Swiss chefs came to pick up olives at the Calanquet
Twelve chefs from Switzerland and Haute Savoie came in Provence, in Saint-Rémy-de-Provence, to discover olives and 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 the "Buffet de la Gare des Eaux Vives", were the hosts of this day. Received by Anne and Gilles Brun, owners of the mill, the chefs picked up olives. Arboretum contains 75 traditional varieties, the chefs were able to observe alls steps of the harvest and olive oil making : sorting, pressing, ... in order to get the green gold.
Marc de Passorio, chef of the Restaurant of the Vallon de Valrugues, prepared the lunch with a menu about olive oil. They ate : rabbit with tapenade, langoustines with orange cooked with olive oil...
For fun, the chefs played pétanque in an exceptional surroundings.