“A drop of gastronomy on your plates! ”
Supported by
Our starred chefs
Chef Mauro Colagreco
Chef, Mirazur ***, Menton
Arriving in France in 2001, he took charge of Mirazur in 2006 after having trained with great French chefs such as Bernard Loiseau, Alain Passard, and Alain Ducasse. His creative approach and commitment to local products and the protection of our planet have contributed to his success and reputation in the world of gastronomy.
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Chef Marcel Ravin
Executive chef of the Monte-Carlo Bay Hotel & Resort & starred chef of the Blue Bay restaurant
It was in 2005 that Marcel Ravin took up the challenge of launching, as Executive Chef, the Monte-Carlo Bay Hotel & Resort, a true concentrate of the Monaco experience, a “Resort within the Resort” combining hospitality, gastronomy, nightlife , well-being and entertainment, in a chic and relaxed atmosphere.
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Chef Gaël and Mickaël Tourteaux
Chefs, Flaveur**, Nice
Gaël and Mickaël Tourteaux, two brothers from Nice, work together in the kitchen as if they were inseparable. Having each acquired experience in prestigious gastronomic institutions, such as Negresco with Alain Llorca or alongside Michel Del Burgo, they present a harmonious and complementary collaboration. Their childhood in Guadeloupe and their love for travel inspire them to explore all flavors with precision. Their cuisine reflects their personality and brings guests together around deliciously daring dishes.
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Chef Patrick Raingeard
Chef at La Table de Patrick Raingeard - Hôtel du Cap Estel***** – èze
Even as a child, in his native Brittany, Patrick Raingeard salivated while watching his grandmother cook fried potatoes, fascinated by “this foaming butter on the stove, which browned without burning”. His grandmother was grateful to introduce him to the pleasures of good living.
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Chef Antonio Salvatore
Chef, Rampoldi, La table d’Antonio Salvatore *, Monaco
Elegance, simplicity and respect for local products, particularly organic vegetables, define the cuisine of the chef, who collaborates closely with a large network of regional producers. His approach highlights Italian cuisine, rooted in Mediterranean flavors and iconic ingredients from southern Italy. However, he does not forget to explore other foreign cuisines, enriched by his varied experiences over the years.
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Our
Bestsellers
OUR
Novelty
Mandja root oil
With chef Marcel Ravin
A creation made in collaboration with the chef to find the right balance between the desired materials.
“It took us two years to find the right balance between the subjects. ”
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Our olive oils
Our
Gift boxes
Travel box
Our perfumed oils come from the infusion of rigorously selected fresh plants Presentation text of the Huilerie Our perfumed oils come from the infusion of fresh plants.
Epicurean Discovery Box
Our flavored oils are the result of a careful infusion of carefully selected fresh plants. The Epicurean Discovery Box offers a selection of our best oils, each offering a unique and refined flavor.
Health Well-being Box
Our perfumed oils come from the infusion of fresh plants, chosen for their beneficial properties. The Health Well-being Box brings together our healthiest oils, designed to support your general well-being.
Our News
Saint Michel Oil Factory
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LES BIENFAITS DE L’HUILE D’OLIVE
ALLIÉE DU SQUELETTE De par sa composition particulière, acides gras mono-insaturés et acides gras polyinsaturés, cet aliment est un véritable élixir pour notre colonne vertébrale. Il favorise la croissance osseuse,...
learn moreLES BIENFAITS DE L’HUILE D’OLIVE
ALLIÉE DU SQUELETTE De par sa composition particulière, acides gras mono-insaturés et acides gras polyinsaturés, cet aliment est un véritable élixir pour notre colonne vertébrale. Il favorise la croissance osseuse,...
learn more -
La dégustation de notre huile d'olive
• Critères visuels Les yeux permettent de juger le moyen de conditionnement et le produit selon des critères plus ou moins subjectifs. Les critères visuels suivants sont les premiers indicateurs...
learn moreLa dégustation de notre huile d'olive
• Critères visuels Les yeux permettent de juger le moyen de conditionnement et le produit selon des critères plus ou moins subjectifs. Les critères visuels suivants sont les premiers indicateurs...
learn more
