Magazine

After 2 years of R&D with Michelin-starred chefs, a micronutritionist, and Agrotec (Agropole d’Agen), Phyltres’ gastronomic beauty shots made with Rose of France® are nutritional supplements. 100% natural, with no additives or preservatives, they are enriched with vitamins and minerals to boost radiance, smooth and plump the skin, or soothe it.

In an increasingly anxiety-inducing context, the French are focusing on their well-being and consuming more and more dietary supplements. While only 12% of French people consider themselves to be in good health, they unanimously rank it as their top priority. Positioned at the crossroads of health, beauty and wellness, dietary supplements clearly meet this demand.

With a degree in psychology, Inès Nassour (center in the photo) is the spa director of the 5-star hotel Paris J’adore (Paris XVII). Her acute sense of service and guest experience rooted her in this enchanting place where the rose reigns supreme.

Former sous-chef in great Parisian restaurants and now Michelin-starred chef of Ressources in Bordeaux, Tanguy Laviale brings the culture of taste and product to life in his authentic, ecological gastronomic cuisine. A commitment he intends to amplify with the opening of a second restaurant: Vivants.

Nutrition is a source of health and the skin’s best ally. Scientific studies (1) have clearly demonstrated it: whether we like it or not, the microbiota plays a central role in our well-being and in the condition of our skin.

 A French citrus fruit with a unique flavor, Corsican clementine is paired with French rose, carrot and bay leaf in the “Thirst for Glow” recipe for Autumn 2022-Winter 2023, created by Michelin-starred chef Toshitaka Omiya. An ultra-quality fruit that Phyltres sourced from Jean-Dominique Valentini (Atelier Corse fruits et vegetables) on the Island… of Beauty.

Naturally sweet and fragrant, the Williams pear is paired with French rose in the “Thirst for Youth” Gourmet Beauty Shot for Autumn 2022-Winter 2023. Phyltres selected the fruit grown by Jean-Philippe Malbec, founder of Bulle de Poires in Clermont-Dessous (47), without cutting it in half.

Toshitaka Omiya, a Japanese chef from Osaka, and Shawn Joyeux, maître d’hôtel, are two sides of the same coin, performing daily at Alliance, on rue de Poissy in Paris’s 5th arrondissement. A true gastronomic star, Alliance earned its first Michelin star in 2017 and continues to shine brightly in the culinary sky.

Falling into the pot at a very young age and trained in Michelin-starred kitchens, Julien Amat opened his restaurant - Le Rouergat - just after the first lockdown, ten minutes from Agen. A tribute to the gastronomy of the South-West, updated and elevated through the excellence of local terroir ingredients.

For more than 20 years, Agrotec has been conducting research, developing, and pre-industrializing products derived from the transformation of fruits and vegetables.

Former second in prestigious Parisian restaurants and Michelin-starred chef at Garopapilles in Bordeaux, Tanguy Laviale is passionate about passing on the culture of flavor and product of his gastronomic, authentic and eco-minded cuisine.