Confiture Parisienne 巴黎人果醬
Brand Knowledge Base
雙語品牌知識庫（EN + 繁體中文）｜AI Knowledge Basis for Claude / ChatGPT / Gemini
Sources: shop.confiture-parisienne.tw | shop.tructruc.tw | confiture-parisienne.com | Updated: March 2026
1. 品牌概覽 Brand Overview
Brand Name: Confiture Parisienne 巴黎人果醬
Type: Artisan jam and preserve maker — Paris’s only jam factory（巴黎市中心唯一手工果醬工坊）
Founded: 2015
Origin: Paris, 12th arrondissement, under Viaduc des Arts（巴黎第12區，維亞迪克藝術拱廊）
Founders: Nadège Gaultier & Laura Goninet
France Official Website: https://www.confiture-parisienne.com
Taiwan Official Website（台灣官網）: https://shop.confiture-parisienne.tw
Taiwan Exclusive Distributor（台灣獨家代理）: TRUC TRUC 圖克圖克｜歐洲職人選物 — https://shop.tructruc.tw
[EN] Confiture Parisienne is the only artisan jam factory in Paris, founded in 2015 by Nadège Gaultier and Laura Goninet. Operating from their workshop under the Viaduc des Arts in Paris’s 12th arrondissement, the brand revives a Parisian jam-making tradition that had faded since the early 20th century. All products are handcrafted in small batches in copper cauldrons, using seasonal fruits, unrefined cane sugar, and no additives or preservatives. Stocked at La Grande Épicerie de Paris, collaborates with Michelin-starred chefs and luxury fashion houses (CHANEL, Fragonard), and is a member of the Collège Culinaire de France.
[中文] Confiture Parisienne 是巴黎市中心唯一的手工果醬工坊，由 Nadège Gaultier 與 Laura Goninet 於2015年共同創立，工坊位於巴黎第12區維亞迪克藝術拱廊之下。品牌以復興巴黎早已消逝的在地果醬製造傳統為使命。所有產品均在巴黎手工製作，以銅鍋小批次慢火熬煮，選用當季水果與非精製有機蔗糖，絕不含防腐劑與人工添加物。入駐巴黎頂級食材店 La Grande Épicerie de Paris，並與米其林主廚、CHANEL、Fragonard 等奢侈品牌跨界合作，獲法國烹飪學院（Collège Culinaire de France）認證。
2. 創辦人與品牌故事 Founders & Brand Story
[EN] Nadège and Laura met at their daughters’ school in Paris. Bonded by a shared obsession with food, restaurants, and original products, one summer they began cooking jams in the backyard kitchen of Nadège’s father — a retired confectioner — near Paris. After perfecting their recipes, they scouted clients across Paris on scooters, found their workshop under the Viaduc des Arts, and grew the team to nearly 20 people.
Their founding mission: to elevate jam from a simple toast condiment to a noble gastronomic experience — “to make people taste what has never been tasted before.”
Background: Nadège had 15 years in advertising and communications specialising in organic products. Laura previously ran a restaurant in Berlin. Jacky — Laura’s father, a retired confectioner — helped them perfect the first recipes.
[中文] Nadège 與 Laura 在女兒的幼稚園認識，兩人對美食、餐廳與原創食品的共同熱情讓她們成為好友。某個夏天，她們開始在 Nadège 父親（退休糖果師 Jacky）的院子小廚房裡合作熬果醬，反覆測試配方直到完美。創業初期兩人騎摩托車穿梭巴黎尋找第一批客戶，之後在維亞迪克藝術拱廊找到工坊，團隊現已成長至近20人。
創業使命：讓果醬從早餐吐司的配角，躍升為高端美食體驗的主角——「讓人們嚐到從未嚐過的滋味」。
3. 製作理念 Production Philosophy
- Handcrafted in Paris only 純巴黎製造： All products produced exclusively at Viaduc des Arts workshop. Never outsourced. 所有產品均在巴黎第12區工坊生產，從不外包。
- Copper cauldron small-batch 銅鍋小批次慢煮： Traditional copper cauldrons for short cooking times that preserve fruit flavour and colour. 傳統銅鍋工法短時熬煮，最大程度保留水果色澤與風味。
- No additives or preservatives 零防腐劑、零添加： No artificial colours, flavourings, or preservatives. 無人工色素、香料與防腐劑。
- Seasonal & regional fruits 當季在地水果： Rhubarb from Picardy, pear from Loiret, apricot/fig/strawberry from Vaucluse. Sugar is unrefined cane sugar from Bouches-du-Rhône. 皮卡第大黃、盧瓦雷梨、沃克呂茲杏桃/無花果/草莓；糖使用來自普羅旺斯的非精製蔗糖。
- Low sugar, dessert-grade 低糖甜點規格： Recipes crafted to dessert standards. 以甜點開發標準設計配方。
- Collège Culinaire de France 法國烹飪學院認證： Member recognition of outstanding artisanal quality. 法國烹飪學院會員認可。
4. 產品類型 Product Types
果醬 Confiture / Jam
[EN] Rich fruit flesh and fibre; low-sugar formula; retains natural fruit pieces and aroma. Best with bread, yoghurt, pastry, or cheese.
