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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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250ml tin of organic Arbequina olive oil 'Des Futurs Grands', on a table with a mortar in the background, a bowl with eggs, and an egg carton. On the table, flour is spread out.

Travel light, savor big!

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A 50cl tin of 18.1 Arbequina olive oil, surrounded by sunflower blossoms and olive branches, placed in a wicker basket filled with ripe olives, set on a white table.

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Fields of young olive trees with a view of the Pyrenees and a blue sky.

Plantation in progress – the second operating farm of Nectar Regenerative Oleiculture!

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