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He and others in the area say they’ve long seen it as a symbol of the close ties between Washington and Madrid
Spain is the world’s largest producer of the olives—used mainly as a topping for pizzas and salads—exporting €370 million ($413 million) worth in 2017
we would be allies for everything,” says García
who’s been forced to let some of his workers go to compensate for lost sales
making them one of the “world’s best extra virgin olive oils.” The family-owned business credits the exceptional terroir of Les Mées
and their sustainable farming practices for their success
as they prepare to celebrate their fiftieth anniversary in 2014
Last April at the New York International Olive Oil Competition the big winners were Italy and Spain
The Arizzi family in the little village of Les Mées in Provence earned a highly-coveted gold medal and was thus named one of the “world’s best extra virgin olive oils.” Jean-Charles Arizzi and his mother Jeanne from Arizzi Mill (Moulin Arizzi) were delighted and honored with the results
“Our oil competed among the best extra virgin olive oils from all over the world
scrutinized and judged by an international panel of experts,” Mr
“Ours was the first French olive oil to receive a gold medal in the robust category.”
Les Mées is situated in the Haute Provence known principally for Aglandau
Picholine and Bouteillan varieties of olives
The Arizzi Mill today boasts 28 hectares and 8,000 olive trees
it was more or less in ruins with only two hectares of olive trees
No one was investing in olives because of the disastrous frosts which hit this region of Provence four years before
and it made little sense to invest in olives
Waiting five to seven years for the olives to produce oil did not seem to be a good idea at the time
recognized the exceptional terroir of the region and convinced his wife to invest in an olive orchard
He had a plan to bring over an olive cultivar from his homeland in Italy and to cultivate on his new orchard
together with the local varieties Aglandau and Picholine
“My father’s idea to blend the local varieties with Frantoio from Tuscany was a brilliant one
Frantoio gives a unique intense green color to our extra virgin,” said Mr
Today he runs the family business producing its signature olive oil renowned for its specific tasting notes of artichoke
Arizzi credits the good quality of the soil
an altitude of 450 metres and the exceptional micro climate of les Mées
the Arizzi’s have bright sun and rocky soil
and they believe that harvesting by hand assures optimum quality
He added: “what makes us different is our technique
the subtle blend of the two local varieties
as well as a third variety of Italian origin
We are the only growers in the region cultivating this olive variety
making sure the trees are watered regularly
and we harvest only when the olives are very black
Fortuné Arizzi started off using the traditional method of extracting oil
he converted to the more modern and efficient centrifugal process
Arizzi finished harvesting this year’s crop in early December
Due of the drop in temperatures between day and night which hit most of Provence this year during the flowering period
yields will be less than in previous years
“Quantities might be down, but the quality at Moulin Arizzi will always be exceptional,” he enthused
High quality extra virgin olive oil starts in the orchard
and preserving the environment today is a collective responsibility
The Arizzi’s recognize the importance of a holistic approach to olive farming
“We have been respecting sustainable farming for 20 years now,” Mr
The Arizzi mill also makes an extra virgin olive oil with black truffle aroma now selling in several boutiques in France, including the prestigious Maison de la Truffle in Paris
It has been a good year for the family-owned business
They not only triumphed at the world’s most important olive oil competition
gaining recognition for their superior blend
the renowned American gourmet retailer has sold out their first order from the Arizzis
some 10,000 visitors wandered through the estate this year
Arizzi has supervised a video for guests of the Moulin — a short film which informs and educates olive oil novices on olive oil culture
2014 will be an important year for the family
Moulin Arizzi will be celebrating their fiftieth anniversary — fifty years since the inspired Fortuné made the decision to turn to olive farming
At Arizzi Mill they will maintain their tradition
continuing to inspire by sharing their olive oil culture
know-how and love for healthy extra virgin olive oil
More articles on: extra virgin olive oil, France, NYIOOC World
Greek Producers Celebrate Successful Finish to Historically Low Harvest
Farmers and millers in Greece earned 56 awards at the 2024 NYIOOC World Olive Oil Competition after the worst harvest in a decade
France's Harvest Exceeds Expectations Despite Production Dip
French olive oil production is expected to reach between 5,000 and 5,200 metric tons in the 2024/25 crop year
about seven percent above the five-year average
After Devastating Year, Brazilian Producers Defy Odds
Torrential rainfall during the spring followed by unprecedented autumnal flooding caused more than $3 billion in damage in Rio Grande do Sul
Sustainability, Biodiversity Good for Business, This Campania Farmer Believes
Case d'Alto produces organic extra virgin olive oils in Irpinia from autochthonous varieties
Owner Claudio De Luca says focusing on sustainability improves quality
Celebrated Sicilian Farmer Preserves Traditional Landscapes, Cultivars
The producers behind Agrestis have won five World Competition Gold Awards for the endemic Tonda Iblea monovarietal cultivated in Sicily’s southern mountains
Small Croatian Town Already Boasts Four 2025 NYIOOC Winners
the municipality of Pakoštane is already home to four of the best extra virgin olive oils in the world
South African Brands Shine Again at World Competition
Despite the erratic weather and frequent power outages during harvest
producers from South Africa combined to win twelve of the industry's most prestigious quality awards
Tunisian Quality on The World Stage
Tunisian extra virgin olive oil brands earned 26 awards at the 2024 NYIOOC World Olive Oil Competition, capping off a successful harvest in the country.
2014David JapyAn incredibly simple cocktail that
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Tandoori Octopus
Asparagus with Mussel Beurre Blanc
Cod with Potatoes and Preserved Lemon Relish
Strawberry-Elderflower Cake
and fair pricing in a country that has rigorous codes about what restaurants should be
it’s no wonder L’Express declared the latest crop of arrivals on the Paris food scene “Génération Inaki.”
what would the guy who has flipped the script on French restaurants cook at home
as evidenced by this laid-back springtime lunch: French-ish/Basque-ish/comfort-ish food
Aizpitarte sets out what he deems the best cured duck breast in France alongside a dish of Sicilian olives
When asked about the three-ingredient tapas
and super guindilla peppers.” (Those anchovies
then hand-filleted and cured for months.) “This is the perfect way to begin the apéro,” he declares
“I’m going to start doing it at Le Chateaubriand.”
