Vegetarian Experiences in Paris

Confit

You will find various gelatins, jellies, pates, and other gelatinous delicacies in Paris. There are two terms that you need to keep separate: confit and confiture.

Confit typically refers to a fat based method of preserving meats. The most famous is duck confit and in particular a duck leg in confit. The Duck leg is preserved in duck fat and then seared for a crispy skin before serving.

Confiture

Confiture, on the other hand, is what we’d call preserves, jams, and jellies in english. There is a wonderful world of confiture in France. Look for home made bottles of confiture at farmers markets and patissiers. Favorite flavors include cerise and framboise.

A bottle of seasonal, artisinal confiture makes a great gift for friends in the states. I usually bring home several bottles to enjoy a croissant and coffee and think of times in Paris.