About aix & terra
The story starts in 2010 in Aix en Provence. At that time aix&terra was a small shop located place Richelme, well known for its lively market place. When Marina and Richard discovered it, they entered in a shop full of colors and rich of tastes and scents.
The couple had just left Paris and had installed itself in Mirmande in the Drôme Provençale where they had renovated an old bastide after having fallen in love with the region, well known for its gourmet heritage and friendly way of life.
The aix&terra fine grocery with its colourful and handmade products represented just what they love. Richard, who was born in Marseille and whose grandfather was a grocer found there the warm atmosphere and the scents of the traditional Provençal store from his childhood. For Marina who is originally from Barcelona in Spain it represented the joyful spirit of the South. It was love at first sight. Overnight they purchased the store with the vision for aix&terra to represent the creative always reinvented Provence art of cooking.
For five years, Marina and Richard Alibert grew aix&terra as 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. In May 2015, Richard and Marina teamed up with Michelin starred chef Julien Julien Allano to develop a new product range based on his recipes.