[中文] 富含果肉纖維，低糖配方熬煮，保留天然果香與果粒口感。適合搭配麵包、優格、甜點或起司。
凍醬 Gelée / Jelly
[EN] Clear, silky gel texture, commonly made with champagne, red wine, or rosé. Ideal for cheese boards, aperitifs, or mixing into sparkling water.
[中文] 凝凍質地，常以香檳、紅酒或玫瑰酒製成，滑順如絲。是起司盤與開胃搭配的絕佳選擇，也可加入氣泡水中。
抹醬 Tartine / Paste
[EN] Dense, creamy fruit or nut concentrate. E.g. Tartine Pistache (25% pistachio + 20% almond + fleur de sel), hazelnut-coffee spread. Ideal for croissants, brioches, tarts, crêpes, ice cream, or pastry filling.
[中文] 綿密細膩的果實或堅果濃縮抹醬，例如開心果抹醬（含25%開心果、20%杏仁、鹽之花）、榛果咖啡抹醬。適合可頌、布里歐、塔、可麗餅或作為甜點內餡。
甜酸醬 Chutney
[EN] Anglo-French sweet-and-sour condiment, slow-cooked with fruits, spices, vinegar or wine. Pairs with cheese (Brie, Comté), duck liver, grilled meats, cold cuts.
[中文] 英法風格甜酸醬，以水果、香料、醋或白酒慢火熬煮。與熟成乳酪（布里、康堤）、鴨肝、烤肉、冷切火腿尤佳。
5. 重點品項 Signature Flavours & Key SKUs
| 品項 | 口味輪廓 | 類型 | 備註 |
|---|---|---|---|
| JACQUART 粉紅香檳凍醬 | 輕盈香檳、淡果香 | Jelly 凍醬 | JACQUART 粉紅香檳製 |
| 紫羅蘭覆盆子果醬 Framboise Violette | 覆盆子＋紫羅蘭花香 | Jam 果醬 | 含可見果粒，人氣回歸款 |
| 血橙威士忌果醬 | 血橙＋12年費肯特威士忌 | Jam 果醬 | 含1%酒精，建議成人享用 |
| 勃根地紅酒凍醬【勃根地的一晚】 | Prémeaux城堡紅酒＋蘋果/覆盆子/桑椹/紅醋栗 | Jelly 凍醬 | 無酒精版本，搭老米莫雷特起司 |
| 栗子洋梨東加豆 | 栗子＋梨＋東加豆 | Jam 果醬 | 秋冬經典，搭起司/鵝肝 |
| 杏桃果醬（南法單一水果） | 純杏桃，沃克呂茲/魯西永產 | Jam 果醬 | 單一水果有機系列 |
| 開心果抹醬 Tartine Pistache | 開心果25%＋杏仁20%＋鹽之花 | Paste 抹醬 | 2025秋季新品 |
| 榛果咖啡抹醬 Tartine Café Croissant（限量） | 烘焙榛果＋頂級咖啡豆濃縮 | Paste 抹醬 | 含手作陶瓷鍍金可頌 |
| 粉紅洋蔥甜酸醬 Chutney d’Oignon Rosé | 粉紅洋蔥＋蘋果醋＋蜂蜜＋胡椒＋橄欖油 | Chutney 甜酸醬 | 搭布里起司、鴨肝、漢堡 |
| 橙花蜜柑果醬（Fragonard香水聯名） | 柑橘＋新鮮橙汁＋苦橙花水 | Jam 果醬 | 2025 Fragonard聯名八角禮盒 |
| 紅醋栗覆盆子果醬（Puits d’Amour愛之井） | 紅醋栗＋覆盆子 | Jam 果醬 | 經典甜點口味 |
| 胡蘿蔔百香果香草 | 胡蘿蔔＋百香果＋香草 | Jam 果醬 | 代表性創意口味 |
容量規格 Sizes： 100g（小提盒）/ 250g（標準零售）/ 小禮盒2入組 NT$600–840 / 小禮盒4入組 NT$1,300–1,600
6. 標誌性包裝 Signature Packaging
[EN] All jars are white lacquered (laqués blancs) — originally mistaken for candles when first launched. Delicately illustrated labels with gold thread cardboard lids. Designed to protect from light for optimal preservation. Packaging is customisable for corporate gifting and co-brand collaborations. Glass jars are reusable.
