Summer Strawberry and Fresh Basil

The Pioneer: Strawberry and Fresh Basil Jelly

The spark that started it all in 2013

This is where the Tigidou! adventure really began. In 2013, with limited means but eyes full of sparks, Catherine and Vincent took on the bold challenge of reinventing jam on their home turf. This recipe, born from their courage and passion, laid the first stone of our reputation.

An innovation praised all the way to Pennsylvania

We were, it seems, the first to dare combine fresh garden herbs with summer berries to create cheese pairings. That boldness quickly crossed borders and caught the attention of a well-known food columnist in Philadelphia, Pennsylvania, turning our little jelly into an international star.

A master's legacy

This recipe is also a heartfelt tribute to our coach at the time, Chef Daniel Bilodeau. His advice and vision helped us build the foundations of the Atelier Tigidou. Today, it is still the emblem of our craft.

Why it's legendary

• Île d'Orléans strawberries: Picked at full ripeness for a sun-soaked taste.
• Fresh basil: Gently infused for a fresh, herbal note.
• Heritage know-how: The original recipe, unchanged since day one.

Inspiration and pairings

• From the sea: Follow Chef Bilodeau's advice and serve it with pan-seared shrimp for an unforgettable sweet and savoury contrast.
• Treat time: A timeless classic with gooey baked brie.
• Behind the bar: Mixologists love it to jazz up their gin cocktails.
• Vegan version: Perfect for lifting plant-based proteins with a gourmet signature.