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Gault&Millau's review
Jam maker
In Limoges, it's not just the porcelain that's worth a detour, but also the preparations of Philippe Bruneton, France's best jam-maker. A high concentration of fruit and a low sugar content mean they can't be called jams. Nevertheless, these fruit spreads, or "fruit preparations cooked in copper basins" as he calls them, are rich in aromas. The mix of flavors is sometimes daring, but always successful (apricots with lavender, cherries with geranium, mango-passion and white chocolate, apple-viognier and acacia flowers... are available on site or online.
