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Create, Share, Transmit – Paul Bocuse Institute

Alexis Muñoz engaging in conversation with a group of chefs around a black countertop, on which bottles of olive oil and glasses are arranged, in a room with stone walls and a warm atmosphere.
2019

Alexis Muñoz

May 31, 2019

Time stood still at the Paul Bocuse Institute, in the serenity of the place… 

A team, a gastronomic gem, led by Chef Davy Tissot. This Friday, Alexis Muñoz visited the team at the Restaurant Saisons, located in the Château in Ecully.


Meeting the chefs of today and tomorrow, spending time and sharing with them, sensing, tasting, explaining, transmitting, and above all, understanding what drives and inspires them.
All of these experiences allow Alexis Muñoz to produce exceptional olive oils and offer an ingredient that is more than just a condiment!

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Three small piles of green olives placed on a white wooden table, seen from a low-angle view

Soon the 2025 harvest

Alexis Muñoz is in our mill in Córdoba, Spain, for the harvest and pressing of olives of our Picual variety.

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A bottle of Picual olive oil (18:1) in green, held in the left hand. In the background, a plate with a slice of bread topped with creamy burrata and sliced figs. A wooden board with whole figs. Everything arranged on a wooden table.

Delicious recipe suggestion

Here’s a simple and elegant recipe idea celebrating the season’s last figs.

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Alexis Muñoz holding an olive branch in his hand, next to an olive tree with branches and green olives. He is wearing glasses, a gray t-shirt, and a watch on his wrist.

Harvest 2025

Did you know? The olive is a winter fruit!

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