alone knows the secret of the process, goes to work. The fruit is cooked in a basin. Small quantities of the fruit are tossed into a sugar syrup to obtain a liquid jam in which the berries are bathed. The jam is then hand-packed in verrines with a registered design. Who remembers the Lisle-en-Barrois glassworks with their "glass ovens"?
A luxury product, "caviar de Bar" was appreciated by many gourmets: Queen Marie Stuart compared this jam "to a ray of sunshine in a jar". President Raymond Poincaré offered it to his guests. Alfred Hitchcock ate it for breakfast. Victor Hugo loved it!
This family-run business produces and markets Bar-le-Duc redcurrant jam all over the world. After a film presentation, you can sample this sweet, ruby-colored jam with a teaspoon, and watch a demonstration of seed removal (by reservation only).
Store area with many local products.
Located on the site of a former metal construction factory, "À la Lorraine" was awarded the "Entreprise du Patrimoine Vivant" label in 2013. It is the last remaining seeded redcurrant jam factory in the Meuse among the forty or so that have existed. Its origins date back to the Middle Ages. In the early 15th century, the Duke of Bar, Robert le Magnifique, offered it to his distinguished guests. The method of production has remained unchanged since the 14th century: red, white and pink currants are still seeded by hand, using a bevelled quill pen. The delicately-picked fruit bunches are harvested in early summer in local allotments. The épépineuse takes the berry with the fingertips of her left hand and, with her right hand, incises the skin of the fruit with her quill pen to remove all the seeds (one fruit can contain 7 to 8). The seeded fruit retains its shape.
Once the seeds have been removed, the confiturière, who alone knows the secret of the process, goes to work. The fruit is cooked in a basin. Small quantities of the fruit are tossed into a sugar syrup to obtain a liquid jam in which the berries are bathed. The jam is then hand-packed in verrines with a registered design. Who remembers the Lisle-en-Barrois glassworks with their "glass ovens"?
A luxury product, "caviar de Bar" was appreciated by many gourmets: Queen Marie Stuart compared this jam "to a ray of sunshine in a jar". President Raymond Poincaré offered it to his guests. Alfred Hitchcock ate it for breakfast. Victor Hugo loved it!
This family-run business produces and markets Bar-le-Duc redcurrant jam all over the world. After a film presentation, you can sample this sweet, ruby-colored jam with a teaspoon, and watch a demonstration of seed removal (by reservation only).
Store area with many local products.
🏛️ Lieux similaires à proximité