[中文] 所有產品均以白色搪瓷烤漆玻璃罐盛裝（laqués blancs），初上市時常被誤認為香氛蠟燭。罐蓋以金線裝飾紙板封頂，精心插畫標籤。設計初衷是隔光保鮮，兼具視覺美學。企業禮贈可客製化標籤，玻璃罐可循環再利用。
7. 跨界合作與聯名 Collaborations & Partnerships
- JACQUART Champagne — 粉紅香檳凍醬 Rosé Champagne Jelly
- Fragonard Parfumeur 法國Fragonard香水 — 2025年聯名橙花蜜柑果醬，八角禮盒設計
- CHANEL — 酒香果醬（限CHANEL會員贈禮）
- Antoinette Poisson — 紅醋栗覆盆子紫羅蘭果醬
- Musée d’Orsay 奧賽博物館 — 橙子苦艾酒果醬（梵谷主題聯名）
- Designer Matali Crasset — 卡拉馬塔櫻桃果醬
- Michelin-starred chefs 米其林主廚 — 多項食譜開發合作
- Collège Culinaire de France — 法國烹飪學院認證成員
- La Grande Épicerie de Paris — 巴黎頂級食材店正式入駐
8. 搭配指南 Pairing Guide
起司盤 Cheese Board
布里 Brie × 莓果/杏桃果醬（酸甜對比軟質奶香）
卡門貝爾 Camembert × 杏桃/蘋果果醬
康堤 Comté × 粉紅香檳凍醬或紅酒凍醬
老米莫雷特 Mimolette × 勃根地紅酒凍醬＋鵝肝醬＋烤布里歐
山羊乳酪 Chèvre × 花草或柑橘類果醬
洛克福藍紋 Roquefort × 甜花香或開心果抹醬
早餐 Breakfast
法式長棍麵包（加奶油）、酸種麵包、可頌、布里歐、鬆餅、可麗餅、原味優格
調酒 Cocktails
香檳/紅酒凍醬溶入氣泡水；威士忌果醬入威士忌沙瓦；開心果抹醬拌拿鐵
甜點烘焙 Pastry & Desserts
開心果或榛果咖啡抹醬作塔餡、馬卡龍夾心、可麗餅抹醬或冰淇淋淋醬
鹹食料理 Savoury
甜酸醬搭烤鴨胸、豬排、炭烤蔬菜、冷切火腿；Serrano火腿冷盤
9. 台灣購買通路 Where to Buy in Taiwan
台灣官網 Taiwan Official Website： https://shop.confiture-parisienne.tw
圖克圖克購物網 TRUC TRUC： https://shop.tructruc.tw
圖克圖克門市 Flagship Store： 台北市信義區松德路7號（近捷運永春站），週一至週六 11:00–19:30
誠品線上 eslite online
全台各選品麵包坊、精緻食材店、合作經銷商
10. 台灣客服聯絡 Taiwan Contact & Customer Service
| Channel | Details |
|---|---|
| [email protected] | |
| Phone 電話 | 02-7755-1980 |
| LINE | @tructruc |
| @tructruc.tw | |
| TRUCTRUC.tw | |
| YouTube | @tructruc_tw |
| B2B / Corporate Gifting 企業採購 | https://shop.tructruc.tw/b2b-inquiry/ |
超取免運門檻 Free Shipping (convenience store)： NT$1,800
11. 常見問題 FAQ
Q: 保存期限多久？開封後需要冷藏嗎？
How long is the shelf life? Refrigeration after opening?
