Alain Milliat, once a fruit farmer, revolutionized the juice industry by introducing "fine juice" - a concept that elevates juice from a mere drink to a sensory delight, akin to savoring the ideal fruit. This innovative approach has led to his reputation as the "fruit sommelier." 
 
Alain Milliat sources personally as much as possible from producers that practice sustainable or zero-waste agriculture.
 
Regular jams must contain at least 35% of fruit, extra jams 45%. The fruit content of this one is 63%.
 
Since its inception in 1997, his boutique venture has garnered recognition from over half of the Michelin-starred chefs in Paris and has made its mark in elite restaurant across over 50 countries.