The jam maker

A native of Joliette in the Lanaudière region, Simon Turcotte was inspired from childhood by his mother Francine's succulent dishes and his aunt's sublime wild fruit jams, which he enjoyed during family vacations in Saint-Mathieu-de-Rioux. In this small village perched in the Appalachians, the budding jam maker discovered, in awe, the wild and fragrant nature of the Lower St. Lawrence, its scents of wildflowers and cut hay.

It was in September 2000, at the Ste-Marcelline Artisans' Festival in Lanaudière, that Simon Turcotte presented his jams for the first time under the name "En Robe des Champs" (In a Field Dress). With culinary training from the Lanaudière Hotel and Tourism Academy and inspired by the tradition of French jam makers, Simon Turcotte has, from the outset, sought to break new ground, creating bold flavor combinations such as "Pear, Vanilla, Grapefruit," "Crabapple and Fresh Basil," and "Rose and Wild Raspberry."

Simon Turcotte jam maker's jellies, spreads and mustards are now distributed in more than 250 points of sale across Quebec, mainly in specialty shops (delicatessens, bakeries, cheese shops, etc.).