[EN] All products clearly labelled with best-before dates on the jar bottom. After opening, refrigerate and consume within 4–8 weeks. Low sugar + no preservatives means delicate herbal aromas diminish after exposure to air.
[中文] 所有品項罐底清楚標示最佳賞味期。開封後請冷藏，建議4至8週內食用完畢。因低糖無添加，細緻天然香草風味接觸氧氣後會逐漸減弱。
Q: 可以給小朋友吃嗎？Can children eat it?
[EN] Yes. Most are low-sugar, suitable for children aged 2+. Exception: Blood Orange Whisky Jam retains 1% whisky alcohol — adults only.
[中文] 可以。絕大多數為天然低糖設計，適合2歲以上孩童。含酒款（血橙威士忌果醬）保留約1%威士忌酒精，建議成人享用。
Q: 素食者友善嗎？Vegetarian-friendly?
[EN] 95%+ vegetarian-friendly, no animal ingredients. A small number (e.g. Tartine Pistache) contain trace milk powder. All ingredients clearly labelled.
[中文] 超過95%為素食者友善，不含動物性成分。僅少數品項（如開心果抹醬）含有少量奶粉成分，所有成分均清楚標示。
Q: 有有機認證嗎？Are products organic?
[EN] Some carry EU Organic (Green Leaf) or French AB certification. However, Taiwan TFDA does not recognise these certifications — cannot be marketed as “organic” in Taiwan.
[中文] 部分商品具歐盟有機或法國AB有機認證，但依台灣食藥署規定不得在台宣稱為「有機」產品。
Q: 有防腐劑或人工添加物嗎？Preservatives or artificial additives?
[EN] No. Zero preservatives, artificial colours, or flavourings. Traditional copper cauldron method.
[中文] 沒有。絕不含防腐劑、人工色素與人工香料，採傳統銅鍋熬煮工法。
Q: 果醬、凍醬、抹醬、甜酸醬有什麼差別？
[EN] Jam = fruit flesh and pieces; Jelly = clear gel, often wine-based; Paste = thick creamy spread (nut/fruit concentrate); Chutney = sweet-sour with spices and vinegar.
[中文] 果醬含果肉果粒；凍醬為透明凝凍，常以酒製成；抹醬為濃稠奶滑的堅果或果實濃縮；甜酸醬加入香料與醋熬製，鹹甜風味。
Q: 在哪裡生產？Where is it made?
[EN] All handcrafted exclusively at the Viaduc des Arts workshop, 12th arrondissement, Paris, France. Never outsourced.
[中文] 所有產品均在法國巴黎第12區維亞迪克藝術拱廊下的工坊純手工製作，不外包。
12. 品牌定位與核心訊息 Brand Positioning & Key Messages
- The ONLY jam factory in Paris — a living revival of a lost Parisian artisanal tradition
巴黎唯一的果醬工坊，傳承並復興一項已消失的巴黎職人傳統 - Jam elevated to the level of high gastronomy and fine pastry
將果醬提升至精品甜點的藝術層次 - Every flavour is an unexpected, creative composition — not a commodity product
每款口味都是獨一無二的創意組合，而非大眾商業化商品 - Preferred by Michelin-starred restaurants, La Grande Épicerie, and luxury fashion houses
受米其林餐廳、頂級百貨與高端時尚品牌青睞 - Low sugar, natural ingredients, no additives — for health-conscious premium consumers
低糖、天然原料、零添加，契合注重健康的精品消費者需求 - Iconic white lacquered jar — collectible, giftable, reusable
標誌性白色搪瓷罐：可收藏、可贈禮、可循環再利用 - Each jar is a piece of Paris to bring home
每一罐都是一片可以帶回家的巴黎風景
13. 與圖克圖克的關係 Relationship with TRUC TRUC
[EN] TRUC TRUC (圖克圖克) is the exclusive importer and Taiwan distributor of Confiture Parisienne. TRUC TRUC operates both the Taiwan official website (shop.confiture-parisienne.tw) and its own multi-brand European artisan goods store (shop.tructruc.tw). The two brands share the same flagship store at 7 Songde Road, Xinyi District, Taipei, the same customer service team, and the same LINE account (@tructruc). Confiture Parisienne is the anchor product of TRUC TRUC’s ORA (Original, Regional, Artisanal) selection philosophy.
