Giving jam a major - and noble - role in the pleasure of food and no longer just the companion of the morning toast, such is the fixed idea of two Parisian taste enthusiasts,
Laura and Nadège. One from the restaurant business, the other from communications specializing in organic products, they both cast off to embark on a new mission: to make people taste what has never been tasted. With talent, with audacity, with panache, with stubbornness. And since we are Parisians, with style. "There is jam that is spread and there is jam that is eaten with a teaspoon." Saint Laurent could not have said it better.
Giving jam a major - and noble - role in the pleasure of food and no longer just the companion of the morning toast, such is the fixed idea of two Parisian taste enthusiasts, Laura and Nadège. One from the restaurant business, the other from communications specializing in organic products, they both cast off to embark on a new mission: to make people taste what has never been tasted. With talent, with audacity, with panache, with stubbornness. And since we are Parisians, with style. "There is jam that is spread and there is jam that is eaten with a teaspoon." Saint Laurent could not have said it better.