Blackcurrant Cream from Dijon
Burgundy is one of the French areas where, as soon as we speak about a product, we can speak about one of the "ambassadors" of the French gastronomy. The Blackcurrant Cream from Dijon for this reason forms part of the products headlight of this area, rich of its soil and its traditions. If the origin of blackcurrant is obscure, one intends to speak about this plant for the first time at XVIth century, in the "Book of Hour of Anne from Brittany" under the name of "Poyvrier d'Hespagne". A time used for its medicinal properties, the blackcurrant becomes at the XIXth century a very popular product: "In the coffees of the time, the blackcurrant jug is at the free disposal of the consumer, as well as the bread, salt or mustard (...). The blackcurrant had certainly as a function at the beginning to round wines which could appear a little" stiff "" (Guy Renaud).
In 1841, Auguste-Denis Lagoutte and Joly, his distiller, decide within sight of the success of blackcurrant in Paris to manufacture the first Blackcurrant Cream such as it is consumed today. The immediate success of this liquor will make the fortune of its creators and Dijon will became the international capital of the production of Blackcurrant Cream. In 1904, Beaunois named Faivre, barman to the "George Coffee" (street Bossuet in Dijon) lance the receipt of the white blackcurrant on Dijon (2/3 white grapes, 1/3 blackcurrants). The Canon Kir, appointed mayor of Dijon of 1945 to 1967 will give to this delicious aperitif his letters of nobility. Used today in Pastry making and in delicious cocktails, the Blackcurrant Cream largely deserves its notoriety.
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