L’Opidom’s producers and partners
Our team
“From the earth to the plate”: that’s the motto of Jean-Charles Cormier, who took over the family farm with his wife Élodie Hebert. In Fondettes, the couple grow around fifty fruit and vegetables on two and a half hectares land. Particularly mindful of the soil and biodiversity, they don’t use any chemicals to grow their produce.
Passionate about his profession and interested in alternative medicine, Jean-Charles Cormier is constantly on the lookout for new varieties of plants for his farm, including edible flowers with healing properties.
Arnaud Lory travels the world to find spices with exceptional flavours.
From India to Vietnam by way of Thailand, from the Ivory Coast to Burkina Faso by way of Mali, from France to Spain by way of Italy, this nomad with a finely honed palate imports up to 140 different spices, with a particular fondness for coriander seeds, fresh star anise, pink peppercorns, cardamoms, vanilla and saffron.
Humberto Martinez Ballester’s family has grown citrus fruit in Spain since 1889.
He lives and works in the Valencia region where he is inspired by previous generations to work with real respect for the living world. Rather than aiming to be the first to market, he aims to be the best.
The land he has inherited boasts the very best climatic conditions for producing exceptionally flavourful fruit. To ensure the ultimate freshness, his various varieties of citrus fruit are served just 48 hours after being picked.
Michelin-starred restaurant in the Centre-Val de Loire region
Located in the Centre-Val de Loire region, the Michelin-starred restaurant L’Opidom works with a network of trusted partners to create its cuisine, which is inspired by the very best that nature has to offer.
This network includes Jean-Charles Cormier, a market gardener, Arnaud Lory, a spice supplier, and Humberto Martinez Ballester, a citrus producer, all of whom share the same values: a passion for what they do and a commitment to excellence. As firm believers in the importance of their work, these men are constantly questioning and innovating, whether that’s through their desire to grow new varieties or their search for new spices.
