This jam combines the flavours of strawberries, raspberries, blackcurrants and bay leaves. Made using fruit from our gardens or local producers, as well as a touch of love, its balanced taste will win you over.
A spoonful of this jam will enhance your Grand Veneur sauce and win your guests over. Ideal for cooking meats such as venison, duck breast and pheasant.
An artisan product made by Michelin-star chef Renaud Darmanin at the Auberge de la Tour.
This red fruit and bay leaf jam is made using fresh, seasonal fruit.
Available in 250 g and 450 g pots.
- Marcolès - Cantal
- Renaud Darmanin
- Deadline for optimal use
- 6 months (15 days AO)