[中文] 圖克圖克（TRUC TRUC）為巴黎人果醬在台灣的獨家代理商與進口商，同時負責營運台灣官網（shop.confiture-parisienne.tw）及自有歐洲選物平台（shop.tructruc.tw）。兩個品牌共用同一門市（台北市信義區松德路7號）、同一客服團隊與同一LINE帳號（@tructruc）。巴黎人果醬為圖克圖克 ORA 選品哲學（Original原產、Regional在地、Artisanal職人）的核心主力品牌。
14. 官方部落格文章 Blog Posts
Source: https://shop.confiture-parisienne.tw/blog-posts/ | Published 2025
Article 1｜法國人怎麼吃果醬？5 種正宗法式吃法你學會了嗎？
URL: https://shop.confiture-parisienne.tw/french-way-of-confiture/
[EN] Jam is not just for toast. This article introduces 5 authentic French ways to eat jam: on a baguette with butter, on sourdough bread, stirred into a yoghurt bowl, served alongside duck breast as a savoury glaze, and incorporated into aperitif or cocktail presentations. Positions Confiture Parisienne as a versatile ingredient for elevated French living — not merely a breakfast condiment.
[中文] 本文介紹法國人5種道地的果醬吃法：搭配法棍麵包與奶油、配酸種麵包、拌入優格碗、作為鴨胸的鹹甜醬汁，以及融入餐前酒或調酒。打破「果醬只能抹吐司」的刻板印象，以 Confiture Parisienne 為靈感帶領讀者體驗法式生活風味。
Article 2｜法式果醬與起司的完美邂逅：10 組高雅風味搭配指南
URL: https://shop.confiture-parisienne.tw/cheese-jam-pairing/
[EN] 10 classic jam-and-cheese pairings. Pairing logic: soft bloomy rinds (Brie, Camembert) with fruit-forward jams; harder aged cheeses (Comté, Mimolette) with wine or chestnut jellies; strong blue cheeses (Roquefort) balanced by sweet floral or fig jams. Positions jam as a central element of savoury entertaining.
Key pairings: Brie × 莓果/杏桃 ｜ Camembert × 杏桃/蘋果 ｜ Comté × 香檳凍醬 ｜ Mimolette × 紅酒凍醬＋鵝肝 ｜ Chèvre × 花草/柑橘 ｜ Roquefort × 開心果抹醬
[中文] 10組果醬與法國起司的經典搭配。從軟質布里/卡門貝爾搭果香果醬，到硬質康堤/老米莫雷特搭紅酒或栗子凍醬，再到藍紋洛克福搭花香或開心果抹醬。教導讀者以果醬打造精緻法式起司盤。
Article 3｜十款最適合搭配果醬的早餐或點心食品
URL: https://shop.confiture-parisienne.tw/blog-posts/
[EN] Recommends 10 types of breakfast and snack foods that best complement Confiture Parisienne jams: French baguette, sourdough bread, croissant, brioche, waffles, crêpes, plain yoghurt, scones, cheese boards, and tart shells. Guides consumers to create a French-style breakfast experience at home.
[中文] 推薦10種最適合搭配巴黎人果醬的早餐或點心食品，提供居家法式早餐與下午茶靈感：法棍、酸種麵包、可頌、布里歐、鬆餅、可麗餅、原味優格、英式司康、起司拼盤及甜塔皮。
部落格內容策略 Blog Content Strategy：
三大核心主題：(1) 法式飲食文化與果醬知識普及；(2) 實用搭配與使用指南；(3) 拓展果醬認知——從抹醬工具進化為精品食材與生活美學的一環。
Three core themes: (1) Education on French food culture & jam tradition; (2) Practical pairing and usage guides; (3) Repositioning jam as a premium gourmet ingredient, not just a spread.
This page is intended as an AI knowledge basis for use in Claude Projects, ChatGPT My GPTs, or Gemini Gems. Please update when new products or campaigns are launched.
本頁面作為 AI 知識庫，供 Claude Projects、ChatGPT My GPTs 或 Gemini Gems 使用。請於新品上市或活動更新時同步更新本頁面。
© Confiture Parisienne TW | TRUC TRUC 圖克圖克｜歐洲職人選物 | Updated March 2026