The first pot of dry aromatics that Aizpitarte puts on the induction cooktop burns; he’s used to gas. (Also missing in the tiny kitchen: an oven. “I dream of roasting chickens on Sunday,” he says with a sigh.) Eventually, a new batch of the lemongrass-infused milk is ready for fillets of desalinated salt cod
which poach just until they begin to flake
They’ll be served over crushed potatoes with a spicy-tart vinaigrette of pimentón oil and preserved lemon spooned on top
While ’80s synth-pop heroes Les Rita Mitsouko play on the turntable
guests like cookbook author and consultant Frédérick Grasser Hermé alternate between taking in the view and snooping around
Among the curiosities: a photograph of hot dogs on a radiator that Aizpitarte bought for his 40th birthday
ten bags of Rancho Gordo beans he picked up on a trip to Mexico
and an old Polaroid of him with Grasser Hermé’s ex
Grasser Hermé turns the conversation to the state of cooking in Paris and how it reflects Aizpitarte’s newfound maturity
we’re rediscovering the real values of cooking.” And of comfort
INAKI'S TAPAS PANTRYAizpitarte proves that the hors d’oeuvres don’t have to be complicated to be great
1. ANCHOVIES: “All the Spanish chefs use these,” Aizpitarte says of Don Bocarte’s wild-caught, hand-prepared fish. Don Bocarte anchovies, $11 for 48 grams (approximately 7 fish); despanabrandfoods.com
4. TANDOORI POWDER: Octopus readily takes to this floral, spicy blend. When it’s one of just four ingredients, make sure it’s the best quality. Tandoori curry powder, $4 for 2 oz.; worldspice.com
6. BYRRH: This bittersweet wine-based aperitif (pronounced “beer”) was reintroduced to the U.S. in 2012. Sip the herbal blend on ice. Byrrh Grand Quinquina, $18 for 750 ml; astorwines.com
By The Editors
Fine extra-virgin olive oils exhibit a seemingly infinite range of aromas
Here is a highly selective list of oils from around the world—drawn from a tasting of more than a hundred bottles—that we think represents this range beautifully
1. The French region of Provence is known for its delicate olive oils, such as the sweet, golden oil from Moulin Jean Marie Cornille ($28)
2. Greek oils tend to lie at the more muscular end of the flavor spectrum. We love the deep green, unfiltered Astrikas Estate Biolea ($25)
made from koroneiki olives on the Greek island of Crete
for its lingering finish of wild bitter greens and tomato vines
3. Italian oils run the gamut from subtly fruity (like those from northern Italy) to ripe and assertive (like many from Sicily). Falling firmly in the latter category is Fontanasalsa ($31)
a Sicilian oil made with cerasuolo olives; it smacks of artichokes and grass and is ideally suited to drizzling over roasted vegetables or meats
4. Tuscan oils are known for their peppery astringency; one of our favorites is Oleificio Chianti Buonsapore ($28)
almost buttery texture and vegetal aroma; we weren't surprised to learn that it's the house cooking oil at Chez Panisse in Berkeley
5. Tuscan olive varieties form the foundation of the oil from McEvoy Ranch ($22)
a pioneer in California's olive oil industry; with hints of almonds and rosemary
this is the oil we favor for drizzling over tomato bruschetta
California producers are bottling single-varietal oils
aromatic arbequina oil from Olive Press ($26)
which was the first olive mill in northern California
6. Arbequina tastes more demure and perfumed in L'Estornell ($38)
fruity oils from that country's Andalusia region
but we'd never tasted anything like Masia El Altet ($39) from the eastern region of Valencia
which offers hints of bananas and tropical fruit
7. We were also intrigued by bottles from the Middle East, especially Israel, and North Africa; Les Terroirs de Marrakech ($26)
a Moroccan oil made with the picholine variety
tastes like cured black olives and is terrific drizzled over cooked (or even raw) fish
8. Australia and New Zealand are making interesting olive oils, too; Moutere Grove ($35)
9. And there's a growing number of outstanding oils from South America, like Chile's Giangrandi Intense Blend ($17); if there's ever been a perfect oil for finishing a juicy grilled steak, this is it.
9. And there's a growing number of outstanding oils from South America, like Chile's Giangrandi Intense Blend ($17); if there's ever been a perfect oil for finishing a juicy grilled steak
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Owning a Vincent van Gogh piece of art is irresistible for many collectors
especially when it comes from a reputable gallery
evidence to Van Gogh's exploding creativity especially in the last stage of his life
sold for a total of $154 million at Christie's in New York on Nov 11
They were all from the collection of Edwin Lochridge Cox
art collector and philanthropist who died a year ago
Cabanes de bois parmi les oliviers et cyprès (Wooden huts among olive trees and cypresses)
The oil painting brings to life the landscape of southern France as Van Gogh combined two of his favorite motifs -- olive tree and cypress
other than the sunflower -- to symbolize vigor and power
Jeune homme au bleuet (Young man with blueberries)
created two months before Van Gogh's death
reflects his passion about producing portraits in a highly expressive manner
depicts a rural scene of harvest seasons that Van Gogh captured with exhilaration
It was hammered at the price of $35.86 million
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FDN / Society / The deadly traffic of olive oil
which defines itself as a real citizen’s lobby
is launching a petition to force public authorities to fight against food fraud
Leslignesbougent.org call on public authorities to take up this problem and launch an online petition
Olive oil is the object of all trafficking.
The latest research indicates that the carbon sink effect from olive trees in the biomass and soil is much higher than greenhouse gas emissions from production
The International Olive Council reports that olive oil production has a positive impact on the environment due to the carbon sink effect of olive trees
Council members plan to present a proposal on this topic at the COP22 conference in Marrakech
with the message that olive oil is both healthy and environmentally friendly
The significant number of scientific studies that have found powerful links between extra virgin olive oil and human health keep on coming
and the International Olive Council’s (IOC) June 2016 newsletter reports another exciting win-win
Council members plan to create a proposal for a conference on the carbon sink effect of olive trees to be presented at COP22
a United Nations conference dedicated to climate change to be held in Marrakech in November
That protection of this crop and consumption of its oil is a positive for the environment makes their very existence an ally in the fight against climate change
It’s “precisely the message the IOC wishes to share,” the IOC said
“Our message could be that ‘olive oil is both healthy and good for the environment.’”
The proposal will be drafted at the IOC’s upcoming meeting in Hammamet
The 27th extraordinary meeting begins July 11
The council praised Tunisia as an active and valuable founding member of the IOC, contributing to research and development in the field of olive oil chemistry for 60 years
Spain and the United Kingdom is a signatory of the first International Olive Oil Agreement
the country boasts the second-largest olive-growing area in the world after Spain
with some 800 million olive trees accounting for a full sixteen percent of world olive acreage
More articles on: Editor's Picks, environment, International Olive Council (IOC)
Researchers Transform Olive Grove Waste Into Bioplastic
Turning olive tree leaves and branches into biopolymers would provide environmental
economic and social benefits to olive farmers
Researchers Investigate Solar Panel and Olive Grove Synergies
Solar panels between rows of high-density olive groves generate electricity with minimal impact on yields
Italian Producers Reveal Their Winning Strategies
Italian farmers and millers combined to earn 147 awards at the 2024 NYIOOC World Olive Oil Competition
California Table Olive Yield Projected to Increase for Second Consecutive Year
California's table olive production is set to rise to 40,000 tons in 2024 due to favorable weather
despite ongoing challenges like labor shortages and competition from imports
Bricks Made with Olive Pits Reduce Carbon Footprint of Buildings, Study Finds
A new study has shown that olive pit waste can effectively reduce energy usage in buildings
demonstrating how the circular economy can be applied to the construction sector
Turkish Producers Achieve Exceptional Results with Native Olive Varieties
Farmers and millers across Turkey overcame extreme weather conditions and a significant decline in yield to win 28 awards at the 2024 NYIOOC World Olive Oil Competition
Despite Costs, Italian Olive Farmers Continue Organic Transition
Olive oil producers in Italy find that the organic certification increases the appeal of olive oil on export markets
with some farmers already seeing success and many more expected to join in the future
The new saffron cooperative aims to establish the Les Garrigues brand and sell all production packaged
with the harvest timing fitting in perfectly between almond and olive seasons
shows promise as an income boost for the olive oil producers of Les Garrigues
in the province of Lerida in western Catalonia
With prices for ‘liquid gold’ at low levels and those for the ‘red gold’ lucrative
last year 28 olive oil producers planted saffron bulbs in the district
They were inspired by the experience of two saffron ‘pioneers’ who started commercial production of saffron there about five years ago — now operating under the business name Naturges Ponent — and this year at least a further 20 are expected to join them
president of the Cooperative of Cervià de les Garrigues
many more are on a waiting list for the bulbs
a region famed for the quality of its saffron
A kilo of saffron sells for more than $8,000
Spanish exporters currently pay about €3,000 – 3,500 ($4,08 – 4,760) a kilo to buy saffron in bulk
but sold packaged to shops it fetches €6,000 – 8,000 ($8,160 – 10,900) a kilo
Naturges Ponent sells 1g jars for €7.50 ($10)
However it takes about 150,000 flowers to make 1 kilogram of the spice and in 2013 the farmers produced only about 3 kilogram of it
“In 2 – 3 years we expect to have a significant level of production.”
“We’ve done the numbers and it seems profitable.”
Olive oil cooperative to serve as umbrella for Spain’s first saffron cooperative
About 2,000 kilogram of saffron bulbs were planted last year
and if all goes well 6,000 kilograms more will be planted this year over three more hectares
but some farmers placed bulbs among their almond trees and a few did so among their olive trees
It is too soon to compare the results as they will take at least a year to flower
Dalmau said producers were forming what would be Spain’s first saffron cooperative
which would run alongside the region’s existing olive oil cooperative
“Our idea is to establish the Les Garrigues brand and sell all our production packaged rather than in bulk.”
Saffron harvest stops just before olive harvest starts
I don’t know why they stopped but it used to be cultivated throughout the district,” he said
“We’ve found that saffron adapts very well to the climate and terrain here and what we are producing is of very high quality.”
