Brunch With Bonne Maman

Oooh that iconic jar. The gingham-patterned lid makes my heart pitter-patter every time I spot it down the aisle at a grocery store. Why? Because I absolutely, positively love Bonne Maman (and have for decades). I’ve tried hundreds of jams, jellies and preserves in my lifetime, but Bonne Maman reigns supreme in my books. And when I love something this much, I gotta share it. So I recently hosted an intimate, jam-inspired brunch with celebrity chef Christine Tizzard at one of my fave restos in town: Colette Grand Café (swoon)…

First, a few words about the stunning restaurant: it’s unpretentiously chic, sun-swept and impeccably designed. Every detail – from the bistro chairs that line the outdoor terrace to the elegant tableware – is truly exquisite (more about my love for the resto here). Just imagine Provence with a dash of NYC. It was the perfect setting for our Bonne Maman brunch…

Surrounded by my food-obsessed friends (because what’s brunch without your fave gluttons?!), my mouth was watering as we patiently (ok, not-so-patiently) waited to see how Executive Chef Michael Steh incorporated the preserves, jellies and spreads into his dishes…

“We took inspirations from traditional French combinations with some of the dishes we already prepare. We wanted to showcase how diverse the jams could be and use them in different techniques and in ways that were unexpected. French cooking and preserves go hand in hand. The craft of preservation was and is fundamental to French cooking for as long as people have the need to store foods for the fall and winter months.” 

I was certain we were in for a treat given the four Bonne Maman products I spotted on the shelf: Cherry Preserve, Dulce de Leche, Red Currant Jelly and Chestnut Spread. Oh, the possibilities in the kitchen!

And I was right. We basically transcended to brunch heaven as soon as an army of waiters floated in with stacked serving plates in hand. I didn’t know where to start! But decisions had to be made so I picked up my fork and dove into the perfectly-cooked Brioche French Toast topped with seared foie gras, quail eggs and Bonne Maman Red Currant Jelly sauce (beurre monté, balsamic vinegar and red current jelly). The sauce was everything; it provided just the right amount of acidity to cut through the rich dish. I’m thinking all of those upcoming holiday meals could use a dash or two of this beaut jelly (perhaps a glazed ham?)…

Next up: I inhaled the Buckwheat Pancakes topped with the most delicious combo: pear compote and Bonne Maman Chestnut Preserve folded into a chocolate sauce. Oh, and a side of maple bacon. Yes, yes, yes. I had never tried the chestnut preserve before and am excited to experiment with it at home.

We also devoured a couple of pastries: a custard danish made with Bonne Maman Cherry Preserve and a heavenly croissant stuffed with a pastry cream made with Bonne Maman Dulce De Leche — yes, they make dulce de leche spread — need I say more?! I’m hoping the croissant makes it onto Colette’s regular menu. It is THAT good. Not-to-sweet, flaky and oozing creamy goodness…

I’m pretty sure I heard the little jars rejoicing at our table: there is life beyond toast! I whole-heartedly agreed with Christine Tizzard when she spoke about the versatility of Bonne Maman products:

“I love having a jar of this jam on hand. Bonne Maman jam is as close to homemade as you can get. I think people forget how versatile a good jar of jam can be. I use it in vinaigrettes all the time, as well as incorporated in a sauce or glaze for meats and poultry.”

Personally, I’m happy to use Bonne Maman in/on just about any dish – from breakfast to dinner. To be honest, it’s just so hard to find this kind of quality anywhere else; the products are all still produced in France, made with 100% all-natural ingredients (no artificial colours, additives or preservatives) and taste so damn good! I can’t wait to up my jam game and make these recipes for my friends and fam: gonna spread the sweet moments one person at a time.

This brunch and post were sponsored by Bonne Maman. As always, all reviews and opinions are entirely my own.