Le Bon Magot The Petite Collection Gift Set – five 2-oz. jars
Le Bon Magot – The Petite Collection Gift Set
Excite every taste bud with this highly flavorful artisan collection of 5 of their 7 flavors of jams and preserves. The gift is presented as a beautiful charcoal and white box set that will receive oohs and ahs from any recipient. Flavors may vary depending on availability.
Le Bon Magot condiments and preserves are inspired by the collective, unusual flavors of South Asia, the Middle East and Africa.
Here we celebrate our famed suppliers! From them, we procure magical ingredients, tools of the trade and gain culinary insight. The real mă-gō′,
we invite you to unearth these “hidden treasures” for yourself.
- Sour Cherry Pomegranate Conserve with Cocoa, Mahlab & Orange Flower
A quintessentially Persian preserve with Oregon sour cherries and a spice blend incorporating notes of cocoa, orange flower and pepper. Orange flowers are perfumed with intense notes of honey and clove so pairing them with chocolate makes perfect sense to us! The pit of St. Lucia cherries or “mahlab” is finely ground to intensify the natural almond flavors of the cherry. Best when paired with dairy, game or nuts.
Succulent dried sour cherries and diced Granny Smith apples cooked in a slurry of fresh pomegranate and lemon juices with no added colors, preservatives, artificial sweeteners, pectin or MSG. This mahogany-colored jam is sticky, luscious with deep flavors and is adaptable to various diets – fat free, gluten-free, meat-free; nut-free; and, vegan friendly.
One of our most versatile products, the Sour Cherry Conserve is ideally to suited to soft cow, goat and sheep’s milk cheeses. Slather onto a smoked duck sandwich or with your favorite pâté. Serve it alongside roasted duck or venison. Keep it simple – spoon into yogurt and top with a few cardamom seeds or pistachios for crunch, and you have a delicious breakfast. Dribble onto roasted sweet potato wedges or over vanilla ice cream.
Pair: cheeses: soft goat like chevre; creamy camembert, brie, cream cheese, ricotta, buffalo mozzarella; blues: gorgonzola, Roquefort, stilton, campbozola, dolcelatte, duck, ham (esp. prosciutto, black forest), venison, viennoiseries, scones, pretzels, breads, yogurt, vanilla, kirsch or cinnamon ice cream, nut butters
- Tomato and White Sultana Chutney with Ginger & Garam Masala
The chutney has been an important part of Indian cuisine since before 500 B.C., with each region relying on a distinctive spice blend to preserve locally cultivated or foraged produce.“Chutney” or chattni, in Hindi means “to lick,” which is precisely what diners will be doing as they lick their plates clean – not wanting to waste a single syrupy morsel!When the sweet fruitiness of tomato is married to piquant Kashmiri chilies in this versatile chatṭnī, you will not feel the need to reach for ketchup. Whether jazzing up charcuterie or simply applied on toasted ciabatta, this chutney can become a plate-side companion at every meal.
Pair: soft cheese, oil-rich fish, steaks or burgers, grilled eggplant, savory hand pies, scrambled eggs, sandwich spread, yogurt or labneh
- Brinjal Caponata Purple Aubergine with Cumin & Curry Leaves
“Brinjal,” or eggplant, with its hearty flesh, gleaming purple skin and caviar-like seeds, is considered the “king of vegetables” in the Middle East and South Asia. Revered in Indian folklore, it is said to attract untold prosperity and treasure.
This treasure of a relish has its origins in Western India and, much like its Provençal, Sicilian and Spanish sisters, its sweet-and-sour taste has a natural affinity to oil-rich grilled fish, lamb, nutty cheeses and breads.
Paired with ricotta cheese or Greek yogurt, it crowns the humble pita chip. Swirled into a traditional mashed potato, it serves as an outstanding base for an Asian-inspired meatloaf. Rolled into a flatbread under a “masala” (spiced) omelette, you have breakfast on-the-go.
Pair: smoked chicken, oil-rich fish, yogurt or labneh, eggs, any style, hard sharp cheeses, yellow lentils and rice, salad dressing, marinade for lamb
Lemon-Sultana Marmalata with Carraway & Safron
You can never have too much of a good thing! Fragrant Afghan saffron, licorice-scented caraway, citrusy lemon and Wölffer Estate Vineyard’s verjus all conspire to produce an evocative marmalade reminiscent of the dried fruit preserves of Turkey.
Particularly good with goat and sheep’s milk cheeses, pork, smoked chicken or white fish. Drizzle it on cheesecake for an unusual dessert, use it in a classic bread pudding or stuff it in a crêpe with mascarpone cream.
Alongside a rubble of toasted pistachios or your favorite granola in a creamy yogurt, this marmalata lends a perfectly sweet start to your day or drizzle on a slab of country toast with tahini for a late afternoon snack.
Pair: goat cheese, sheepsmilk cheese, porkchops, smoked chicken, oil-rich fish, linzer thumbprint cookies, yogurt, dessert topping
- Spiced Raisin Marmalata
This marmalade transports you down the Silk Road, through musky, oud-scented kasbahs and bustling markets. This is the backdrop of our Spiced Raisin Marmalata: ebony nuggets hang in a sweet-‘n-spicy syrup, honoring ras al hanout, North Africa’s signature blend of rose petals, cinnamon, and cardamom.
Bake up a spiced version of a traditional oatmeal raisin cookie or replace traditional mincemeat in your holiday pies. While the peppery taste pairs with game, pork, poultry and cheeses, riff on a PB&J with feta and pine nuts for an East-meets-West treat!
Pair: soft cheese, cereals and porridge, grilled vegetables, yogurt or ice cream, porkchops, game, cheesecake, peanut butter and “jelly” sandwich
- White Pumpkin and Almond Murrata with Cardimom & VanillaThe gourd’s importance as a confection dates back thousands of years and continues today from the Southern Mediterranean to the Indian subcontinent. Layered with almonds, scented with cardamom, cinnamon and vanilla, this “murabba” or preserve calls Central Asia and Persia home.
It is enriched with some of the world’s costliest spices, evoking festivity and is traditionally served during weddings. Themurabba’s oral notes pair with all game but are equally delicious with a humble slice of toast slathered with salted butter.
For dessert to impress, drizzle warmed compote over vanilla ice cream and add a cardamom infused, white wine-poached pear or roasted figs.
Pair: soft cheese, toasted breads, filling for crêpes, poultry and game, ice cream, yogurt, roasted figs,dessert topping
LeBon Magot Hidden Treasures Heirloom Recipes
Le Bon Magot strives to produce artisan chutneys, condiments, emulsions, pickles, preserves & spice blends inspired by our heritage across Africa, Middle East & South Asia. Inspired by flavors emanating from these diverse regions, Le Bon Magot products are based on family recipes handed down from generations, shared with friends and honed through our travels. This collage of old and new, North and South, East and West makes Le Bon Magot a unique entry in the gourmet and specialty food industry.
We produce only what our family likes to eat, 100 percent free of gluten, MSG and preservatives, using fresh produce and vibrant spices sourced from trusted partners. Le Bon Magot products are hand-made in small batches by artisans using tried-and-tested culinary techniques to ensure longevity, preservation and shelf-life stability without chemical additives. Le Bon Magot transcends traditional borders, cultures and ethnicities in its use of ingredients and spice blends. In so doing, we celebrate food as a social force with the power of building communities. Le Bon Magot is small but we take our responsibility in the global supply chain seriously. We recognize that our choices and standards, as part of a broader community of artisan producers, can influence the way that food is grown, processed, marketed and regulated around the world.