To the singer, the hits, to the actor, a Caesar;
to the olive oil producer, 23 medals in four years and the support of the greatest chefs.
What was once a fad has turned into a successful business.
The 3,000 trees at the Leos estate, near L'Isle-sur-la-Sorgue, yielded 6 tonnes of olives during the last harvest in October.
An organic production bottled under the discreet H label.
"Original, more fiery green fruit, ripe fruit with a strong personality, I use them on pasta, a hot dish, a salad ..."
On Sundays, the artist likes them. spend with his sons around a brunch.
“When I was young, we took the opportunity to celebrate all the birthdays of the family
.
Stew, chicken with olives, braised beef cheek, Asian and Italian specialties… You had to vary.
Not to mention my mother's mimosa eggs. "
While waiting to be able to reopen its Parisian restaurants - La Gare et le Bœuf sur le Toit - and have lunch again in Lapérouse, Braisenville or
This article is for subscribers only.
You have 21% left to discover.
Subscribe: 1 € the first month
Can be canceled at any time
I ENJOY IT
Already subscribed?
Log in