The timing of the flower picking fits in perfectly
coming after the almond harvest finishes and before the olive season starts
“The harvest lasts for three weeks in October and every day you have to pick the flowers very early in the morning and in the afternoon extract the stigmas from the crocus
“There are three weeks that are very intense but it’s easy to maintain during the year
“It is the world’s most expensive spice for one reason
because you can’t mechanize production
Saffron popular for baked and pastry goods
Spain exports a lot of its saffron but there is also significant domestic demand
Paella is one of the most famous dishes requiring it but Dalmau said one of the biggest local uses for saffron is in pastry and other baked goods
There is also a saffron gin he recommends
According to the POOLred price observatory
the average for the week to January 5 was under €1.91/kg
That was lower than the lowest weekly average for 2013
and well under the €2.25/kg the Spanish Association of Municipalities of the Olive Tree (AEMO) says is the average cost of production
this olive season is looking much better for Les Garrigues
Dalmau said the harvest is over the half-way mark and both the amount and quality of olive oil — all of it arbequina — are so far very good
Many of the new season oils — and some local saffron as well — will be presented at the Extra Virgin Olive Oil Exhibition being held January 17 – 19 in the town of Les Borges Blanques
the capital of the Les Garrigues district
More articles on: prices, profiles, Spanish olive oil
Innovation and Sustainability Yield Winning Results for GangaLupo
the responsible use of resources and innovation underpin the success of the Apulian Coratina monovarietal
Terroir, Organic Farming Yield Award-Winning Results for Sicilian Farmer
The producers behind Agrigento-based Naru attribute their World Competition success to sustainably-grown local olive varieties
Meet the Genoese Couple Cultivating Traditional Italian Olives in Uruguay
the founders of Pique Roto are introducing Uruguayan consumers to traditional Italian olive varieties
The 1,000-Member Co-Op Taking on The Challenging Terrain of Northern Portugal
The members of the Agricultural Cooperative of Olive Growers of Murça farm the rugged terrain
working together to produce award-winning extra virgin olive oil
How Resilience and Passion Drive a Boutique California Producer
the couple behind Chateau de Luz has overcome climate extremes
pests and labor challenges to craft world-class extra virgin olive oil
South African Olive Farm Prepares for Challenging Harvest Season
Learn about the challenges and sustainable olive oil production at Tokara Olives
a top producer in South Africa's Western Cape
Sustainability Guides Award-Winning Producer in Turkey
Garisar successfully navigates climate extremes and economic challenges
Rising Olive Oil, Cocoa Prices Challenge Specialty Chocolatiers
extra virgin olive oil has made olive oil chocolatiers more competitive as cocoa butter prices have risen even more
with their Desert Miracle evoking the challenging conditions of the Atlas Mountains where their olive trees grow
They produce over a million liters of extra virgin olive oil annually under different brand names
utilizing advanced technologies and sustainable practices to ensure high-quality products
The Aqallal family has been producing olive oil in the foothills of the Atlas Mountains in Morocco since 1887
winning more awards than any other producer in the region along the way
separating the Atlantic and Mediterranean from the Sahara desert
one of the Aqallal’s premium extra virgin olive oils
evokes the very trying conditions under which their olive trees grow
Atlas produces over a million liters of olive oil a year
under the brand names Les Terroirs de Marrakech
and Arabesque. All work is done on the estates
from cultivation and harvest to bottling and packaging
The amount of time between harvest and extraction can be as little as 20 minutes
and the olive oils have a very low acidity level of between 0.1 and 0.2 percent
The Aqallal’s are quick to adopt technologies and best practices from all over the world
Israeli drip irrigation systems are used to parcel out the water
They have built Morocco’s first covered water basin
covered so as to avoid evaporation from the sun
they have imported tons of volcanic rock from Latin America to mix into their earth
Most of their groves are high-density and Atlas has hired Spanish consultants to work out the design
Atlas cultivates 600 hectares (1483 acres) of olive orchards on their three estates: the Marrakech
The Marrakech Estate is where the fifth generation of Aqallals lives
This is where they produce Les Terroirs de Marrakech
an olive oil made from the French cultivar Picholine du Languedoc
The olives are both centenary and newly planted and are also kept separate in extraction and bottling
The estate produces some 25,000 liters from the old trees
with each of the 3,000 trees producing about 60 kg of fruit
each produce about 6 kg of fruit for a total of 450,000 liters
the oil received the 3rd place award in the International Olive Council Mario Solinas Quality Awards in the green fruitiness category
the oil received the gold medal at London’s Great Taste Awards
Desert Miracle is produced on the El-Borouj Olive Estate
this is at the lowest elevation of 320 m
The olive cultivars used are the Spanish Arbequina (97%) and the Moroccan Dahbia (3%)
Atlas produces 330,000 liters of what they call their “ultra premium extra virgin olive oil.” In 2009 Desert Miracle won a gold medal for the medium Arbequina category at the Los Angeles’s International Olive Oil Competition
Arabesque is produced on the Beni-Mellal Olive Estate
The olives used are the Spanish cultivars Arbequina ( 73%) and Arbossana (18%)
“To make the best extra virgin olive oil in Morocco is a great honour for us and a high responsibility,” Othmane Aqallal wrote to Olive Oil Times. “It’s a challenge we face every day because we believe in the value of our workforce and in the good quality of the fruits of our terroir
You only produce “gran cru” olive oil from high quality olives that are fresh
clean and healthy. It is a pure fruit juice
your everyday life. We were proud to sustain a family tradition since 1887.”.Each year
Olive Oil Times commends the achievements of olive oil producers who make an outstanding contribution to the industry
These individuals or companies set the standards of excellence for the rest of the industry to follow and influence the quality
and educational information available to olive oil consumers
Often these leaders have overcome formidable and enduring challenges
or through innovation found new ways to advance olive oil quality in a product range
in their community or throughout the world
With an eye to the past we recognize the olive oil maker who has managed to preserve or promulgate olive oil’s cultural legacy
we’re honoring the producer who works to ensure the place of olive oil in our lives and those of generations to come
The Olive Oil Times Producer of the Year award may be bestowed upon an entire organization or a particular olive oil maker
This recognizes the fact that producing olive oil can be both a collaborative endeavor involving many hands and an individual expression of personal creativity
More articles on: Morocco
Moroccan Producers Face Third Straight Year of Declining Production
Olive oil production is expected to fall to 90,000 metric tons
resulting in rapidly rising prices and fears of a shortage
A Silver Lining for Some Moroccan Producers After Poor Harvest
Olive oil production recovered from the lows of the previous harvest
but remained significantly below the five-year average
some producers celebrated award-winning quality
The Challenges and Opportunities Facing Morocco’s Olive Oil Sector
While investments are being made to promote quality and climate resilience
some policies are hurting local consumption and inhibiting value-added production
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We give you the latest climate facts from the world’s leading source
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We meet the experts on the front line of climate change who explore new strategies to mitigate and adapt
Heatwaves and drought have been crippling olive oil production in recent years
Spain — the world's largest olive oil provider — expects production to drop by 50% this year
On top of creating a perfect breeding ground for counterfeit products
Spanish farmers say supermarkets are taking advantage of the situation to increase profits at the expense of consumers
"The initial price of our products has increased only by 3%," said Carles Peris Ramos
General Secretary of the farmer association La Unió
consumers are paying 59% more when buying at large supermarkets"
director of the Association of Supermarkets of the Valencian Community
maintained that "the price of virgin olive oil has remained below €10 throughout 2024."
