Born in Avignon, Christophe Tassan is a true native of Provence: the land with a singing accent, a land both discrete and exuberant, a land of wind and olive oil, a land of simplicity and genuineness.
Christophe jointly continued to taste, discover and learn about wines, perfecting his art, making the most and the best of his talent: his efforts reached an apotheosis in 2004 when he was awarded the highest title for a sommelier in France: Meilleur Ouvrier de France en Sommelerie.

Christophe also dedicates a lot of energy to another passion, olive oil. Calling upon his passion and professionalism, his interest encompasses the whole process, from olive orchards, through olive oil making, to final bottling. Wine and olive oil, two seemingly different products and yet so close. In wine, Christophe found the serenity of his childhood, the serenity of his grandparents garden in Nyons, the very place he discovered olive trees. The restlessness of childhood gave way to maturity and wisdom, today transfigured in his love of the land and his wish to produce his own olive oil.

His experience and training in the world of wine generated a genuine approach to harmonize dishes with oils, as one would do when choosing a wine for a meal. That is why he created three specific oils (Fruit, Flower, Leaf), each produced with a respectful care for the raw material, and bearing in mind the blends and mixtures with future cuisine. Respect is his philosophy, his motto.

Subtle and delicate, so as not to dominate ingredients or dishes, the oils from the “Moulin du Bleu Argent” are brought to you with cooking suggestions, to best enhance their inherent qualities, to make them stand out naturally and to help a meal be as perfect as can be.