AI-generated illustration
Centre-Val de Loire
“Since the 14th century, Orléans quince jelly has been handed down from pastry chef to pastry chef, from the table of François I to the orchards of Saint-Ay — always in the same small, round box bearing the likeness of Jeanne d'Arc.”
Confectionery from Centre-Val de Loire.
AI-generated illustration
The history of Cotignac d'Orléans begins in the 14th century, borne along by an enduring legend. An apothecary from Cotignac, a small commune in the Var, is said to have brought his recipe to Orléans and named it after his native commune. Quince jelly, crafted from this rustic and fragrant fruit, subsequently found a lasting home in the quince orchards of Beaugency and Orléans, on the banks of the Loire.
AI-generated illustration
As early as the beginning of the 17th century, the agronomist Olivier de Serres noted in his Théâtre d'agriculture that the most sought-after cotignac of his day was that of Orléans, and even detailed how to make it ‘in the Orléans manner’. Two centuries later, in 1833, Balzac asked for his in a letter to Madame Hanska; the anecdote would in turn inspire writers such as Paul Lacroix and Charles Buet, who featured this ‘cotignac d'Orléans’ in their late 19th-century stories. Among the notable figures who appreciated the delicacy, François I is readily mentioned. The round spruce-wood box adorned with the likeness of Jeanne d'Arc, liberator of the city, still makes it the emblematic souvenir of a city proud of its history today.
AI-generated illustration
The recipe endured through the centuries with a few adjustments: the wine once used to colour the jelly gave way to cochineal red, and medieval honey to sugar and glucose, without altering the soul of the product. Before the 1940s, several Orléans pastry chefs still made their own cotignac, but the tradition gradually declined. Today, Benoît Gouchault, a pâtissier-confiseur based in Saint-Ay, around ten kilometres from Orléans, is the last artisan to carry on the production of Cotignac d'Orléans, with an annual output of around 25,000 boxes.
Appearance
Firm jelly of an attractive amber colour verging on orange-red. Texture halfway between pâte de fruit and jelly: more compact than jam, less hard than English quince cheese.
Aroma
Intense floral and fruity fragrance, characteristic of cooked quince.
Taste
Slight natural acidity balanced by sugary sweetness.
Texture
Compact and firm, with slight crystallisation on the palate.
The juice is filtered, then coloured (cochineal red has replaced the wine formerly used).
The hot jelly is poured into small spruce-wood boxes, which cool for a day before being closed.
AI-generated illustration
Cotignac d'Orléans is traditionally enjoyed by breaking off a piece of the box's lid to use as a small spoon, or simply by licking it directly — a custom that has remained unchanged for generations. Its dense, fragrant jelly makes it a delicacy to be savoured on its own, in small mouthfuls, much like a fine preserve.
No official label. Cotignac d'Orléans is a historic speciality without INAO recognition, but has enjoyed an established gastronomic reputation since the 14th century. Its antiquity and the illustrious figures who have relished it over the centuries serve as its coat of arms.
Artisanal confectionery
Get listed and reach more lovers of regional produce.
Request a listing