Confitures BRUNETON

Bruneton Meilleur Confiturier de France

Trade Shows and Trip

First participation in a French Fair in Japan

March 2015

Participation in the French Fair which took place in the Hankyu shop, Osaka, Japan. Philippe Bruneton did a demonstration on how to make banana jam and also sold his products.

110th anniversary of "Grange Enseigne"
6 November 2014

Partnership with Grange Enseigne in boulevard Haussmann, a famous Parisian brand name which celebrated its 110th anniversary.
Bruneton made a special jam for the occasion: “Pears with chocolate and orange”.


Participation in the first Biennial Handicraft Trade Show in Lyon
November 2014


Television documentary on Channel France 3
June 2014

Philippe Bruneton was introduced in the TV programme called “Météo à la carte” by Laurent Romejko on the Channel France 3. He presented his recipe for making  “Cherry jam with perfumed geraniums”.

Trip to Japan
March 2014

Trip to Japan in order to prepare Bruneton's participation in the French Fair organised by the Hankyu shop in March 2015. Met Ryosuke OKANE, it was the beginning of a close working relationship.

Collaboration with South Korea
June 2013

First shipment to South Korea using the brand name PARIS SUPER.

Collaboration with "Maison de la Datte"
February 2011

Collaboration with “Maison de la Datte” in Paris (a place where luxury products made from dates are produced and sold). We have created a special date cream which is a unique product on the market. The product was launched in September 2011 with great success.

TV documentary on the Channel M6

June 2009

Took part in the TV programme called “100%MAG” on the Channel M6.

January 2005

Participated in SIRHA, an International Trade Show for Hotels, Restaurants and Agribusiness.

Salon du Goût & de la Gastromie
December 2002

Participated in the first Gastronomy Fair in Chavanay.
Met Patrick Henriroux, the chef from the “Pyramide” Restaurant & Hotel in Vienne, Isère.

Collaboration with Gilles Eteocle
March 2002

We met Gilles Eteocle who works at the Hotel & Restaurant La Poularde, which has a Michelin star.
The Bruneton jams are used to make their elaborate and prestigious desserts. They are also served at the breakfast table in the hotel and are sold in their boutique.

Biennale de l'Artisanat 2014 - Citée internationale - Lyon - Bruneton