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Île-de-France
A rose brought back from the Crusades, cultivated on the slopes of a medieval town, crafted for centuries into confits, honeys and syrups that still perfume Seine-et-Marne.
Confectionery from Île-de-France.
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According to oral tradition, around 1240 Thibaud IV, Count of Champagne, brought back a rose bush from his expedition to Jerusalem and had it planted on the slopes of the Châtel in Provins — a founding act that no period chronicle actually corroborates. Yet the rose thus introduced, Rosa gallica officinalis, had already existed in Gaul since Roman times, where it was used in the form of balms, essences or petals, particularly in funerary rites. Provins nevertheless became the principal production centre for this variety: fresh or dried petals, confits, honey, scented waters and vinegars, syrups, filled cakes and fragrant cushions were traded in the town's shops.
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The rose de Provins enjoyed its heyday under the Ancien Régime: cushions of dried petals were presented to distinguished guests of the town, including François Ier, Catherine de Médicis and Henri IV, and its petals were scattered during the processions of the Fête-Dieu. But with the end of the Champagne fairs during the Renaissance, enthusiasm for the flower and its cultivation waned; production declined further in the 18th and 19th centuries, facing competition from the sunnier rose gardens of the Maghreb.
The tradition was revived at the end of the 20th century thanks to a few local artisans who resumed the cultivation of the rose galeuse and its transformation into confit, honey, nougat or jam. The Roseraie de Provins, originally created and then abandoned before being restored in 2008, now brings together three hundred to four hundred and fifty rose varieties across three to three and a half hectares at the foot of the medieval town, alongside a shop and tearoom where visitors can sample local rose-based specialities.
Appearance
Rose petal confit, the most iconic preparation, has a texture akin to a refined jelly.
Aroma
A powerful floral fragrance, inherited from a flower renowned since the Middle Ages for its aromatic intensity.
Flavour
Sweet and floral, with a light tangy freshness imparted by the lemon juice used in its preparation.
Texture
Depending on the preparation: melting and gel-like for the confit, fluid for the syrup and honey, firm for sweets and nougat.
Over the centuries, artisans and apothecaries in Provins have adapted the rose into petal confit and jam, rose honey, syrups, sweets, nougat, marshmallows, fruit pastes, pain d'épices, teas and floral infusions, as well as rosewater (hydrosol) used in cosmetics. More contemporary creations have joined them, such as craft beer and rose wine made by macerating petals.
Rosa gallica officinalis blooms only once a year, in June–July; the flowers are picked by hand.
the petals are macerated in sugar and lemon juice to create rose petal confit.
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Rose petal confit traditionally accompanies fresh cheeses, foie gras and pastries. Rose syrup flavours homemade lemonade or cocktails; rose honey remains, alongside jam, one of the most iconic local specialities, as do herbal teas and infusions blending rose with other medicinal plants.
Rose de Provins does not hold any official quality mark (PDO (AOP), PGI (IGP), Label Rouge). It is a terroir speciality kept alive by a handful of local artisans — confectioners, beekeepers, the Roseraie de Provins — who, since the 1990s and 2000s, have preserved a craft that had fallen into disuse after the decline of the Champagne fairs.
Artisan beekeeper and confectioner
Artisan pastry chef and chocolatier
Garden, tearoom, and shop
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