consumer organisations say prices are still too high
despite the complete elimination of value-added tax on olive oil in Spain since 1 July
Consumers in Spain are reacting by switching to cheaper products
which has surprisingly become the country's most popular choice despite olive oil being one of the Mediterranean diet's foundations
Spaniards bought 179 million litres of sunflower oil compared to 107 liters of olive oil
the country's olive bottling association Anierac reported
olive oil was still the dominant condiment
while sunflower oil represented less than 34%
A century after its seven-year creation by the artist Ferdinand Bac
the magnificent cliff-top garden of Les Colombières — at Menton in France's Alpes-Maritimes department — has been brilliantly restored
Fabled place where fragrant pines and silvery olive trees bask on rocky hillsides
This fortunate corner of the Mediterranean coast looks southwards into the shimmering blue waters that long ago earned it the sobriquet Côte d’Azur
Since the railways reached the south in the 1860s
northern climates have been drawn to the Riviera
pine-scented air of the south and the prospect of sunny days followed by casino nights had compelling allure for the beau monde of the Belle Époque
sealed the Riviera’s fashionable status and low prices for land in the early days created a property boom for new villas set in luxuriant gardens
In the decades on either side of the First World War
it is difficult to overstate the parallel importance of garden-making in this region
To name only a few of the greats: from 1905
Charlotte de Rothschild turned 17 acres of prime hilltop real estate on the spine of Cap Ferrat into a series of remarkable themed gardens at Villa Île-de-France (now known as Villa Ephrussi de Rothschild)
the great plantswoman and sponsor of botanical exploration Ellen Willmott was pouring much of her considerable fortune into Villa Boccanegra
arranged in terraces and stairways on the steep slopes of a hillside at Èze
wind-blasted north Cotswolds and his wondrous garden at Hidcote Manor to cultivate a range of more tender plants at his beloved villa
Menton was (and is) especially favoured by the English
but they were by no means the only makers of great gardens in this period
Emile and Caroline Ladan-Bokairy of Compiègne
designer and writer Ferdinand Bac (1859– 1952)
He acquired for them something with enormous potential: a two-storey
18th-century farmhouse set in some seven hectares (a little more than 17 acres) of olive orchards
high on a south-west-facing hill at Garavan
overlooking Menton’s picturesque old town and sheltered harbour
Bac was given full rein by the Ladan-Bokairys to remodel the little house into a large and elegant neo-Classical villa and create gardens out of the orchards of olives
from 1920 living on site as the house was remodelled
Bac covered every interior wall with imagined scenes suggestive of theatrical sets
many with Mediterranean landscape themes or references to classical mythology
a suntrap courtyard designed as a Roman peristyle at the west end of the house
is decorated with scenes from The Odyssey on its enclosing walls
Bac worked in harmony with the uneven gradients of the land
making use of the characterful old olives and pines
which lend a veil of mystery and flickering light and shade
To these he added slender Italian cypresses that
create focused views and dark exclamation marks in the landscape
as well as increasing the sense of enclosure
He put in hedge-lined paths and stairways that are not always connected
but which suggest routes that will gradually take you up the hill and eastwards
eventually along a spectacular cliffside path known as Orpheus’s Walk
A recommended itinerary will take you around the property via some 25 different landmarks — sculptures
clearings with keyhole sea views and even a mausoleum
landmarks allude to ancient history and mythology
where a circular lawn surrounds a pond planted with lotus flowers
from the centre of which rises a stone obelisk
The prospect takes in glorious views of the sea and old Menton
up a brick stairway between dark cypresses to reach an elegant classical loggia
to reach the garden’s most ancient feature
but valiantly sending up new shoots and branches on its perimeter
this tree was a venerable old monster when Bac painted it
paired terracotta jars and a continuing path lead back to its heart and the main axis
a magnificent long avenue of cypresses running north/south
which cuts the garden into two convenient halves: the west side containing the villa and the more cultivated garden
with its evergreen hedges of Viburnum tinus and Pittosporum tobira
With the completion of house and garden by 1924–25
Bac stayed on at Les Colombières and
the Ladan-Bokairys and Ferdinand Bac lived
they resided much of the time at Les Colombières
which was famous among their set and much visited
But with the onset of the Second World War and Italy’s capture of Menton
Les Colombières was a military hospital and its degradation continued thereafter
thanks to local conservation initiatives in the early 1990s and the property’s purchase in 1995
followed by five years of painstaking restoration by English businessman Michael Likierman and his wife
Bac’s house-and-garden masterpiece has been magnificently reinstated
The Likiermans engaged French landscapers Arnaud Maurièrs and Eric Ossart to oversee the garden’s restoration
‘We took the garden completely apart and put it all back together again,’ says Mr Likierman
‘There was not a stone unturned; not a piece of concrete that was not remade
because it had all been subject to time and neglect.’
Margaret Likierman (who died in 2018) was especially involved in the external works and in rejuvenating the planting
where the land drops steeply away beneath Orpheus’s cliffside walk
a series of dry-stone-walled terraces was used by growers in Bac’s time to produce cut flowers for the local market
This is also where one of the original colombières (dovecotes) will be found
Margaret replanted the terraces with species from across the world
Here can be found three young dragon trees (Dracaena draco)
several Australian bottle trees (Brachychiton spp.)
not only an exemplary restoration of a unique property
but a new strand of interest for the garden
The allure of the French Riviera has long been acknowledged by garden enthusiasts throughout the world
have been spellbound by the exotic perfumes and colours
with many settling here to create gardens of distinction
there will be a chance to visit some of these remarkable gardens
Villa Boccanegra and La Serre de la Madone
as well as exciting contemporary masterpieces
including two private gardens designed by James Basson
who will join us for a day to show us his work
The tour will be hosted by former Country Life Gardens Editor Kathryn Bradley-Hole and led by garden expert Kirsty Fergusson
We will be based in the comfortable Maybourne Riviera
a striking hotel located on the rocky peninsula of Roquebrune-Cap-Martin
followed by two nights at the Château Saint-Martin
with splendid panoramic views of the Riviera hinterland
The tour costs from £5,590, including accommodation, transfers and excursions and flights from Heathrow. For details, contact Boxwood Tours, 1 West Street, Buckingham; 01341 241717; www.boxwoodtours.co.uk
Charles Quest-Ritson visits the best English garden on the French riviera
BY Brock ThiessenPublished Nov 25, 2008
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Italian chefs are having a field day in the capital of gastronomy
Take a tour of Paris to discover the best spaghetti and tagliolini that would make all the mamas from Sicily
who delighted us for 10 years with his gourmet sandwiches
has reinvented his menu in this hotspot on rue du Nil (formerly Frenchie To Go)
now a chic trattoria revamped by Emilie Bonaventure: cushioned benches
The charm works its magic both in the decor and on the plates
One of the best Italian addresses at the moment
a Tuscan dish akin to small gnocchi made with ricotta
drizzled with brown butter and sage leaves: absolutely irresistible (€21)
Finish with the Rhubarb Panna Cotta (€12) and excellent coffee from L’Arbre à Café (€3.50)
Altro Frenchie
open Tuesday to Saturday from 12pm to 2:30pm and from 7pm to 10:30pm
When Jean-François Piège opens a pasta restaurant
This small venue near Café de Flore already charms the fashion crowd
relying on the star chef to serve colorful and addictive dishes (the tableware alone is worth an Insta story)
Must-try: If the appetizers deserve attention (especially the lovely asparagus velouté)
pasta lovers will be content with the generous portions that warm the heart with original and visually stunning recipes
Start with the Long "Casarecce" with artichokes from Brittany and Provence
