In a fast-paced and stressful world, we eat too quickly and poorly.
We need to change our habits: learn to take care of ourselves differently, become aware of what we eat and how we eat.
Our founder
Since childhood, Hanna has nurtured a deep connection with nature. Alongside her mother, she discovered the joy of cooking with homegrown ingredients, carefully observed and harvested from their family garden. Early on, cooking became a true passion, driven by her instinctive respect for the environment. A vegetarian for 20 years, she chose to nourish her body consciously, in harmony with her ecological values and respect for all living beings.
After ten years in the event industry, she specialized in culinary event planning. As a journalist and photographer, she explored the art of nourishment, meeting some of the world's greatest chefs. With her epicurean curiosity and exploratory spirit, she immersed herself in the world of gastronomy, guided by a growing commitment to sustainable and planet-friendly food practices.
Drawn to yoga from a young age, Hanna completed a six-year training in France and India to deepen her practice. At the same time, she explored various meditative traditions, leading to a profound personal transformation. Convinced of the therapeutic benefits of yoga and meditation, she chose to pass them on, believing they provide a powerful way to transform how we eat - encouraging a more mindful, respectful approach in tune with the body's natural rhythms and the balance of nature.
Her search for meaning and authenticity led her to collaborate with like-minded chefs, artisans of conscious, sustainable, and seasonal cuisine. Together, they share a common vision: an approach to food that nourishes both body and mind while preserving the health of the Earth. Their goal is to create culinary experiences where mindfulness becomes part of the meal, offering a more intuitive and sensory approach to eating, reconnecting people with their environment.
Tree of Maya’s philosophy, deeply rooted in Hanna's personal journey, is driven by a sincere desire to share the transformative power of yoga and meditation on the way we nourish our bodies and minds, while striving for a more environmentally respectful world. It embodies a genuine commitment to transmission, guided by a holistic vision of health, well-being, and planetary preservation, in the face of the climate crisis.
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Our Commitment to the Professionalization of Yoga Teaching
At Tree of Maya, we are convinced that a comprehensive and rigorous training program, lasting at least 2 years and including a minimum of 500 hours, is essential for someone to guide the public through yoga sessions.
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Concerned about the well-being of our participants, we firmly believe in the necessity of professionalizing the yoga teaching profession. This will help protect both the public and instructors from abuses related to yoga practice, as well as from methods and techniques that falsely claim to be yoga.
We also observe that many individuals teach yoga without adequate training, often after very short courses—sometimes lasting only a month. To illustrate our point, would you choose a piano teacher who had only one month of training? The same applies when selecting a yoga teacher.
We are committed to promoting yoga taught by instructors who have acquired solid pedagogical skills and who adhere to the ethical guidelines set by the National Union of Yoga Teachers (SNPY).
Consciousness on the plate
Our committed chefs
Today more than ever, the quote "We are what we eat" takes on its full meaning. My partner chefs will be your guides to rediscover healthy and eco-conscious eating. By creating their menus with organic, local and seasonal products, they actively contribute to the preservation of our planet.
These pioneers of change in gastronomy promote vegetarian and vegan cuisine, while fighting against food waste and avoiding the use of plastic. This approach invites us to reflect on the impact of our food choices, not only on our own health, but also on the environment.
By choosing for organic, local and seasonal foods, we support sustainable practices that preserve biodiversity and reduce our ecological footprint.
Each meal then becomes an opportunity to make a conscious and responsible choice, contributing to a healthier future for both ourselves and the planet.
“Who knows the ground and the sky, knows the essential”
Dictionary of popular wisdom
A. de Chesnel
As close as possible to our producers
Our partner producers are committed to preserving ancestral traditions while promoting sustainable agricultural practices.
As keepers of forgotten knowledge, they contribute not only to the health of the land, but also to the richness of our local cultures. Their dedication to peasant agriculture, which values environmental respect and the preservation of the social fabric, is essential for building a more sustainable future.
Working with them means supporting artisanal and local products, sourced from organic farming, which helps sustain their territories and strengthen the bonds between producers and consumers. It is a way to highlight the richness of our heritage while ensuring the protection of our planet.
