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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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A spoon in the foreground contains Picual 18:1 olive oil, glossy and golden. In the background, a matching 50 cl bottle is visible, highlighting the product.

The Mediterranean diet in your spoon !

Discover how to incorporate Picual 18:1, naturally rich in polyphenols and monounsaturated fatty acids, into your daily routine to enjoy the benefits of the Mediterranean diet.

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Spring on a plate: burrata, green peas and fresh broad beans, enhanced with our 18:1 Picual extra virgin olive oil from Alexis Muñoz.

The taste of spring on a plate

A fresh, seasonal recipe elevated by the vibrant vegetal character of our Picual 18:1 extra virgin olive oil.

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Group photos with Alexis Muñoz’s olive trees and the village mayor.

Couffoulens grows the future!

In Couffoulens, the village children planted young olive trees as part of our Nectar Regenerative Olive Growing program.

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