Spaghetti with wild garlic and chili (€28)
or "Pipe" Rigate with veal sweetbread blanquette and morels (€48)
indulge in decadent churros dipped in salted butter caramel (€8)
Clover Saint-Germain
Among the chicest Italian addresses in Paris
perched on the 7th floor of the luxurious Cheval Blanc hotel
and a spacious dining room with an open kitchen and bar
Langosteria promises a refined dining experience
offering a selection of raw fish and crustaceans (€52) and the silky roasted langoustine gazpacho (€42)
choose the Tortelli with cuttlefish and peas (€46)
Grating fresh lemon zest on top just before serving
enjoy the best caffè latte in Paris
Langosteria - Cheval Blanc Paris
Open for dinner daily and lunch on Fridays
Adami's philosophy is all about conviviality and sharing
highlights pasta dishes served in generous “primi” portions
this modern venue is ideal for tasting fresh pasta with surprising combinations and chatting with Neapolitan chef Marco Sergiampietri (Il Carpaccio
slightly tangy and melt-in-your-mouth (zucchini cream
€17) and the spaghetti alla chitarra with Mazara prawns
in a bisque enhanced with garlic cream and black lemon (€19)
Exceptional pasta with high-quality ingredients at these prices is rare in Paris
Adami
open Tuesday to Saturday from 12pm to 2:30pm and from 7pm to 11pm
it’s a haunt for regulars of nearly 20 years
Located on a semi-pedestrian street in the heart of the Marais
Les Vitelloni combines the charm of a lively dining room
Must-try: Don’t miss the diabolical Linguine aglio
the house stars that have created addicts all over the city (€16)
go for the Pappardelle al Limone (€16)
The Linguine alle vongole will transport you to the coast in one bite (€25)
though the Tiramisu is a heavyweight (€9)
we prefer the Affogato with its milk flower ice cream (€8)
Les Vitelloni
open Monday to Friday from 12:15pm to 2:30pm and from 7:15pm to 10:30pm
Saturday and Sunday from 12:30pm to 3:30pm and from 7:15pm to 11pm
Arthur Dumait confirms his love for Italy with the opening of Sugo
orchestrating the opening of Eataly in Paris
he now ventures solo with this rustic-cool spot in the Opéra district
100% homemade pasta prepared before your eyes on a machine at the back of the room
paired with expertly crafted sauces using top-quality ingredients sourced directly from Italy
Must-try: The menu features five permanent pasta recipes
including fiery Cacio e pepe (€14) and pesto pasta with Sicilian almonds (€15)
A weekly special at a fixed price (€15): Carbonara on Tuesdays
choose between creamy Tiramisu with real Savoiardi biscuits (€7) or an organic hazelnut cake with pistachio whipped cream (€7)
Sugo
open Monday to Saturday from 11:30am to 2:30pm and from 6pm to 11pm
chef Niko Romito is a true star whose Il Ristorante concepts shine from Beijing to Milan
It's only fitting that his knives now grace the kitchens of the Bulgari Hotel in Paris
embodied by executive chef Davide Capucchio
Dining at his table is like booking a one-way ticket to the Eternal City
Must-try: After a delightful and unexpected start (a highly aromatic chicken and vegetable broth instead of amuse-bouches)
enjoy luxurious pasta such as divine spaghetti e pomodoro (€34)
linguine with langoustines and red prawns (€58)
house-made beef ravioli with asparagus sauce (€38)
Don't forget to dip your bread in the explosive olive oil
The lunch menu at €70 is a promise of delightful discoveries
Il Ristorante - Bulgari Hotel Paris
Following the success of pizzeria La Massara and deli Rusidda
the family expands with the pasta factory named Norma
Located in the same block of the 10th arrondissement
juggles between the pasta machine and the oven to prepare penne with 4 cheeses (€18)
or pappardelle with beef cheek ragout (€22)
All accompanied by a selection of gourmet Italian wines
bookings are recommended to secure your table
Pastificio Norma
open Monday to Friday for lunch and dinner
Simone Zanoni (formerly of Trianon Palace) is making waves at George V with his Michelin-starred dining room where he delivers a sophisticated yet relaxed experience
His cuisine is presented through small plates served tapas-style
even transforming pasta into shareable sashimi-like bites
Must-try: Braised veal agnolotti with oyster mushrooms and rich jus (€42)
octopus caramelle with red wine sauce (€42)
or ricotta tortelli with lemon and fresh mint (€40)
Le George
open daily from 12:30 pm to 2:30 pm and 7 pm to 10 pm
Cédric Casanova (La Tête dans les Olives) adheres to the motto "self-sufficiency is key" by installing his organic flour mill in this cozy Belleville spot to craft 100% homemade pasta
The ancient wheat grains are cultivated in Italy on the land of his partner
Chef Roberto Rispoli (formerly of Royal Monceau) completes the team
Must-try: Daily pasta specials with two recipes to choose from at lunch for €13
linguini alla puttanesca or beef meatballs (€36 for a pot for 2 people)
Desserts include classic tiramisu and panna cotta (€8)
bringing a taste of Italy with their dolci selections
Mulino Mulè
open Tuesday to Saturday from 12 pm to 1:30 pm and Wednesday to Saturday from 7 pm to 9:30 pm
Simone Tondo is officially the most stylish Italian in Paris
He uniquely fuses bistro-style dining with Italian flair
offering a menu that changes daily and features amazing natural wines
as are the occasional fantastic carbonaras
Racines
open daily from 12:15 pm to 2 pm and 7:30 pm to 10 pm
having been settled for two years near the Aligre market in a contemporary
Awarded by Fooding and praised by Michelin and foodies alike
Giovanni Passerini remains one of the undisputed masters of pasta in Paris
He crafts them daily in the back room of his neighboring deli
Must-try: The lunch menu includes a starter and pasta for €34
featuring mezze maniche with chicken liver
try the casarecce with lamb ragu (€26) or smoked eel puttanesca linguine (€26)
Restaurant Passerini
open Wednesday to Friday for lunch from 12 pm to 2:15 pm and Tuesday to Saturday for dinner from 7:30 pm to 10:15 pm
Also, discover a gourmet Italian table in the 8th and a cool restaurant that will take you on a journey around the Mediterranean.
Bacha: a coffee shop worthy of the 1,001 nights
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The new Michelin-starred restaurants to try in Paris
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Discover the Trendiest Cocktail Bars Reviving Paris
10 off-road dresses you absolutely must put on this winter
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The most beautiful committed florists in Paris on a short circuit
The concept store Merci opens a sublime 2nd space
Fine food distributor RH Amar today unveils a new look for Crespo
in a bid to accelerate value growth in the £35 million ambient olives category1
Despite sales of ambient olives rising in value by +2.6%
there is still plenty more headroom for growth
senior brand manager for Crespo at RH Amar
with new consumer research showing that shoppers want to have a more emotional connection with the ambient olives fixture2
Now Crespo is aiming to shake up the fixture and grow the branded opportunity with an eye-catching packaging refresh and round of foodie-inspired marketing support
“Our research shows that shoppers are screaming out for more excitement from the ambient olives fixture
they told us that they often found the fixture dull and uninspiring
largely because of the proliferation of own label products
which currently account for more than two thirds of all sales
we are aiming to shake up the status quo by giving Crespo – the UK’s best-selling brand of ambient olives with a 14.3% share of all sales
and a 50% share of all branded sales – a major packaging overhaul to create some muchneeded vibrancy and excitement at the point of purchase where shoppers often make their decision as to which products to buy.”
fresher version of Crespo’s iconic diamondshaped logo
new packs will feature strong Mediterranean cues including an image of a sunshinekissed olive grove
with the redesign rolling out across Crespo’s comprehensive offering of jars and Les Olives du Marché pouched snacking range from July
The brand’s tinned and pouches range will now feature sharp photography of the product within
whilst Crespo’s popular capers will also get the same makeover treatment
The brand refresh will be backed by a comprehensive round of marketing support
social and digital recipe inspiration and competitions
and editorial partnerships with leading foodie media
two exciting new 150g pouch sharing products will be joining the Crespo line-up
Cumin & Parseley Green Olives (RRP: £1.99)
“Our research also reinforced how sharing and snacking
these tasty new additions to our range tick all three usage occasions and we look forward to introducing more products to our range in due course.”
