{"id":13685,"date":"2025-07-21T11:55:47","date_gmt":"2025-07-21T09:55:47","guid":{"rendered":"https:\/\/www.praloup.com\/the-gaillardises-of-the-ubaye\/"},"modified":"2026-06-29T10:17:09","modified_gmt":"2026-06-29T08:17:09","slug":"the-gaillardises-of-the-ubaye","status":"publish","type":"page","link":"https:\/\/www.praloup.com\/en\/praloupes-know-how\/the-gaillardises-of-the-ubaye\/","title":{"rendered":"The Gaillardises of the Ubaye"},"content":{"rendered":"\n
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The Gaillardises of the Ubaye<\/h1><\/div><\/div><\/div>
Home<\/a><\/span> Praloupe’s know-how<\/a><\/span> The Gaillardises of the Ubaye<\/span><\/span><\/div><\/div>\n\n
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Thomas Bruno<\/div><\/div>

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A jam maker like no other<\/strong><\/h2><\/div>\n\n\n\n

Since 2014, B\u00e9atrice has been concocting high-end artisanal jams by hand, in a copper cauldron, according to a rare know-how.Its ingredients? Fresh, local, seasonal fruit, picked when ripe. No industrial purees, but real, raw, tasteful! <\/p>\n\n\n\n

“They are fruit of trees,” says B\u00e9atrice.A jam that respects nature is also the spirit of Ubaye.<\/p>\n<\/div><\/div>\n<\/div>\n\n

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When jam becomes an art… in the middle of the mountains There are places where we slow down, where every gesture counts, and where the scents awaken the memory.
At an altitude of 1,800 metres, in the hamlet of Bayasse, in the heart of the wild Ubaye, Les Gaillardises de l’Ubaye is much more than just a farm: it is the confectionery workshop of B\u00e9atrice Bellon, world jam champion in 2021<\/p><\/div>\n<\/div><\/div>\n\n

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A high mountain<\/strong> alchemy<\/h2><\/div>\n\n\n\n

The jams of the Gaillardises are original, daring, full of character:<\/p>\n\n\n\n