Some Swiss chefs came to pick the olives at the Calanquet

Twelve chefs from Switzerland and from Haute Savoie came in Provence, in Saint-Rémy-de-Provence, to discover the olives and the olive oil. At the Moulin du Calanquet, Dominique Gauthier and Serge Labrosse, chefs of the "Chat Botté" at the hotel Beau-Rivage in Geneva and "Buffet de la Gare des Eaux Vives" were the organizers of the day. Received by Anne and Gilles Brun, the owners of the mill, the chefs have picked up the olives. In the fields composed with 5 traditional varieties, they saw the different steps to do olive oil : the washing, the crushing, the malaxage ... before obtaining the green gold.

In the professional kitchen of the mill, Marc de Passorio, chef of the Restaurant of the Vallon de Valrugues had prepared the lunch with a menu around olive oil. They had for example rabbit with tapenade, langoustines with orange and cooked with olive oil...

In addition, they played pétanque in a exceptional surrounding.