2 Stepping Stones independent qualitative consumer study
www.rhamar.com
Grocery Trader is the bi-monthly magazine for the UK multiple grocery industry
It is distributed in both printed and digital formats to named senior buyers and trading directors within the UK supermarkets
Co-ops and convenience store chains and other key grocery organisations
© Grandflame Ltd - All Rights Reserved
Terms & Conditions
cheese and and bread Radachynskyi Serhii/Shutterstock
Enjoy a taste of provençal products at the weekend event organised by traditional olive oil producer Les Templiers de Provence
you will be able to taste olive oils as well as other provençal products: tapenades
You can also enjoy a glass of Rosé from Provence or a cup of herbal tea products sold on site
The event is organised by traditional olive oil producer Les Templiers de Provence and will take place on Saturday 23 July and Sunday 24 July from 2pm to 7pm
Call +352 691 885 888 or send an email to info@lestempliersdeprovence.com for more information
Provence is the perfect place to live out whatever dreamy South of France cliché you have in your head
more romantic in Provence - the perfect place to live out whatever dreamy South of France cliché you have in your head
And nothing grabbed me quite like that olive farm
Gordes – population 1780 – wasn’t even on my original South of France itinerary, owing to the small matter that I’d never heard of it. But I had, of course, heard of Avignon
and in researching places to stay in Provence
I’d stumbled upon Les Callis Olive Farm in Gordes
But about two seconds on the Les Callis Olive Farm website was all it took for me to know this was somewhere I’d have to stay if I was going to Provence
There’s so much romance to Provence and as soon as you’re there, you understand why many of history’s greatest painters - think Van Gogh, Matisse, Renoir, Monet and Picasso – were drawn to live and create there. Whether it’s the long shadows of ancient castle walls, the popping of the colours in outdoor markets
the way the wildflowers dance in the breeze
or even how the long grass sways; from the grand to the humble
part of the romance is in the concept of staying somewhere long enough to find the rhythms of local life
even if it’s living out whatever dreamy South of France cliché you have in your head
If that cliché happens to be daily helmet-less bike rides down idyllic lanes to local markets to find baguettes and croissants
hit as being both that cliché as well as being something a little different
Les Callis began its life over a century ago as a coaching inn, or “post house”. These small hotels were as much for people as they were for horses and were once commonplace all over Europe
And though the necessity of having a place to rest your horse for the night has gone
repurposed into a farm and family home with five beautiful suites for the public
In 2016 that dream became a reality with the planting of 240 olive trees and the full refurbishment of the original two-storey
they added an infinity pool and a petanque court
furnishing the home with the kind of expensive
understated chic touches that come so naturally to expensive
the 20-something son of Alexandra and Nicolas
gave me the honest answer I wanted when I asked him if I could pass as being French
“it’s your haircut and your shoes that are the giveaway”
even if he was just wearing shorts and a T-shirt and slippers
looking back at the rough perfection of the stone house with its flowers
crawling plants and internal courtyard like something straight out of a painting by one of those icons
I stayed at Les Callis long enough to get into those romantic South of France rhythms
which for me involved recategorising pain-au-chocolat as a breakfast staple of borderline health-food proportions
It also involved daily walks into the village to a lookout point that still drops my jaw thinking about it now
Gordes is perched on a hillside and filled with a network of secret caves and tunnels beneath its laneways
it’s hard to tell what is cliffside and what is building
Many people regard Gordes as the most photogenic village in all France
I’d parked up outside a tourist shop selling every lavender-related product known to mankind: lavender soaps
handily for me as a father of a 3-year-old daughter
Choosing a friendly doll that looked like a purple Cabbage Patch kid
I took a handful of steps around a corner and discovered I was on a ridgeline with a sharp drop-off
but instead of a view back to Roussillon’s main village
I beheld towering bright layers of jagged sediment
The ochre that lies all around Roussillon forms so much of the village’s identity that there are strict council regulations about what you can build
what it will be made from and how it will look
This has preserved the unique feel of the village
almost as famous for its WWII history (the Irish literary giant Samuel Beckett spent years here evading the Nazis while helping the French Resistance) as it is for its colour
Speaking of which, Roussillon might be all reds and oranges, but that lavender shop wasn’t an outlier. Provence and lavender go hand in hand, so much so that tourism boards are trying – perhaps in vain – to encourage overseas visitors to come outside peak lavender season of July and August
Places like the 12th Century Senanque Abbey (5km north of Gordes
16km west of Roussillon) draw busload upon busload of tourists every year trying to replicate the photos on the postcards I’d seen at the lavender shop
With more than 300 days of sunshine a year
this is a part of the world where the shoulder seasons are liable to be just as brilliantly blue-skied as summer
And though I might not have dined out on the olives back at Les Callis
I can report the oil they produce is so good that they have a sommelier who does tastings
“I eat a margarine made from olive oil in New Zealand – is that a very French thing to do?” I was putting culturally-themed questions to Martin again
I may have fallen for the romance of the South of France
but I wasn’t fooling anyone into thinking I was a local
Anne Sophie
© La fine équipeModifier articleOKS'il est aisé de grignoter à l'heure de l'afterwork
force est de constater que le basique plateau charcut' et les olives finissent par lasser. Repaire de l'aperitivo "à la française"
ce charmant écrin niché au coeur de Saint Pierre l'a bien compris et propose outre un cadre incroyable
Ces deux haut-normands et amis d'enfance forment ensemble une bien fine équipe
Tombés tout-petits dans la marmite de la restauration
ils se sont éloignés l'un de l'autre pour mieux se retrouver
Et après avoir fait leurs armes et s'être inspirés sur différents continents
ils transforment aujourd'hui l'ancienne bijouterie rue du cancera en perle de l'aperitivo
Ici pas question de se limiter à une simple planche de charcut' fromage alors que la cuisine regorge de possibilités. Amateurs de bonne chère et de vins
les deux compères ont dessiné une carte à la hauteur de leurs attentes (et des nôtres)
13€ ou 15€ on a le choix entre 3 formules aperitivo de haut niveau dont seule la boisson varie. Caviar de poivron au chèvre frais
mortadelle DOC à la truffe d'été
chacun déguste un plateau individuel élégamment présenté
locaux - sauf les spécialités italiennes
cela va de soi - et sont travaillés avec passion.
les tenanciers proposent une pertinente carte "liquide"
Si les nectars de raisin proviennent principalement du bassin méditerranéen
sachez que la bière bio Apach est locale et la chouffe belge
On recommande fortement de tester les cocktails
ce sont tous des créations qui suivent les envies de nos amis normands tout autant que les saisons
Ici la vodka sans gluten s'acoquine avec le thym frais et le gin est infusé au basilic
Le tout est fabuleusement assemblé et présenté sous des noms aussi évocateurs que "César à Rio" ou "Mamie Botaniste".
Un cabinet de curiosités finement décoré
L'écrin est tout aussi élégant que les mets qu'on y sert
Derrière une terrasse intérieure intimiste et cosy se dévoile une enfilade de tables en laiton des années 60 encadrée par un banc d'ébène d'un côté et par un étonnant bar en tôle de l'autre
Le tout repose sous une grille végétale à laquelle plantes et ampoules pendent harmonieusement dans une ambiance feutrée
Véritable cabinet de curiosités de pierre blonde
le lieu regorge de mobilier chiné et objets de collection
On s'asseoit sur des assises moelleuses de vieux barbershop ou sirote son nectar au bar
à la lumières des lanternes indus' tout droit venues d'ex-Tchécoslovaquie. Mais ne pensez pas pour autant débarquer dans une brocante
on s'installe plutôt dans un nid douillet chargé d'histoire et de saveurs
La fine équipe32 rue du cancera, BordeauxDu Lundi au Samedi de 17h à 00h00 (jusqu'à 2h vendredi et samedi)Instagram
le nouveau temple du canard au coeur de Bordeaux
Tendance food : la crêpes raclette party pour réchauffer votre automne
une cabane bistronomique les yeux dans la Garonne
Thomas Hubert and the team of Les Pivotes around Catherine and Michel Guillot
Les Chefs au Sommet d’Auron: from 15 to 20 January 2022
the 10th edition of the Mountain Gastronomy Festival offers memorable gastronomic experiences to tourists and locals alike
In addition to the chefs’ show-cooking at the Rovery hall
renowned chefs officiate in the restaurants of the Haute Tinée resort and offer sumptuous gastronomic dinners at the unique and privileged price of 55€ per person
