Oliv & sens olive oils at Christian Têtedoie, Michelin-starred chef, Meilleur Ouvrier de France

On September 17, we had the honor and great joy of seeing two of our olive oils, Aglandau and Picholine, selected for use in a creation by Christian Têtedoie: 'Le cèpe et l'olive'.

Back in pictures on these precious moments spent in the kitchen of the Têtedoie restaurant, with Christian Têtedoie, Starred Chef, Meilleur Ouvrier de France, Christophe Carlier, Executive Chef, Master Chef of France and their team.

Our olive oil Picholine was used for cooking ("to add a little boost"), theAglandau as for it, it was used once the creation was on the plate (softer and more enveloping in order to enhance the aromas of the porcini mushrooms and the sprigs of fennel arranged all around).

The creation was as delicious as it was pretty... we let you admire it!

The recipe will be unveiled very soon in the magazine Arts & Gastronomy Rhône-Alpes. We will present it to you in our blog as soon as it is published.

If you want to discover these two nuggets, our Oliv&sens Aglandau and Picholine olive oils are available in our e-shop.

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See you soon for other news!

Myriam & David

preparation of the mousse that will serve as a base with the Aglandau olive oil

delicately, the slices of porcini mushrooms

placed on the moss and surrounded by a few sprigs of fennel

and the final result: the boletus and the olive

Oliv&sens and Christian Têtedoie olive oils

Published on September 23 2021

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