« We must put aside convential wisdom : that fine wine could only be French, or that fine caviar would only come from the Caspian Sea, a fine olive oil is not necessarily Italian. The proof ? L'Huile H from Domaine Leos, in the Vaucluse region. I tasted this oil and it proved to be a great moment of pleasure. This oil is largely at the level of the best products that I could have tasted in Italy. An exceptional terroir, carefully selected and harvested varieties of olives, the processing know-how : Patrick Bruel has decided to strive for excellence. And he has suceeded. »
Le Plaza Athénée restaurant in Paris (three Michelin stars), Louis XV restaurant in Monaco (three Michelin stars), The Dorchester in London (three Michelin stars), Le Meurice in Paris (two Michelin stars). Since 1999, Alain Ducasse has also been the chairman of the Châteaux et Hotels Collection (with about 700 locations). He runs the Alain Ducasse Group which is an international empire of more than 20 hotels and restaurants that employs 1,400 people. According to the American financial magazine Forbes, he has been ranked 94th out of 100 of the most influential personalities in the world. On April 15, 2013, the British magazine Restaurant presented him with the Lifetime Achievement Award of the San Pellegrino list, which consists of the 50 best restaurants in the world. Among his latest books is, "Ducasse chez vous" Ducasse edition, and "Manger un acte citoyen", Les Liens qui libèrent edition.
“It’s a very perfumed oil, very pronounced green
flavor (dandelion), slight taste of fresh thyme, black-peppered or even peppered
flavor on the finish… I’ve seasoned a salad with it: it was perfect without
salt, without pepper, just plain. It was also delightful when matched with goat
cheese. So, it’s an excellent product!”
Restaurant Guy Savoy, Hôtel de la Monnaie de Paris,
awarded “The World’s Best Table” in the 2017 & 2018 List (classification of the 1, 000
best world restaurants / https://www.laliste.com/fr/) / Most recent
books : Guy Savoy - Savourer la vie
/ Souvenirs joyeux (Flammarion) and Tout
sur l’œuf / L’œuf en 90 recettes (éditions Telemaque).
« A very original
oil… aromas of leaves of artichoke, dandelion flowers, hints of rocket salad
and garrigue herbs. That’s L’Huile H! Perfect with the arrival of spring, and
it will make our summer a delight!”
de France, Chef and owner of of “Jardin du Quai” and of “L’Atelier” at
« L'Huile H is an aromatic and very balanced oil with
intense aromas which gives it a very long and enjoyable finish. Tasting it
feels like a walk in a garden. Hints of fresh grass are released with a floral
touch. However, it is an intense oil with a peppered flavor on the finish –
thanks to antioxidants – which contributes to its structure in the palate. It
is characterized by a fresh note which gives it smoothness and harmony.
Mostly distinguished olive expert and olive grower of
France, owner of Moulin de Chateau Virant, author of “De l’olive à l’huile
d’olive” (published by Château Virant).
« “An olive oil
with a subtle taste; a shining testimony of the olive-growing culture of
Olive expert, former CEO of the
Association Française Interprofessionnelle de l’Olive (AFIDOL), co-author of Les bonnes pratiques d’hygiène pour
l’élaboration de l’huile d’olive vierge (collective publication of AFIDOL).
« « A vivid and aromatic olive oil characterized by green fruit,
pepper-like intensity, little bitterness!”
enologist for Aix-Œnologie at Meyreuil (official lead analysis laboratory for
olive oil), President of AFIDOL, President of the Office of accreditation and
control at INAO (Governmental Institute in charge of Protected Appellation and
Origin labels) and olive grower at Eguilles.
Beautiful discovery of a wonderful nectar of what olives can give best. L'Huile H is a real velvet for the most delicate palates.Under tis intense tinted bronze coloring, a surprisingly complex bouquet unveils itself. It is an admirable balance between richness and finesse, opulence and freshness. Its subtle fruity and spicy flavor, supported by a slight bitterness and a restrained fieriness, leaves a pleasant memory of purity and harmony.L'Huile H will match perfectly with vegetables, fine fish, goat cheese... A light drizzle of this aromatic concentrate will suffice to season these delicacies, and evoke the sweetest memories of summer vacation. »
Acclaimed as "Best Craftsman in France" in 1976, "Chef of the year" in 1987, "Cook of the century" in 1990, and best restaurant in the world in 1994 by the International Herald Tribune. Today, he holds the greatest prize list in the history of culinary art, with 32 stars in the Michelin Guide and oversees a worldwide empire of fine restaurants that he establishes (L'Atelier, La Table, La Cuisine, Le Salon de thé and Le restaurant Joël Robuchon).
« “L’Huile Originelle H, of Domaine Leos, is a rare oil
of remarkable intensity”. Bewitching and ethereal, the nose reveals a smell of
flowers, fresh aromatic herbs and of citrus fruits. On the palate, it has
almost a root intensity which reminds of fresh ginger and which gives an
acid-like dimension to its smoothness. It’s the
seasoning-oil on all counts that can enhance the flavors of vegetables, fish,
poultry, goat cheese and even fruits”.
Best Sommelier, President of the Union des sommeliers de France (Union of
French Sommelliers), Master Sommelier and owner of “Bistrot du Sommelier” in
publications: Vinitour, le jeu des vins
de France (EPA Edition) and 600
questions sur le vin (Chêne – EPA Edition)
nose, fresh and grassy, with a fragrance of wet grass and garrigue followed by
hints of avocado, sweet almond and banana. The palate is round, moderately
intense and ardent, with a long and balanced bitterness. Palate confirms the
notes revealed by the nose, but with a real taste of olive!”
Owner of the restaurant
« Le Vivier » (1 Michelin star) at Isle-sur-la-Sorgue, and his team
(Romain Gandolphe, Chef ; Antoine Santini, sommelier ; and Vincent
Laffite & Alexia Janet).
we have here is an olive oil dominated by Aglandau, the main variety in
Provence. Elegant, the nose is defined by vegetal freshness and aromas of green
bananas. In the palate, this strong “green fruit” taste is truly manifest with
notes of artichoke and almond, accompanied by bitterness and intensity which
tell of optimum freshness and maturity.”
Director of the Technical Center for Olive Tree, Head of the test panel of the
International Olive Council at Aix-en-Provence, Head of the official jury of
AFIDOL, author of L’olivier / Histoire
ancienne et contemporaine (Naturalia Edition) and of Identification et caractérisation des variétés d’olivier cultivées en
France (Naturalia Edition).
oil has a golden color which suggests a nice juice of fresh olives! The nose
reveals artichoke and grassy notes and strong hints of fresh mowed grass and
citrus in the palate. I’ve noticed a slight bitterness and a pronounced
intensity with a long and peppery finish.”
Oleologist and creator of the website Les Callis
(featuring a selection of the best olive oils in the world), founder of the
olive-growing domain “La ferme les Callis” (olive and culinary laboratory) in
Gordes, and founder of “Comptoir des huiles d’olive” at Isle-sur-le-Sorgue.