For five years, Marina and Richard Alibert will do aix & terra a separate brand. While retaining the historic boutique of Aix-en-Provence, they give a new impetus to the grocery store by developing around a pleasure to celebrate and reinvent recipes from the best culinary expertise of Provence.

Richard Alibert, former CEO of Bonpoint, who worked at Varhona before directing several fashion houses (Celine Europe, Cacharel) launches gourmet collections presented in elegant packaging, the colors of the star ingredient: Eggplant Caviar for Aubergine with truffle, black for Nyons Olive Oil, Lemon lemon yellow to cream of Menton ...

Marina Alibert, former head of Nuxe Spa Printemps Haussmann and passionate cook supports making recipes. At his side, a production team accompanies the creation and everyday production of creams and jams.

The couple moved to the workshop Mirmande in a kitchen inside the old barn adjacent to the family home.