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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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Alexis Munoz sitting outdoors in the foreground, with the “Alexis Munoz regenerative olive growing” logo on a white background.

What if the agriculture of tomorrow started with the olive tree ?

Interview on Pyrénées FM about the Nectar program and regenerative olive growing.

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The image showcases Alexis Muñoz’s single-variety olive oils, 18:1 Arbequina, in its 50 cl format.

What if every recipe deserved its perfect olive oil ?

Enhance every dish with the olive oil that suits it best.

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The image shows three monovarietal olive oils by Alexis Muñoz 18:1 Picual, Arbequina, and Cornicabra - in 50 cl bottles.

The incredible olive oils of Alexis Muñoz !

Sat’Info: Profile of Alexis Muñoz

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