Our commitments
A community committed to promoting the local gastronomic heritage
Our kitchen garden
grow, pick, cook
At the heart of L’Olivier’s garden, the kitchen garden is an essential part of the cooking. Christophe Hairabian, the owner, tends it himself with love, season after season. Seasonal vegetables, edible flowers and the house’s aromatic plants grow there: cosmos, oxalis, marigold, lemon balm…
This home production gives the restaurant a precious degree of self-sufficiency. A herb picked that very morning, a few metres from the kitchen, has neither the taste nor the freshness of one that has travelled. And when the garden is not enough, the house naturally turns to the local producers around it: the garden and the land complement each other, without ever replacing one another.
More than a place to grow, the kitchen garden is a daily source of inspiration. It is here that some dish ideas are born, as the flowers bloom. The chef works as close as possible to the produce, to reveal its full intensity.
To share
train, inspire, elevate
At the heart of L’Olivier’s kitchen, passing on knowledge is an essential value. Christophe Pulizzi has chosen to train his brigade of young talents himself. For him, excellence is measured neither by age nor by seniority, but by vision, determination and the ability to trust oneself. Having broad shoulders, knowing where you are going and persevering: these are the keys to growing in this demanding profession.
Working alongside him means immersing yourself in a cuisine where every detail counts. He attaches fundamental importance to knowledge of taste, the ability to understand and enhance every ingredient. Precision, perseverance and high standards are the watchwords he instils in his apprentices, with rigour and kindness. More than a skill, he passes on a philosophy: sincere cooking, rooted in emotion and respect for the produce.
His commitment goes beyond the walls of the restaurant. With hotel schools and associations, he shares his experience with the new generation, convinced that cooking is above all a human adventure, where everyone progresses, learns and surpasses themselves, carried by a shared passion.
Local involvement
Working closely with our suppliers
At L’Olivier, every dish is an encounter between nature, producers and cuisine. We are committed to working closely with our local suppliers to offer our customers fresh, seasonal cuisine that is deeply rooted in our region.
Our suppliers are more than just partners; they are the creators of our menu, and that’s why: each ingredient is carefully chosen, according to the harvests and products available, to guarantee an authentic, environmentally-friendly taste experience.
By choosing to work with trusted producers, we support the local economy while offering ethical, transparent and responsible cuisine. We make a point of highlighting the origin of our products, by providing our customers with a map detailing the place of origin of each food item, right on the table, as well as the names of our suppliers.
Our distinctions, such as the title of Maître Restaurateur and our membership of the Collège Culinaire de France, reward this constant commitment to quality and authenticity. These labels underline our determination to offer a cuisine that is sincere, genuine and true to our values.
We are proud to highlight our local commitment, because together we create a culinary experience that celebrates the richness of our region.
Teritoria
A committed network, keeping the local gastronomic heritage alive
Teritoria brings together committed players around a shared vision of gastronomy and the art of hospitality.
By joining this network, L’Olivier affirms its attachment to proximity, authenticity and the promotion of local produce. This approach reflects our wish to favour local producers and support more responsible gastronomy.
Joining Teritoria is a natural continuation for our restaurant, whose cooking draws its inspiration from the land, its produce and the people who work it.
This collaboration will also be an opportunity to share our experiences with other establishments and to develop our practices in favour of sustainable gastronomy.
