It is as a neighbor and friend that Julien Allano, Michelin star chef at the restaurant "Le Clair de la Plume" in Grignan, often comes to the Manufacture - which he is the godfather - to cook with Marina Alibert and his teams. In fact, the chef shares with Aix&terra the same passion for the fruits and vegetables of Provence, the local agricultural products from which they draw their inspiration. Today, the Manufacture and Julien Allano anchor their collaboration with the creation of a range Sauces & Condiments called "Julien Allano by aix & terra". This specific collection, personalized by a black label, brings together recipes signed by the star chef, developed and manufactured by the Manufacture. The filling Ketchup Carrot is distinguished by its smoky taste and creamy texture! Fan of ketchup, Julien Allano wanted to create a natural product while retaining the ingredients of the original recipe with tomato, sugar, vinegar and pepper. For his ketchup Made in Drôme, he chooses to combine tomato with carrot, both grown in Provence. The tangy flavor of the carrot reduces the addition of sugar while vinegar and chilli subtly enhance its taste.

How to use it ?

To taste as a condiment with meat, poultry or fish or generously with potatoes. He accompanies a piece of grilled beef, fries or vegetables. It is eaten in sauce dip with crudités as an aperitif. It can also garnish the bread of a hamburger and all the sandwiches.

More informations


Made in Provence – hand-made products

Major ingredients

Carrots (77%), tomato ketchup (23%)


Data sheet

Carrots (77%), tomato ketchup (23%) (tomatoes, vinegar (sulfite), sugar, salt, spices and herbs extracts (celery), spices), smoke powder, salt
Allergenic Ingredients
sulfite, celery
Keep in the fridge after opening