Stéphane Meyer

Chateau Chalon's village


Stéphane Meyer

Stéphane Meyer grew up in a family of winegrowers in the French region of Jura famous for its “yellow wines”. He used to gather wild plants for his own use. Exploring his environment, he soon became interested in the hidden wealth of plants.

In 1995, he met Gérard Ducerf, a distinguished botanist known internationally. He perfected his training, being able to recognize 3,000 species of plants and then toured Europe to forage herbs, flowers, seeds and roots with thousand virtues for the homeopathic and cosmetic industry.

Stéphane Mayer pick special plants in the forest to cook Gin and Absinthe
Stéphan Mayer show some green plants before back to home

In 2011, Stéphane shifts to gastronomy and introduces starred chefs – Alain Passard, Yannick Alléno, Pascal Barbot – as well as the new generation of talents – Bertrand Grébaut, Stéphane Jégo, David Toutain, Sven Chartier, Iñaki Aizpitarte… to the virtues of the nettle, the lady’s mantle, the bear’s garlic, the meadowsweet…


Druid of Paris

His mission: to share and pass on his knowledge about the wild and forgotten plants – their habitat, their virtues, their traditional culinary and taste characteristics – and restore their use.

Stéphane started making distillations consciously from the age of 12 and has been trained with Gabriel Clair and Pierre Overnoy, father of natural wines.
Using his principles of oenology and gastronomy, he developped in 2014 the Druid of Paris brand, a line of spiritueux sauvages – wild spirits – with an exceptional aromatic complexity.

Stéphane Meyer is seat on the rock and look the montagne at front of him
The wood where Stéphane Mayer find these plants

In order to make his own absinthe, Stéphane tested roots, seeds, stems, flowers and leaves of assorted wilderness into hundreds of micro-distillation prototypes and organized tasting workshops with starred chefs – notably Pascal Barbot, Yannick Alleno and Alain Passard and their sommeliers.

He arrived at what he calls three “Grand Cru”, by selectively foraging only the best wild specimens from France’s magnificent mountain ranges. Each “Grand Cru” is derived from an assembly of select wild plants and exudes exceptional aroma and flavour. There is “one recipe per mountain” – Séquanes (Massif du Jura),Ucenni (Massif des Écrins), and Ceutrons (Massif de la Vanoise).

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