Connecting decision makers to a dynamic network of information, people and ideas, Bloomberg quickly and accurately delivers business and financial information, news and insight around the world 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:  , , 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 2.[#image: /photos/57ad4f0a53e63daf11a4ddcc]|||||| 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 ADVERTISEMENTADADWant more SAVEUR?Get our favorite recipes Articles may contain affiliate links, which enable us to share in the revenue of any purchases made. Registration on or use of this site constitutes acceptance of our Terms of Use. 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 Please enable JS and disable any ad blocker 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:  , , 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:  , , 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:  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 your new go-to podcast to spice up your weekday mornings with relevant news and behind-the-scenes from Brussels and beyond From the economy to the climate and the EU's role in world affairs this talk show sheds light on European affairs and the issues that impact on our daily lives as Europeans Tune in to understand the ins and outs of European politics Dare to imagine the future with business and tech visionaries Deep dive conversations with business leaders Euronews Tech Talks goes beyond discussions to explore the impact of new technologies on our lives the podcast provides valuable insights into the intersection of technology and society Europe's water is under increasing pressure floods are taking their toll on our drinking water Join us on a journey around Europe to see why protecting ecosystems matters and to discover some of the best water solutions an animated explainer series and live debate - find out why Water Matters We give you the latest climate facts from the world’s leading source analyse the trends and explain how our planet is changing 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 Be the first to get our biggest stories delivered to your inbox. 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 Where to Indulge in an Insane Strawberry Tart Three New Italian Restaurants to Try Right Away The creations of Paris's best chocolatiers for easter 5 Grand Gourmet Luxuries to Treat Yourself to… for Less Than 40 € The new Michelin-starred restaurants to try in Paris Where to take a cool and stylish pastry class in Paris 5 new adventurous tables in the heart of Paris Our 5 Favorite Bouillons for a Feast Without Breaking the Bank Four new tables for friends to reserve as a group Where to Have an Author's Breakfast in Paris Where to Find the Best Carrot Cakes in Paris The New Marine Table That Delights the Triangle d'Or 5 fresh new addresses in Saint-Germain-des-Prés Where to book for a business lunch in Paris Kapara launches the sexiest Israeli brunch in Paris We Went Back for Lunch at Jòia by Hélène Darroze Discover the Trendiest Cocktail Bars Reviving Paris 10 off-road dresses you absolutely must put on this winter Hotels with rooftop that make our head spin in Paris 12 turn-key looks to be in the spotlight at a wedding The 5 New Parisian Boutiques You Absolutely Need to Check Out Glucose Goddess: Jessie Inchauspé's Revolutionary Method 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 équipeOKS'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 and website in this browser for the next time I comment Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" This site uses Akismet to reduce spam. Learn how your comment data is processed 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 © Copyright 2025. Powered by WordPress Viewport Theme by ThemeZilla Manon Merrien-Joly © Getty ImagesOKÀ 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 © TuchesOKOn 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