I like noticing that some fruits picked up at the same orchard represent at their own some real desserts. While sometimes they have defaults in aspect, non standard sizes, they contain the essential, powerful aromas and a pulpy texture.
I wanted to make you discover this pleasure all along the year by transforming these fruits in juices and nectars.
Moreover, in the 90's, I notice that the notion of soil does not really exist in the industrial offer. And I identify in gastronomic restaurant a major incoherence: some recipes realized with fresh products selected with a certain rigor, a particular attention for the wine menu but no such qualitative offer for fruit juices and nectars.
I select 6 references and send them to 60 wine stewards from "Relais and Châteaux".
No need to convince them, they adhere to the principle, the adventure begins.
Besides the 50 references offered so far, I still do, with pleasure, beautiful discoveries.
This producer of Morello cherries from Provence agrees to age its fruits on tree in order to get a better balance of sugar/acid.
This producer of Vineyard Peach ungrafted and non-irrigated whom, despite an erratic rainfall, has reduced the number of fruits per tree and has delivered me an exceptional harvest with a great density in pulp and an aromatic concentration.

"SINCERITY, PLEASURE
AND PERFORMANCE REPRESENT
OUR VALUES"

My experience of 15 years as a fruit producer in the Coteaux Lyonnais allowed me to gain an expertise on the raw material and to understand the technical development of the fruit production.
I am constantly looking for new fruits, ancient replanted varieties, or performing unusual producers.
I then identify a fruit and a variety, according to criteria based on textures and aromas that correspond to 1 region or 1 producer.
I collaborate with different fruit farms in various regions from France and abroad.
In order to limit the natural oxidation on the fresh fruits, we transform them rapidly after each harvest. So we have only one period of transformation per type (July for apricot, September for vineyard peach, November for Coxís apple etc...)
It is however necessary to freeze some fresh fruits such as strawberry, raspberry and blackcurrant in order to guarantee a gustative quality and a great aromatic freshness during the whole year.
All the batches are subject to a tasting before being sold.
I am happy when you notice an aromatic difference between a cultivated vineyard peach and a wild vineyard peach.

All of our products are pasteurised, their shelf life is from 24 to 36 months.
Once opened, keep refrigerate 3 days without that their gustative qualities are altered.
FRUIT JUICES These juices are pure. They do not contain any additives, no preservatives. This process suits to juicy fruits such as apples, grapes, tomatoes or certain roots such as carrots.
FRUIT NECTARS The nectars are elaborated from fresh pulp that we dilute from water.
The minimum percentage of pulp is imposed by legislation. In order to ensure stability, we add sugar, citric and ascorbic acid. The citric acid is preferred to the lemon juice as this latter brings an aromatic modification. We choose this method for fruits which flesh is very pulpy such as apricots, peaches or red fruits.
JAM The legislation defines a minimum proportion of 35 % of fruits (and 55% of total sugar) to get the appellation "jam".
We offer jam with around 63% of fruits at full maturity which limits the adding of sugar.
In order to avoid the breakdown of fruit and caramelization of sugar, our cookers are around 50 kg and we watch very closely the cooking.