Extra Jams

Alain Milliat is known as the "fruit sommelier". He sources personally as much as possible from producers that practice sustainable, organic, or zero-waste agriculture.

Since its inception in 1997, his boutique venture has garnered recognition from over half of the Michelin-starred chefs in Paris and has made its mark in elite restaurant across over 50 countries.

Regular jams must contain at least 35% of fruit, extra jams 45%. The fruit content of these extra jams is 63%.