Outstanding fruit varieties, thoroughly transformed at accurate ripening.

Alain Milliat realized that the characteristics of a variety, the production area, the rain, the tree cut, the level of a ripening and the balance between sugar and acidity would highly influence the aromatic profile of the final juice. This starting point has transformed into his philosophy, which has led him to faithfully engineer every single characteristic of the fruit: aroma, texture and flavour.

Produced in Brittany from rested cream, this product has a velvety texture.

Cream collected from herds that pasture in Britain; the cream, before processing, rests a few hours in order to enrich its bacterial flora to obtain a free-ferments butter.

Yellow in colour due to the lush pastures of Brittany; the velvety texture is obtained thanks to a double passage in churn, in the meantime butter rests for a couple of hours. 

Soft and elegant to the palate, with good oily feeling without being greasy at all; it gives a perfect balance between sweetness and saltiness.