The tradition of our delicious homemade jams dates back to the origins of the Hôtel Diderot: its first owner, Madame Lainel, made traditional jams using fruit from her garden. She is the creator of the peach and angelica jam.

Upon taking over the hotel, Madame Kazamias, the second owner, expanded the jam workshop, adding original touches such as aromatic pelargonium. Having lived in Africa, she introduced bananas to the repertoire. Originally from Cyprus, Monsieur Kazamias suggested rose water, orange blossom, bergamot, and anise.

Later, Laurent Dutheil, the Diderot’s third jam maker, introduced many new varieties to the repertoire, which now includes over fifty flavors.

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

Every morning, you’ll find a wide selection of our homemade jams on the breakfast table.

A selection of jars to take away or give as gifts is also available at reception.