These chutneys and confits are cooked under vacuum, at a low temperature to preserve the organoleptic characteristics, textures, tastes, and flavours. They are cooked in brown sugar, with spices, wine or vinegar, and aromatics ... Favols thus offers the great classics (confit of onions and shallots) and encourages discovery with new recipes (Apricot gingerbread-style). Confits and chutneys can accompany meat and fish, foie gras or cheeses, seasonal vegetables, salads or raw vegetables, and can be used to brighten up a tart base or a stuffing, or even spread on toast as an aperitif!
Fig and Honey Chutney: This surprising blend comes from regional tradition. The firm and pleasant texture of the fig creates a contrast with the melting characteristic of soft cheese.
Quince/Thyme-Rosemary Chutney: The sugary flavour of Douceur pour Fromages Quince Thyme-Rosemary softens the salty taste of the Blue cheese, creating a new flavour of fruit and herbs.
Black Cherry Chutney: With Favols, you can discover this tradition born in the 'Basque' region (South West of France). This part of France is well known for its orchards and pastures. The black cherry sweetness matches perfectly the thin texture of Ewe's milk cheese.
Blueberry/5 peppercorn mix Chutney: Where there are mountains, there are blueberries. In theses regions, from the early morning, you can find the blueberry jam on the table with a slice of Comté or Savoie Tomme cheese for energy and vitality. The blend of five peppercorns adds a light taste to bring out the full flavour of your favourite cheeses.
Apple 'Pommeau' and Walnuts Chutney: The apple and 'Pommeau' (an alcohol made from apple juice and calvados) are especially found in Normandy. From this area, Favols had the idea of associating jam with camembert and other soft cheeses (Brie, Coulommiers...).