The tradition of our delicious homemade jams dates back to the origins of Hotel Diderot : its first owner, Madame Lainel, cooked traditional jams using the fruits of her garden. She created the peach-angelica jam.

When she took over the hotel, Madame Kazamias, the second owner, developed the jam workshop, bringing original touches such as aromatic pelargonium. Having lived in Africa, she introduced bananas into the repertoire. Originally from Cyprus, Monsieur Kazamias suggested rose water, orange blossom, bergamot and anise.

Subsequently, Laurent Dutheil, the third jam maker of the Diderot, introduced many new varieties to the repertoire, which today includes more than fifty flavors.

Raised in Florida, Jamie Schler took over the tradition in February 2015, just as seasonal citrus fruits were arriving on the market from her home state. She has since expanded the range of jams by bringing her baking experience to the table.

You will find a wide selection of our homemade jams on the breakfast table every morning.
A selection of jars to take away or to gift is also on sale at the reception.