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At Màloma restaurant, Chef Georges Athanassopoulos’ cuisine expresses itself through a pursuit of balance, precision, and aromatic depth. In a recent video, he shares his vision of a pairing between OSAN Verbena - Turmeric and one of his creations: delicately smoked amberjack, built around citrus notes.

Discover Margaux de Biolley’s delicious recipe: tender lamb meatballs seasoned with cumin, served with creamy celeriac purée, sautéed wild mushrooms, and a tangy touch of lingonberry compote. A comforting and elegant dish full of flavour.

Acacia honey is known for its subtle sweetness, light color, and delicate floral aroma. Harvested from the blossoms of the black locust tree, it stands out with its fluid texture and refined taste, offering a gentle sweetness that never overpowers other flavors. Its mild, clean profile, combined with a low glycemic index, makes it the perfect natural ingredient.

Discover this recipe by Margaux de Biolley: a generous dish combining the sweetness of roasted butternut squash, the crunch of pancetta, and the freshness of a light yogurt and tarragon cream. A colorful, balanced, and comforting plate, ideal for an autumn table full of delicacy.