French by birth, Scottish by adoption, Maxime is the founder of “Coeur Sauvage” (meaning ‘wild heart’), a specialist foraging company dedicated to bringing the best of the Scottish wild food to predominantly the Glaswegian fine dining arena.
Maxime’s specialities are Scottish wild mushrooms although Maxime is now expanding his expertise to the Scottish sea vegetables and the edible wildflowers and wild fruits.
Together with Edinburgh based The Scottish Fruit Company, Coeur Sauvage is creating a new brand of wild products, ‘foraged in Scotland’, dedicated to the food industry and specifically to the fine dining sector including the UK top Michelin and Rosette restaurants and the luxury craft/artisan food sector.
TYPE OF MANUFACTURING: Foraging, wild fruits and vegetables and sea buckthorn
TELEPHONE: 07930 581224