Raspberry jam
VEUVE CLICQUOT ROSÉ

Raspberry jam

By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.

TRY THE RECIPE

You'll need

  • 400 g raspberries
  • 150 g sugar
Instructions
Mix the raspberries with the sugar and let sit for a few hours. Cook for 10 minutes in a saucepan over high heat, then immediately pour the mixture into a jam jar.



Discover

Jean Imbert

Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, Chef Jean Imbert is a graduate of the Paul Bocuse School. He is the iconic winner of the TV show Top Chef in 2012. Today, Jean Imbert is at the head of the restaurant Mamie par Jean Imbert, B.B, La Case à St Barth, Swan Miami and Les Bols de Jean. A committed chef and advocate of healthy cooking, his values are at the root of his passion for taste and cuisine. His commitment also inspired him to write a book in tribute to his grandmother's recipes, "Merci Mamie", which is a commercial success and his third book after "Cuisine intime" and "Utile!", which focuses on eco-responsibility, a cause that the chef is passionate about.

In my grandmother’s house, if you don’t eat three helpings, you don’t like it
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