the menus concocted by the chefs in ephemeral kitchens thrill the gourmet taste buds of fine gourmets
Gaël and Mickaël Tourteaux from the restaurant Flaveur in Nice and Thomas Hubert from the restaurant Olive & Artichaut also in Nissa La Bella
delighted the taste buds of the fine gourmets at the restaurant Les Pivotes of hotel L’Ecureuil
The talented and engaging World Barista/Cocktail Champion
World Champion “Coffee in good spirits”
the Mountain Gastronomy Festival has been bringing together many of the Côte d’Azur’s top chefs and talented pastry chefs to share an authentic moment of culinary pleasure and conviviality at the foot of the slopes in the heart of the sumptuous Mercantour mountains
great names from the culinary world will perform true gastronomic feats each evening by creating dinners on previously unknown “pianos”
Gaël and Mickaël Tourteaux and Thomas Hubert transposed the delicious culinary experiences of Flaveur and Olive et Artichaut to the wooded
warm and mountainous setting of Les Pivotes in Auron
The Tourteaux brothers are above all a family story
Inseparable; same hotel school in Nice (with exams in the same room!) and since 2011
they have been working as a duo at the head of Flaveur
Their virtuosity at the piano was rewarded in 2011 by the red guide
The same year they were awarded 4 toques by Gault &Millau
Gaël and Mickaël play a delicious four-handed score like Siamese twins
they have both made their mark in great gastronomic establishments such as the Negresco alongside Alain Llorca or in Michel Del Burgo‘s teams
Nourished by a childhood in Guadeloupe and a taste for travel
dare to create all kinds of flavour melodies
With their creations such as Entre Deux Vallées: Céréales et Foie Gras or La Rencontre de Deux Territoires: Cerf de Chasse et olives taggiasche delivered in honour of the tenth anniversary of the Chefs au Sommet d’Auron
reveal with mastery the thousand and one facets of their incomparable talent
Presentation of the Entre Deux Vallées pies to the gastronomes
Their know-how and their creative and warm cuisine are reinvented season after season
but forming a harmonious whole of alliances and contrasts
The dishes concocted at the restaurant Les Pivotes have highlighted the noble products of the land
inspired by the organic and locavore values advocated by the Chefs au Sommet d’Auron
full-bodied juices made from long reductions of ingredients
The two brothers took the gourmets on an extraordinary and succulent culinary journey of exploration of the regional terroirs
Chef of the restaurant Olive & Artichaut in Nice has worked with renowned chefs such as: Pascal Lac
Luc Salsedo and in Alain Ducasse‘s group with Benoît Witz at the Abbaye de la Celle
He also worked with Pascal Bardet at the 3 Michelin macaroon restaurant
Thomas Hubert also worked in Montreal with chef Jean-Baptiste Marchand at La Fabrique
mentioned in the prestigious Michelin Guide
where he sublimates Mediterranean cuisine and desserts such as those made at Les Pivotes on the occasion of the Chefs au Sommet d’Auron: Les Vergers de Beaux
Pommes Anciennes et Thé Blanc and Le sommet sucré: Différentes Textures
offered to the gastronomes was the image of the know-how of this talented chef
the invigorating notes of the tasty Riounet
the cocktail of the talented and endearing Victor Delpierre
who imagined the beverage – which has become the official drink of the resort – during the Chefs au Sommet d’Auron 2018
This harmonious nectar of the summits can be sipped cold after a beautiful summer walk in the mountains
or enjoyed as a toddy or mulled wine after a day on the snowy slopes
the cocktail becomes a great aperitif to accompany the most beautiful festive moments
Amuse-bouche – Le Terroir Maralpin: Iodine and spices
Rice chips with sherry vinegar accompanied by a lisette (young mackerel)
In the white pot: trout in a paprika crumble
Entre Deux Vallées: Cereals and Foie Gras: Pie made with duck
sucrine with a sherry vinaigrette and pumpkin flower dressing
La Rencontre de Deux Territoires: Ravioles stuffed with Piedmontese fond vines
beef pastrami and Saumur aubergine consommé
La Rencontre de Deux Territoires (2): Venison and taggiasche olives
Les Vergers de Beaux: Old apples and white tea
Mignardises : Macarons from Mic Mac Macarons by Bruno Laffargue
Official Cocktail of the Resort imagined by Victor Delpierre
In the heart of the very popular resort of Auron
Princess Stéphanie of Monaco‘s city of choice
the three-star mountain hotel L’Écureuil cultivates a warm chalet atmosphere
offering a friendly and attentive welcome all year round to savour a green mountain in summer and a white one in winter
Les Pivotes restaurant comes alive around its wood stove (on winter evenings) and offers its seasonal semi-gastronomic cuisine
offering the great classics of mountain specialities but also the revisited dishes of our childhood
The Hotel Restaurant L’Écureuil is managed by Catherine and Michel Guillot
President of the Tourist Office of the Tinée Resorts and organiser of the Chefs au Sommet d’Auron
Photos ©Christophe Giraudeau & ©YesICannes.com (photos taken with respect to the barrier gestures)
www.lecureuil.com
www.auron.com
Click to enlarge – ©Christophe Giraudeau & ©YesICannes.com – All rights reserved
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La 78e édition du prochain Festival de Cannes
le Festival de Cannes s'empare de la ville et des tabloïds du monde entier
Juliette Binoche présidera le jury du Festival de Cannes 2025
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Manon Merrien-Joly
© Getty ImagesModifier articleOKÀ toi qui prétends connaître Paris sur le bout des doigts
qui fanfaronnes en soirée et t'improvises chef de file quand il s'agit d'effectuer le (classique et risqué) transfert de chez toi (ou du bar) jusqu'en club avec tes potes
Sache que nous sommes venus te dire que tu as tort
pour te donner encore plus d'idées où emmener ton gang les jours de rien
Pour ceux qui aiment être au centre de l'attention
la Tête dans les Olives propose une dégustation un peu spéciale..
vous et vos potes êtes les seuls au resto
la Sicile et ses produits s'offrent à vous : olives
pain à l'origan et ricotta salée..
et la bonne nouvelle c'est que vous pourrez repartir avec les produits qui vous auront fait atteindre le septième ciel
Une publication partagée par LaTête Dans LesOlives (@latetedanslesolives) le 1 Déc
Réservation obligatoire ici.2, rue Sainte-Marthe - 10e
Pour les passionnés d'Histoire et d'architecture
La Cité Internationale universitaire de Paris
Une publication partagée par Tom Pickering (@tompicker) le 21 Mars 2018 à 1 :10 PDT
CIUP / 17, boulevard Jourdan - 14e
Pour ceux qui veulent voyager pour pas un rond
Le temple bouddhiste de l’Amicale des Teochew
44, avenue d'Ivry - 13e
Pour ceux qui sont à la recherche d'anecdotes bien françaises
Pour résumer l'intérêt de ce gigantesque château
on se contentera de dire qu'il fut un palais médiéval royal puis tribunal révolutionnaire et la prison de Marie-Antoinette
Les moins de 26 ans, foncez : pour vous
la Conciergerie est gratuite toute l'année.
Plus d'infos ici
Pour ceux qui sont en manque d'ambiance tropicale
vous habitez à Paris et vous ne connaissez pas cette serre
Allez on se dépêche de prendre un shot de verdure
une balade romantique dans le Jardin des Plantes
à l'école botanique ou au jardin de roses et de roches pour parfaire sa visite
Allée Jussieu - 5e
Pour ceux qui n'ont jamais su choisir entre ville et campagne
Le plus grand mur végétalisé de Paris
Une publication partagée par parius (@pariuss) le 8 Oct
11-21, rue d'Alsace - 10e
Impossible de le rater : une vigne court le long de sa façade
à l'angle des rues Léon Frot et Emile Lepeu
Le pied de vigne planté dans la cave donne naissance chaque année à une trentaine de bouteilles
Une publication partagée par L'Air de Paris (@lairdeparis) le 6 Nov
Bistrot Melac42, rue Léon Frot - 11e
la Russie sera sur toutes les lèvresL'église orthodoxe russe Saint-Séraphin de Sarov
Reportez votre cuite du vendredi soir au lendemain : cette petite jeunette (à peine 44 ans au compteur) n'ouvre ses portes au public que le samedi aprèm de 14h à 18h
Une publication partagée par @carolepitras le 11 Avril 2017 à 11 :18 PDT
91, rue Lecourbe - 15e
Pour les sportifs qui veulent apprécier la vue
Si taper un foot au city au bord du canal résume l'intégralité de ton activité sportive mensuelle
on a peut-être de quoi te faire bouger un peu plus
Bienvenue sur l'île (artificielle) aux Cygnes : 850 mètres de long entre les ponts de Bir Hakeim et de Grenelle
une réplique de 16 mètres de haut de la Statue de la Liberté (sur la pointe sud)
vélos fixes et autres installations pour muscler tout ça
Une publication partagée par Catherine Caldwell (@catcald) le 19 Nov
Allée des Cygnes - 15e
Pour ceux qui ont vraiment besoin d'un break
Vous ne vous rappelez plus à quoi ressemble une vache
vous avez soudainement envie de vous promener nu en plein air et votre odorat devient peu à peu insensible
Vous m'avez tout l'air de souffrir des premiers symptômes du burn out
On embarque destination le bois de Vincennes pour découvrir la ferme de Paris
en préservant autant la nature que votre carrière professionnelle
Une publication partagée par Clémentine (@clm2906) le 27 Oct
Plus d'infos
Auriane Camus
©JeniFoto/ShutterstockAaah la Grèce..
