The prevailing microclimate is particularly mild. Besides, it (almost) never freezes. The soil is also particularly conducive to its cultivation. The lemon that grows in Menton is bigger and has a thicker skin than a classic lemon. It is also juicier and sweeter. It releases floral notes and its aromatic persistence is very long. And as everything is good in lemon, we use it in its entirety to make our jams. It is thus full of taste (the skin has a high content of essential oils) and textures. Best on a cheesecloth, in a mille-feuille, a crème brûlée with ginger and lemon, a soufflé, with simmered chicken.
INGREDIENTS:
Prepared with 39g of fruit per 100g. Cane sugar (EU and non-EU origin), Menton lemons 39%, gelling agent: fruit pectin.
NUTRITIONAL VALUES:
Energy: 954kJ / 225kcal; Fat: <0.5g, of which fatty acids: <0.1g; Carbohydrates: 55g, of which sugars: 55g; Protein: <0.5g; Salt: 0.02g