The traditional organic compotes of the Counts of Provence are cooked in Provence with traditional ancestral know-how, including fruit grown in France.
Their know-how, over 30 years old, has enabled them to develop tasty recipes rich in flavor, delicately sweetened with cane sugar.
They opted for cooking in a cauldron, a traditional method used by our grandmothers because the width of the cauldron allows good heat distribution, even cooking and avoids overcooking.
The taste is therefore heightened!
It also preserves the environment because the temperature rise is faster, which saves energy.
Their raw materials come from organic farming.