même pas besoin de prendre l'avion pour profiter des délices de la cuisine hellénique
on vous partage notre petite sélection des meilleurs restaurants grecs à Paris
on ne rêve que d'une seule chose : une salade grecque
Des ingrédients qui sentent bon la fraîcheur et le soleil
Mais la gastronomie grecque est loin de se résumer à cela
Et même les incontournables de la street food
et les restaurants grecs de Paris sont là pour vous le prouver
les deux restos de cuisine grecque orchestrés par la cheffe Mikaela Liaroutsos et ses équipes valent le détour et promettent une explosion de saveurs
les assiettes créatives du Bistro à partager (dont un des meilleurs tarama de Paris
ou encore la Xorta comme là-bas)
faite de plats généreux où la pita est reine
cette pépite a su conquérir les âmes gourmande en quête de saveurs authentiques héllènes
Une publication partagée par Mikaela Helena Liaroutsos (@etsi_paris)
la rue Saint-Denis abrite un délicieux restaurant grec dont la nouvelle carte risque bien de vous enchanter
préparez-vous à un véritable voyage en plein cœur du pays des Cyclades. Terrasse en bois clair
céramiques azurées et vaisselle en terre cuite vous plongent dans une atmosphère dépaysante qui sent bon les vacances
on a craqué pour le tarama hyper crémeux (sûrement l’un des meilleurs de Paris) accompagné d’un délicieux pain aux olives Kalamata
ainsi que le poulpe fondant et sa salade de pommes de terre. On accompagne le tout d’un bon verre de vin nature made in Greece et le tour est joué
Une publication partagée par PARIS-ATHÈNES (@parisathenesfamily)
le Zorba te propose un voyage dans les îles des Cyclades
On te conseille notamment en entrée l'assortiment de keftedes des îles des Cyclades
Tu trouveras aussi sur le menu les classiques souvlakis (brochettes de viande) ou encore la moussaka
cette table parisienne s'est rapidement imposée comme l'un des meilleurs restaurants grecs de Paris
voire de la planète puisque son chef Andréas Mavrommatis est considéré comme l'un des meilleurs cuisiniers grecs au monde
on te conseille de goûter à la "découverte des Mezédès"
En plat tu pourras essayer les Saint-Jacques grillées
servies presque crues mais qui continuent de cuire dans le bouillon
Une publication partagée par Maison Mavrommatis (@maisonmavrommatis)
mais ses souvlákis (sandwich typique grec composé d'une viande grillée
le tout enveloppé dans du pain pita) sont tellement bons qu'on était obligés d'en parler
Et puis ça reste quand même moins glauque que le grec en bas de chez toi
Une publication partagée par PARIS-ATHÈNES (@parisathenesfamily)
Nommé d'après une chaîne de montagnes kurde
Zagros s'est imposé comme un classique des cantines grecques à Paris
je t'assure que ton estomac nous dira merci
Tu pourras mélanger les entrées un peu comme dans un bar à tapas : houmous
On te conseille la grillade Zagros (agneau
Une publication partagée par 🧿Restaurant Zagros🧿 (@lezagros.paris20)
Cette adresse c'est un peu LE Grec de Paris
déjà parce qu'il appartient au Mavrommátis cité plus haut et qu'en plus le cadre est hyper sympa
Alors certes la terrasse est minuscule donc pour chiller le soir avec tes potes c'est pas top
mais ne t'inquiète pas il y a plein de place à l'intérieur
et puis surtout c'est méga bon. Tu auras le choix entre le célèbre Ouzo et ses grosses olives violettes
ou encore les poivrons doux marinés à l'ail et huile d'olive
on te conseille les calamars farcis aux petits légumes
Une publication partagée par Gilles Pudlowski (@gillespudlo)
ce petit resto te plongera directement dans la culture hellénique
ici tu es sûre de goûter aux saveurs du pays : tout est cuisiné à base de recettes méditerranéennes
On te conseille particulièrement le Baklava
Une adresse gastronomique à aller tester de toute urgence
Une publication partagée par Evi Evane Paris (@evi.evane)
Ce spot de street-food 100% grecque est connu des riverains comme le loup blanc
tu sais ce pain tout doux garni de plein d'ingrédients ultra frais
et les mélanger avec des radis roses et noirs
de la salade et du délicieux tzatzíki maison
ne t'inquiète pas tu auras aussi droit à ton moment de bonheur : un pain pita avec des beignets de fleur de courgette et de la feta
Une publication partagée par Gallika - cuisine grecque (@gallikafr)
Galliká7, rue Godot de Mauroy - 9e83, passage Choiseul - 2e36, rue Washington - 8e37, rue de Châteaudun - 9e20 bis, Rue La Boétie - 8e37, rue du Faubourg Poissonnière - 9eOuvert du lundi au vendredi de 11h30 à 14h30 Plus d'infos
10 nouvelles terrasses chics où boire des verres au soleil à Paris
Top 15 des plus belles créations chocolatées à offrir pour Pâques
4 nouvelles adresses street food où se régaler ce printemps à Paris
Louise B
© TuchesModifier articleOKOn est si content quand on commande une bière et qu'on a la surprise de la voir accompagnée de cacahuètes
N'empêche que ces délices font un pâle effet devant la générosité de certains restaurants
Certains n'hésitent pas à offrir le plat à l'apéro
le Penty est un petit bar chaleureux où il fait bon vivre
On se pose sur la terrasse aux airs méditerranéens pour profiter des derniers rayons de soleil autour d’une bière fraîche
un assortiment d’amuse-gueules composé de pommes de terre épicées
d’olives piquantes et de fèves au cumin
Une publication partagée par Alexandra Carlin (@alexandracarlinperfumer) le 31 Oct
Le Penty11, rue de Cotte - 12e
Les amateurs de slam et autres performances poétiques ont leur QG du côté de Belleville : le Culture Rapide
On y va pour découvrir les futurs Grand Corps Malade ou Abd Al Malik lors de leurs sessions scènes ouvertes
le barman propose un buffet apéritif gratuit
Qu’il est chouette ce petit bar à l’angle de la rue piétonne Olive ! Pendant l’happy hour (19h-20h)
si on commande une bière à 5€ on a le droit à une portion de frites gratuite
On commande un plat frais et fait maison pour bien terminer la soirée
Une publication partagée par Sarah-Maria Deckert (@sarahmdeckert) le 2 Sept
Brasserie l'Olive8, rue l'Olive - 18eLe Bouillon Belge
c’est Moule Party au Bouillon Belge
Le bar cosy et tendance se transforme en restaurant gratuit le temps d'une soirée et offre son plat de moules
qui se marie très bien avec les bières proposées (plus de 100)
Une publication partagée par Cecile Caillet Sisco (@ceciledelatrucmuche) le 27 Janv
Bouillon Belge6, rue Planchat - 20eLes Trois FrèresAttention au (très) bon plan
Les Trois Frères offrent leur savoureux coucous merguez pour le prix d’une conso (pas chère)
rendez-vous dans le 18e à partir de 20h30 - voire avant pour être sûr d'avoir une table - pour en ressortir sans être affamé, du moins pour la soirée
Les Trois Frères 14, rue Léon - 18e
Tribal CaféDans le même genre que Les Trois Frères
situé dans la cour animée des Petites-Ecuries
vous commandez une boisson et qu’on vous l’apporte avec un plat de couscous bien garni
C’est comme ça tous les jeudis et vendredis
Tribal Café3, cour des Petites-Écuries - 10e L’embuscade
Une fois entré dans ce lieu exotique coloré
La musique entraînante vous fera danser et commander leur bon rhum arrangé
les amis du quartier viennent cuisiner des plats sur place qui sont servis gratuitement
Une publication partagée par Vicenage (@vicenage) le 27 Nov
L'Embuscade 47, rue de la Rochefoucauld - 9e