Jam maker
Catherine Manoël, a master confectioner, found an unexpected outlet with a private jet airline, seduced by her production adapted to a demanding public. Since then, her reputation has spread around the world, and her little jars with their luxurious contours have won the loyalty of an international clientele. Its title validates the high quality of its production of almost 500 fragrances. The products, cooked in cauldrons, are magnificent: lychees, rose petals, chocolate in jelly, fine champagne in jelly, rhubarb-candy bean or raspberry-Espelette pepper reveal a boundless imagination for unrestrained connoisseurs.
