Master words: passion generosity, creativity
When I create my jams, I feel like a painter
and put in my basin the ingredients of an alchemy.
My goal: to feast the taste buds, to disconnect computers from childhood
(often associated with blackcurrant, raspberry and apricot)
and offer a journey of unique and personal tastes and flavors.
Les Gaillardises de l'Ubaye, a company on a human scale, family and local.
My jams and candied flowers are made by me in my farm
at 1800m altitude, in the Mercantour Park,
at the foot of the Col de la Cayolle,
in the Alpes de Haute Provence, in Bayasse (04)
To obtain a jam of quality, the selection of the fruits is
paramount. It must be rigorous and privilege the fruits to
healthy appearance and perfect maturity. Relying on a network
from local suppliers, regional fruit supply
is done live, or by our production in small red fruits
(raspberries, blackcurrants, currants).
Wildflowers are picked up in spring (that of the high
mountain) in May and June around my house.
The plants we pick are mostly from the
picking in the natural environment. It's the strong link to nature and more
specifically to the plant world, which drives our desire to make
picking wild plants (not wild picking
of plants ...). The génépi is cultivated with respect for nature.
Weeding is manual at 1800m altitude. On the site,
we systematically take care to leave about a third of the
existing population to promote renewal and reproduction
in situ. If necessary, we will only return to this site
two or three years later.
The fruits are worked manually and in small quantities to preserve
all their aromas. Before cooking, they are macerated with the sugar in
Stainless steel bowls at least for 12 hours.
The cooking is done in the old fashioned way, in copper cauldrons
with a capacity of 5 L and controlled thanks to the measurements
the temperature of the thermometer and checking the sugar level with
refractometer. The sugar level must be between 63 and 65% so that the
product is well preserved (we do not add any preservatives).
2014: after saying "goodbye" to my job as an educator
and after having other professional lives
(bank, real estate, wealth management,) I decided
to be my own employer. Passionate about jams
since always, Epicurean, loving the challenges I launch.
2015: first summer season positive feedback from customers.
Website creation with great collaboration
of my son Christophe.
Setting up the Facebook page
2016: Define the definitive logo and labels
(INCO standards) and the commercial strategy with
my second son Lionel
2017: Finalist Talents Gourmands PACA in
the category Craftsmen
11th at the world championship of jams
@confituriades de Beaupuy with
Cherries with elderberry flowers
16th at the world championship of the best
jam @ order of the master confituriers
2017: Marked "Spirit National Park" by the Mercantour Park
for candied flowers and Wild Eglantine
Following the "Talents Gourmands"
The chef Frédéric Payan (Haute Provence Gourmande)
created two dishes with my products:
Goat's dome in the heart of
"pepper confit pepper Espelette"
and roasted figs with hibiscus confit.
2018: One of the 250 best craftsmen in France
for the Bottin Gourmand.
Along the markets, beautiful meetings
helped to give Gaillardises de l'Ubaye
a true brand image,
The small confiturerie is solicited by the media
Dauphine, Provence, Le Bottin Gourmand magazine
and Detours in France referenced me
in their articles in 2016 and 2017.
2016, a commercial approach with
gites and tables d'hôte of his region
for breakfast jams.
Many shops in the 04 05 and 06
distribute my jams.
Our premises are in Bayasse at the foot of the col de la Cayolle I receive you from May to November in my farm
You will find on the Barcelonnette market on Wednesday and Saturday morning
Monday morning of the summer on the place of the town hall in Barcelonnette with the producers of the Valley of the Ubaye
With the Chamber of Crafts of 04 on some Flavors Markets in the department
In designer markets in the 06
Slow food in Gap ....