L'aventure 4 saisons began in 1988 in the heart of the Monts d'Arrée with a simple idea: to give a second life to unsold fruits by transforming them into jams.
For almost 4 decades, we have perpetuated this traditional know-how with the same passion and the same high standards.
Authentic and quality products thanks to carefully selected fruits and slow cooking in copper cauldrons.
A locally flavored rhubarb jam, rich in fruit and deliciousness. Prepared from rhubarb grown in Finistère, in Plounévez-Lochrist, on Benoît Quiviger's family farm, specializing in the cultivation of heirloom vegetables, squashes, and rhubarb since 2010. A slightly tart taste and a creamy texture, to enjoy at breakfast, on crepes, or as a topping for desserts and yogurts.
I discovered this jam during my trip to Brittany. What can I say? Excellent! You can taste the fruit, and it's not as sweet as other jams. Fragrant, you want to have more, again and again.
— Anca B
Everything is excellent, We order online and it's all very easy. It's impossible to go back to other jams once you've tasted these 😅
— Camille Borné
I always choose the raspberry jam made in a copper pot; it's a real treat for the taste buds! I highly recommend the brand.
— Agnès Bourlier
Our News
Recipes, Behind the Scenes, and Seasonal Flavors
Gourmet tips, producer profiles, and workshop secrets: everything you need to extend the pleasure beyond the jar.
Sur une tartine au petit-déjeuner, dans un gâteau maison ou pour accompagner des crêpes, les préparations fruitées font partie de nos petits plaisirs gourmands. Mais connaissez-vous vraiment la différence entre une confiture, une gelée et une marmelade ?
Le samedi 24 octobre, de 10h à 19h, la boutique des 4 Saisons vous invite à fêter l'automne : concours de cuisine, ateliers, tombola et jeu. Le tout dans un barnum chauffé, en entrée libre et gratuite.
Responsible sourcing, local supply chain, and national recognition: the story of our Brittany Blueberry Jam, from our meeting with Christian Bernard to the France 2 1 p.m. news.
