Taste of Provence’s proprietor is Swiss born, Philippe Meyer. Originally from the French-speaking town of Delémont, in the Jura Canton (province), which borders France. Philippe arrived in New Zealand in 1990. Classically trained as a chef in cuisine Française, Philippe’s passion is food and more food, and of course wine too.

Philippe’s love of food was a given, growing up in a home where both parents loved to cook inspired Philippe to begin cooking at a young age which inevitably led to a career which has seen him take charge of many restaurant kitchens, and a desire to share the joy that food can bring, teaching, and creating the taste of Provence range.

In 1998 inspired by a country of growing food lovers keen to investigate new and different products, and missing the eclectic mix of foods available in Europe, Philippe sensed a need that others too sought similar products, and established Taste of Provence. Originally creating pesto’s and tapenades, scented olive oils and roasted vegetables, Philippe’s mainstay products now focus on the french styled potted meats and pates. Duck liver mousse, terrine and the classic rillettes, the slow cooked, melt in the mouth, rich pate based on the meat of pork and duck or hare. The perfect accompaniments to crusty french bread and pickles.

The range is based on Philippe’s own preference for the Mediterranean styled foods, reminiscent of his younger years spent holidaying in the South of France, where the types of products he now creates are evocative of those times and places. The idealogy behind those original products and the methods of preserving are age old and are something, which the range holds fast to, fresh and natural. No preservatives are used other then traditional methods.