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In the Vienne region of southeastern France, a tomato grower has strived for years to produce the best flavors possible. Jacky Mercier has conquered the most demanding palates, including the best Parisian chefs such as Yves Camdeborde and Iñaki Aizpitarte, who now cannot imagine doing without their traditional tomato varieties. Jacky’s secrets are character, authenticity and a lot of patience.
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