Whole strawberries are macerated then cooked and finished with aged balsamic vinegar and white pepper making this jam truly intense. Traditional Partners: bread, yogurt, crêpe, waffle,peanut butter sandwich. Unexpected partners mascarpone cheese,goat cheese.
I grew up in the Eastern countryside of Québec surrounded by maple trees and vegetable gardens. At an early age, I was introduced to foraging wild plants and harvesting fruits and vegetables from our land. Through this experience, my passion for food was born. This is where my roots are, and where I learned the importance of preserving and capturing the flavours of each season.
In different capacities, much of my life has been spent around food. I worked as a cook in several kitchens and was a server in fine dining, gourmet, and traditional restaurants.
In my early 20s, I spent several years in Spain and traveled around Europe. This is where I became more deeply interested in traditional foods. Exploring the markets of Barcelona, Rome, Florence, and Tangier, I found new flavours and was particularly impressed how everyone seemed to preserve foods and eat following the seasons.
In 1998, I moved to Vancouver and studied traditional Chinese Medicine, Acupuncture, and food cures, and went on to become a Registered Holistic Nutritionist, with a Traditional Herbalist Diploma. I then created Le Petit Chou, an in-home nutrition counseling service.
I am a single mother of two amazing daughters, two fluffy cats, and a dog; an artisan jam and marmalade maker; and a lover of fruit trees, botanicals, and gardens. British Colombia is our home, surrounded by nature, orchards, and farms — the perfect location to pursue my passion for food by transforming perfectly ripe fruits into jewel-like preserves.
Local Strawberries, Pure Cane Sugar, Lemon Juice, Aged Balsamic Vinegar, White Pepper.