Pierre keeps his cooking simple and unpretentious. The quality his food depends on sourcing the best products from the best producers.
Gianni Frasi is an artisan torrefacteur (coffee roaster) and producer of fine dried peppers. His coffee is served in many of the best restaurants in Italy.
Giorgio Bonati is unique among the makers of Parmigiano Reggiano. His cheeses are matured for up to 10 years, longer than any other Parmesan.
Alain Passard is a truly great chef. His restaurant, L'Arpege, is one of the best, and most expensive, in Paris.
Colonnata is a small village in the hills of Tuscany that happens to make the world's best lard. Fausto Guadagni is one of the last, and best, of the traditional producers.