Since 2012, the Dolce Fregate Provence has committed to a short circuit approach in order to elaborate its seasonal menus, both for the gourmet restaurant Le Mas des Vignes, for the club house La Restanque and for the creation of groups and receptions' meals.
The Chef Guillaume Maurice is committed to this approach along with many partners: market gardeners, cheese makers, farmers...
At the inception of this new way of cooking: the AMAP Les Olivades in Ollioules and its ambassadors: Daniel and Denise Vuillon.
THE BIRTH OF THE AMAP LES OLIVADES
In 2001, Daniel and Denise Vuillon create the 1st AMAP (Association for the Preservation of Peasant Agriculture) after an interesting discovery during a trip in the United States.
THE COMMITMENT OF THE VUILLONS
Located in Ollioules and counting 7.5 hectares of farming, the Farm Les Olivades rests on a specific philosophy. Daniel and Denise Vuillon commit to respect natural balance: they do not use any pesticides or herbicides and the contributions are strictly organic.
THE AMAP APPROACH
The objective is to learn again to consume seasonal products locally cultivated while fighting against the uniformisation of consumption and the zero defect product.
Find out more about the AMAP les Olivades.