Alexis Muñoz Olive oils Blog

Black and white photo of Fabian & Sarah Feldmann, smiling with their arms crossed.

Fabian Feldmann, (L) Impertinent

Adjective, masculine noun - Impertinent: Describes a man who acts, speaks, or thinks in opposition to traditional cuisine.

Olive oil producer and oleologist Alexis Muñoz tasting and discussing with Chef Yoann Conte in the kitchen of his restaurant.

Opening a Path. Yoann Conte

The man is at ease with the legacy he carries, in charge of the blue house in Veyrier-du-Lac, made famous by chef Marc Veyrat. This relaxed demeanor is a signature of his simplicity.

Chef Eric Guerin, smiling, in the kitchen of his restaurant La Mare aux Oiseaux.

A striking contrast of one who seeks to root himself deeply, while already dreaming of a next flight. Double protection: the familiar safety of the places we know by heart, and the anonymous freedom that a distant destination provides.

Chef Cyril Harberland smiling with his arms crossed.

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.

Talent², Nicolas Gautier

Nicolas Gautier, Chef at Château d’Esclimont, constructs his dishes like sentences, with a clear and refined culinary grammar, where flavors and textures wrap around a star ingredient.

Black and white photo of Michelin-starred chef Christopher Coutanceau.

Circle of Trust: Christopher Coutanceau

A gastronomic reference, with two Michelin stars for 27 years and recognized as one of the world's top tables since 2013, the chef from La Rochelle has drawn a continuous line throughout the various stages of his ascent.

Francis Kurkdjian

The first impression that sparks curiosity about the other. The freedom to follow one's own path, rather than doing what tradition would dictate.

Black and white photo of Alexis Muñoz tasting olive oil while taking notes.

A Strong Commitment to Chefs

Alexis Muñoz is deeply committed to chefs, built around a sustainable and direct exchange, without any intermediaries. Transparency is key to ensuring the quality of a product with a high organoleptic concentration.

A beautiful and happy New Year 2013, with our heads in the olives! January 12, 2013

2012 saw the birth of Alexis Muñoz Olive Oils through an unprecedented production approach.

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