Magazine

A l'issue de 2 ans de R&D avec des chefs étoilés, une micronutritionniste et Agrotec (Agropole d'Agen), les shots gastronomiques de beauté à la rose de France® sont des compléments nutritionnels. 100% naturels, sans additif, ni conservateur, ils sont enrichis en vitamines/minéraux pour booster l'éclat du teint, lisser et repulper ou apaiser la peau. 

Dans un contexte très anxiogène, les Français se concentrent sur leur bien-être et consomment de plus en plus de compléments alimentaires. Alors que seulement 12% des Français s’estiment en bonne santé, ils sont unanimes à la considérer comme leur première préoccupation. A la croisée de la santé, de la beauté et du bien-être, les compléments alimentaires répondent, en toute vraisemblance, à cette attente.

Diplômée en psychologie, Inès Nassour (au centre sur le photo) est directrice du spa de l’Hôtel 5 étoiles Paris J’adore (Paris XVII). Le sens aigu du service et de l’expérience client l’ont enracinée dans ce lieu d’enchantement où la rose est reine.

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.