Beautiful Star. Cyril Haberland
Thirteen months... That’s how long it took Cyril Haberland for the gastronomic restaurant L'Oison at Château des Reynats, near Périgueux, to be reborn under a beautiful star in 2011.
Regaining a lost star was a challenge he had already taken on a few years earlier, in charge of the kitchens at Château Andrieu.
Intuitive and inspired, Chef Cyril Haberland combines local terroir with rare ingredients to offer cuisine that is both delicate and powerful.
Alexis Muñoz olive oils are featured on the L'Oison menu.
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Pan-Fried Tomatoes with Picual Olive Oil
A simple and generous recipe combining ripe tomatoes, fresh basil and Picual 18:1 extra virgin olive oil.
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How to Choose the Right Olive Oil
Discover the four essential criteria for choosing a premium extra virgin olive oil: variety, ripeness, producer, and packaging.
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While Our Forests Burn, Let's Protect Biodiversity
Wildfires destroy entire ecosystems. Discover how simple actions—and our NECTAR Program help protect biodiversity for the future.
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