"The idea first appeared in my mind 4 years ago, but it wasn’t until the pandemic situation and the closure of the restaurant that I found the time and space to implement it. In our restaurant we make everything by hand, we cook from the most selected ingredients, we constantly come up with new recipes and tastes. A luxurious collection of jams goes hand in hand with this tradition and our approach. Although I had been playing with this idea for a long time, I was guided to it by a fruit grower, whom I went to see because I wanted to prepare new recipes for summer syrups and drinks. So I visited an orchard and the fruit grower asked me if I wanted to take more fruits. I agreed and at home I started cooking my first plum jam. "