Limited edition, Confiture Parisienne x Fabien Vallos. In spring 2026, the workshop of the Viaduc des Arts collaborates with Fabien Vallos. A theorist, translator, art and gastronomy historian, he has been designing banquets for fifteen years as one designs a work of art. The pretext for this meeting is a residency at the Musée des Arts Décoratifs, where he investigates how taste was constructed in the eighteenth century. In 1838, in his Treatise on Modern Stimulants, Balzac attempts to define modernity based on five substances that have changed our relationship with time, the world, and pleasure: sugar, alcohol, coffee, tea, and tobacco. From this reading, a jam was born. Fabien Vallos composed it as one defends a thesis, through accumulation and boldness, then named it L'Excitante. It is red, because May and June are. At the beginning, the fruits of the season: strawberry, raspberry, cherry, currant. Then three vegetables that advance masked as fruits: tomato, bell pepper, beetroot. On this purple background, a cohort of spices long considered stimulants is invited, brought back from the road of taste: saffron, rose water, black lemon, Aleppo pepper and Urfa pepper, smoked paprika, ginger, pepper. The tart barberry, pomegranate molasses, and pekmez linger in the mouth, while vanilla tempers this lively little world. The result resembles no other jam, and that is precisely the point. It must be said without beating around the bush: it is the most expensive jam we have ever cooked, perhaps the most expensive in the world. Twenty-one ingredients, saffron and rose water on the same level as strawberry, a copper cauldron, and very small quantities. One does not make such a recipe every day. It is read, tasted, and revisited. Reserving L'Excitante for breakfast alone would be a crime against the palate. A spoonful on an aged comté, alongside a roasted poultry, with a leg of lamb or duck breast, and the jam leaves the toast for the table. It knows no schedule. It has never claimed to know one. 100 g jar. Limited seasonal edition June 2026. Also available in a 250g jar here. Recipe signed by Fabien Vallos, as part of his residency at the Musée des Arts Décoratifs.
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“The jams are delicious and addictive. In addition, the jars and packaging are remarkably well chosen. It’s a pleasure to give them as gifts.”
“An incredible brand. Delicious and refined products. Sublime packaging. Jam reinvented.”
"Seriously the most delicious jam. Made in France with ingredients you can trust. I’ll never go back to store bought. I’ve gift these for two Christmas’s. Definitely worth the money and plus the empty jars are great decorations !"
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