Confiture de framboise
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 suga
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

@jeanimbert grew up with his grandmother’s cooking and was running his own imaginary restaurant by the time he was 10. Years later, his beloved grandmother and the flavors of his childhood would inspire his restaurant @Mamie, in Paris, with long communal tables. #NewMakers #LiveClicquot #JeanImbert
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