The cooking known as "à la Royale".

Cooking "à la Royale" is an ancient technique of cooking jams using only copper cauldrons.

Little used nowadays, we have chosen this method of cooking because it allows us to maintain the taste to perfection and to make real jams that are inimitable in terms of taste quality.

With this technique, through multiple filtrations, we can achieve absolute transparency, as for our "Tutti frutti" jam where the fruits are in suspension as well as for the "Champagne jelly with truffles and gold".