Oliv&sens, elected best French olive oil in the international competition 'Japan Olive Oil Prize 2022'

Oliv&sens at the Relais Bernard Loiseau


Oliv&sens at the Relais Bernard Loiseau

Oliv&sens Goût à l'ancienne olive oil had the great privilege and pleasure of being chosen to incorporate a creation by Chef Patrick Bertron of Relais Bernard Loiseau.

The recipe and the photo of the creation will be unveiled very soon in a future article and in the magazine Arts & Gastronomie Rhône-Alpes.

The Arts&Gastronomie magazine is distributed in delicatessens, wine merchants, cheese shops, restaurants and hotels.

We offer you here a photo report of the preparation of the recipe by Chef Patrick Bertron. A real moment of wonder in front of this art that is cooking.

If you also want to discover our olive oil Oliv&sens Old-fashioned taste, go to our Online Store or with one of our points of sale.

Myriam & David

Old-fashioned taste olive oil in the kitchens of Relais Bernard Loiseau
charcoal and mushroom powder
fried mushrooms
Explanations on the different ingredients
Tahoon Cress leaves
Lichen
arrange dumplings of cream of mushroom soup
art and precision
Avens root
Everything is arranged with tweezers and a lot of care
The final touch: old-fashioned taste olive oil and crushed dried ham

December 2, 2021