In the south-eastern French region of Vienne, one tomato grower has striven for years to produce the best possible flavours. Jacky Mercier has won over the most demanding of palates, including top Paris chefs like Yves Camdeborde and Iñaki Aizpitarte. They now cannot imagine doing without his traditional tomato varieties. Jacky's secrets are character, authenticity and lots of patience. We went to meet him.
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