Alexis Muñoz Olive oils Blog

A team of 5 people, including Chef Christophe Hay, in the kitchen.

Grandeur nature. Christophe Hay

As the name of their restaurant suggests, one feels close to what Chef Christophe Hay and his wife offer: a team spirit that evokes family

The magnetic field. Franck Putelat

A magnetic field is a field of force. Generated by a magnet. And its intensity increases near the source.

Mount Fuji in Tokyo, Japan, snow-capped with a sunrise in the background and a torii gate.

Our 18:1 Olive Oils in the Land of the Rising Sun

Tasting our olive oils in the Land of the Rising Sun. An obvious choice... A magnificent journey to meet the great French chefs based in Tokyo.

Black and white photo of Chef Lionel Giraud, at the pass in his restaurant's kitchen, plating a dish with Alexis Muñoz's olive oil.

Lionel Giraud, The Culinary Puzzle

Each dish is a surprise in itself. Inventiveness meets indulgence in a dialogue that delights.

At Louis-Michel Lentz's, dressed in a white chef's jacket, plating a dish, a spoon in his hand, pouring a glossy sauce over a lamb chop.

Louis-Michel Lentz, The Balance Point

Is it a coincidence that Louis-Michel Lentz applies his expertise in a former pharmacy, once one of the most famous in Moscow, now home to the Baccarat House and its restaurant, the Cristal Room Baccarat, nestled on the first floor of the building?

Chef Laurent Peugeot wearing a dark shirt, smiling confidently while holding chopsticks in one hand, with arms partially crossed, against a dark background.

Laurent Peugeot, Haiku

To choose between earth or sea. Deconstructed foam of seaweed. Change from the ordinary.

Chef Franck Renimel carefully plating a dish in the kitchen of his restaurant.

Franck Renimel, Rebellious Cuisine

Whether in the city center or its surroundings, Chef Franck Renimel practices his culinary freedom on the margins, through his fine and indulgent culinary pairings, presented with an eye for aesthetics and balance.

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