Limited edition, Parisian Jam x Fabien Vallos. In spring 2026, the Viaduc des Arts workshop partners with Fabien Vallos. Theorist, translator, art and gastronomy historian, he has been designing banquets like works of art for fifteen years. The occasion for this collaboration is a residency at the Museum of Decorative Arts, where he investigates how taste was shaped in the eighteenth century. In 1838, in his Treatise on Modern Stimulants, Balzac attempts to define modernity through five substances that changed our relationship to time, the world, and pleasure: sugar, alcohol, coffee, tea, tobacco. From this reading, a jam was born. Fabien Vallos composed it as one defends a thesis, through accumulation and boldness, then named it L'Excitante. It is red because May and June are red. At the start, the seasonal fruits: strawberry, raspberry, cherry, currant. Then three vegetables masquerading as fruits: tomato, bell pepper, beetroot. On this purple base, a cohort of spices long considered stimulants, brought back from the route of taste, join in: saffron, rose water, black lemon, Aleppo pepper and Urfa pepper, smoked paprika, ginger, pepper. The tart barberry, pomegranate molasses, and pekmez extend the flavor in the mouth, while vanilla tempers this lively mix. The result resembles no other jam, and that is precisely the point. Let’s be clear: this is the most expensive jam we have ever made, perhaps the most expensive in the world. Twenty-one ingredients, saffron and rose water on the same level as strawberry, a copper cauldron, and very small quantities. Such a recipe is not made every day. You read it, you taste it, you come back to it. Reserving L'Excitante for breakfast alone would be a crime against gourmandise. A spoonful on aged Comté cheese, alongside roasted poultry, with a leg of lamb or duck breast, and the jam leaves the toast for the table. It knows no schedule. It never claimed to. 250 g jar. Limited seasonal edition June 2026. Also available in a 100 g jar here. Recipe by Fabien Vallos, as part of his residency at the Museum of Decorative Arts.
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“The jams are delicious and addictive. In addition, the jars and packaging are remarkably well chosen. It’s a pleasure to give them as gifts.”
“An incredible brand. Delicious and refined products. Sublime packaging. Jam reinvented.”
"Seriously the most delicious jam. Made in France with ingredients you can trust. I’ll never go back to store bought. I’ve gift these for two Christmas’s. Definitely worth the money and plus the empty jars are great decorations !"
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