Even if you wouldn't immediately suspect it: the production of really good jams has something in common with alchemy and requires a special dedication. The most important thing is the ratio of fruit and sugar, in which the sugar should play a subordinate role. Bernard Berilley, who makes excellent jams in the small town of Trinquelin in Burgundy, knows this too!

On her journey through France, Anaïs stops at various of our suppliers. This time she is visiting the Huilerie Leblanc in the Massif Central, from where we source various oils and mustards.