Our company has created a profond bond to the tradition of the mouth craft quality and created ranges of jams, wine confits and chutneys more and more elaborated for hoteliers and restaurant owners. We are at your disposal to offer you high quality products answering your needs. We can respond quickly to your requests to make fresh seasonal fruit jams according to your specifications and exclusively for your establishment.
Our skills and creativity are our main assets to meet your expectations in a very reactive way. The guarantee of delivery times and the practical packaging of our jams will help you to optimally manage your stocks.
We work with regional producers to select fresh fruits and vegetables at the optimum maturity stage and then sublimate them into jams. Our traditionnal recipes or our new creations respect the origin and the typicity of the products. Our fruits and vegetables are selected by hand, cut with a knife to preserve their textures and tastes, cooking is done in the cauldron at high heat, at precise temperature at the Royale and it requires constant attention.
Restaurant owners such as Gérard Baud, restaurateur and columnist on TF1 who decided to accompany his famous recipe of "Tajine of camembert with gingerbread" with fresh mint peach jam, chef Franck Salein, chef from the sources of Caudalie who produced "a chocolate feuilletine, Graves wine sorbet and caramelized grape jam", chef Michel Portos, best chef in France and chef Philippe Etchebest have trusted us and created exceptional recipes.
Our quality goal is to find the perfect balance in manufacturing between fruit and sugar, making jams where the mouthfeel is to eat the fresh fruit.