confiture

In Kattan’s re-creation, a lush chicken liver paté is served with a gleaming, thumbnail-size side of caramelized onion confiture and a drop of ruby pomegranate jelly over the miniature puffed breads, as a first course.

“But I didn’t want ours to be like everyone else’s. So instead, I made two different kinds, a fruit-almond croissant — with confiture or fresh fruit — and a chocolate-almond-banana croissant, because I didn’t want to have the simple chocolate croissant, either.”

Not just bacon and eggs, but refried beans and chorizo, or a porridge bowl with an edible flower on top of the perfectly drizzled confiture.

You could have some of that good bread with Plugra butter and housemade confiture or a Jerusalem bagel to eat with labneh garnished with olive oil and za’atar.

Tucked into the combe is Lin et Confiture, an excellent bed-and-breakfast, accessible by sled-dog trail from the Grande Traversée du Jura or by car from La Pesse.