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Special Collaboration: Viollaz Giftbox x Brillantes
This week, Brillantes is receiving the support of Viollaz Giftbox. And a few weeks away from Christmas, I'm sure it can be very useful for you...
Viollaz Giftbox creates and prepares for you beautiful gift boxes, filled with love and tastefully selected products, for newborns, mothers or young parents. And you will even find the excellent chocolates La Flor, produced in Zurich by my guest of today, Laura Schälchli.
If you are interested, the link of the website is the following: https://viollaz.ch/.
Viollaz Giftbox even offers 10 francs to the listeners of this episode, with the code "BRILLANTES", in capital letters.
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To find her, all you have to do is go to the fresh market on Zurich's Helvetia Platz very early in the morning... Laura Schälchli knows all the producers by their first names and comes to buy her food for the week, always fresh, local and seasonal.
The slow food advocate then runs to her office, the Zurich chocolate factory, La Flor.
In this discussion, you will find out what pushed the young designer to change her career plans and devote herself to food.
In 2014, Laura creates Sobre Mesa, and offers different classes with one ambition: to reintroduce people to the pleasure of eating well and to teach the value of food and the benefits of cooking...
With Laura, we talk about organic and local agriculture, about supermarkets and fresh markets, about vegetarianism and animal blood, or about the scandals that lies behind bananas and chocolate production.
We also talk about her journey as an entrepreneur and in particular about her latest creation, La Flor. An ethical chocolate factory, in the heart of Zurich, which aim is to produce a qualitative and tasteful chocolate, respectful of the environment...
A small revolution in the country which produces more than 10% of the world chocolate market.
I really enjoyed this rich conversation, full of good tips for anyone interested in what they put on their plate. I recommend it to you very warmly - especially before the holiday season....
So plug in your headphones and enjoy!
[Photo: Lukas Lienhard, https://lukaslienhardphotographer.allyou.net/]
04:58 The fascination for sparkling eyes… and passionate people
06:30 Getting into the food culture in Italy, which her grandparents
08:17 Moving to New York to study design
Discovering the “Slow Food” movement
09:58 From design to gastronomy - Growing an interest for food and sustainability
13:47 Discovering the “Slow Food” movement, and moving to Italy to study it
16:10 Coming back to Switzerland: the Zurich gastronomy scene
17:19 How to promote slow food as consumers
18:35 Getting your food directly at the farmers, at the Fresh market
21:44 How to get the best prices on the fresh markets
24:03 Bio vs local: being aware of energy and transport
26:00 Should vegans eat chocolate or bananas?
Becoming an entrepeneur
28:55 Learning as an employee
31:57 Starting Sobre Mesa and becoming an entrepreneur
34:48 Finding a financial stability
36:13 Sobre Mesa: when table talks last hours and hours
36:54 From fermentation to wine courses
39:46 Eating animals… and cooking with their blood
La Flor: a transparent chocolate factory at the heart of Zurich
44:52 Developing the transparent chocolate factory in Zurich, ‘La Flor’
47:05 A new comer in the world largest chocolate market
50:00 An industry plagued by environmental and social scandals
51:32 How Switzerland transformed chocolate into a candy
54:11 Trying to develop La Flor, as sustainable as possible
General questions
56:46 The importance of the network, and sisterhood in gastronomy
01:00 Final questions
To follow Laura:
To follow Sobre Mesa
To follow La Flor
People Laura is mentioning during the episode :
Restaurants and producers
If you liked the episode, please share it with as many people as possible, rate it with 5 stars and subscribe to the podcast on your listening platform. This help will be extremely precious to me
Find all the links to listen to the episodes here: www.flow.page/brillantes
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And her host and founder, Jeanne du Sartel:
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