Tuesday, October 28, 2014

Eating Local: Claude-Olivier Marti presents Risotto with Bleu de Grangeneuve and Botzi Pears

Perhaps one of the biggest misunderstandings about Swiss culture is that our food consists only of dried meats and melted cheese. Of course, this over-simplification has its roots in the fact that our meats and cheese are just that good. After all, once you’ve tasted the local raclette, melted over a wood fire oven in a remote chalet somewhere in the mountains, why would you ever want to eat anything else?!?

If you’re like us, you’ll eat far more than the medically-recommended quantity of cheese and meat each year under the guise of eating local and supporting Swiss culture ;). But from time to time, you’ll wish that you could explore the more nuanced side of Swiss cuisine. With the gorgeous farm land and fresh market offerings, there must be more to it, non?

For ideas, we turned to some local food bloggers here in Switzerland and asked them to help us by sharing recipes that put great seasonal products to use while also capturing the spirit of Swiss dining. We hope you’ll enjoy branching out with us and giving these dishes a try!

Bon appétit! Buon appetito! En guete! Bien appetit!


We are beyond delighted to launch this new series with a recipe from Claude-Olivier Marti of 1001 Recettes. A doctor in molecular biology and a medical researcher, he moonlights as an amateur chef extraordinaire. When we were first directed to his blog this summer we were certain that he worked in the kitchen of a Michelin-starred restaurant and were stunned to discover that food is not actually his profession – it’s purely his passion

While his blog recounts the beautiful culinary conquests of his travels to far off corners of the earth (he has even written an awesome Asian food digital cookbook) as well as influences from neighboring countries such as France and Italy, his love for the flavors of his native Fribourg is immediately evident. For anyone who doubts that sophisticated Swiss food is possible, we encourage you to visit here, here and here for a few examples of his mastery. 

This blog makes us want to clear our calendar, hit the Saturday morning market and spend hours testing and tasting in the kitchen. If you need inspiration, Claude-Olivier’s creations will definitely awaken your inner chef. Despite their sophistication, his recipes are surprisingly simple and approachable. Recipes are available in French, but we think that with a little help from Google Translate, non-French speakers won’t have any trouble following along - there's even a handy translation feature on the blog! For this post, we are including Claude-Olivier's original French text and our translation.

So, without further ado, we give you Claude-Olivier Marti and Risotto with Bleu de Grangeneuve and Botzi Pears...


Autumn Risotto with Bleu de Grangeneuve and Botzi Pears by Claude-Olivier Marti of 1001Recettes

Here we have a recipe that spotlights some of the best products of the region that I come from – Fribourg! This autumn risotto brings together both the creaminess and power of a blue cheese called Le Bleu de Grangeneuve as well as a sweet and salty side with Botzi pears. Allow me to explain…

The state of Fribourg is largely known for two types of cheeses – Gruyère AOC and Vacherin fribourgeois AOC. These cheeses have distinct characters which come together to create our famous fondue moitié-moité! The state is overflowing with other specialties that are a bit less known such as le bleu de Grangeneuve. A product of cow’s milk (unlike Roquefort which comes from sheep’s milk) is aged between two and three months and is made throughout the year exclusively in the region of Grangeneuve. It is part of the produits de terroir of Fribourg. 

The second key ingredient is the Botzi pear, the only fruit to have the label AOP (Appellation d’Origine Proteégée) in the state of Fribourg. The name “Botzi” comes from the local patois meaning “clustered” or “in bunches.” Indeed, this little pear grows in clusters on the tree. Its skin is a light brown and the flesh of the fruit is firm and rather grainy when eaten raw. It is often eaten cooked (in a mixture of water, sugar and spices) and plays a key role in the Bénichon meal that we eat to celebrate the end of harvest in Fribourg.

I also added two ingredients typical of Fribourg: a cheese wafer made from Vacherin and sesame seeds and I used Chasselas wine from Vully to make the risotto. The state of Fribourg is not well known for its wine production, but Vully has made some wonderful progress in recent years and is now making some excellent, high-quality local wine.

Voici une recette de saison, faisant la part belle aux produits de ma région, Fribourg ! Un risotto automnale mariant le crémeux et la puissance d’un fromage type bleu, le Bleu de Grangeneuve et un côté sucré-salé avec la poire à botzi. Mais laissez-moi vous expliquer !

Le canton de Fribourg est réputé principalement pour 2 fromages : Le Gruyère AOC et le Vacherin fribourgeois AOC. Deux fromages de caractère, qui rentrent dans la composition de notre fameuse fondue moitié-moitié ! Le canton regorge encore d’autres spécialités, parfois un peu moins connues. C’est le cas pour ce bleu de Grangeneuve. Il est produit à partir de lait de vache (et non pas de brebis comme le Roquefort) et est affiné 2-3 mois. Il est produit exclusivement dans la région de Grangeneuve toute l’année. Il fait parti des Produits de Terroir du Pays de Fribourg. 

Le 2ème ingrédient phare de cette recette est la poire à Botzi, seul fruit à avoir une AOP (Appellation d’Origine Protégée), produite dans le canton de Fribourg. « botzi » signifie en patois « en grappe ». En effet, cette petite poire pousse en grappe sur les arbres. Sa peau est brun clair et sa chair est ferme et assez granuleuse à cru. Elle se déguste souvent cuite (dans un mélange d’eau, de sucre et d’épices) et fait partie intégrale de notre menu de Bénichon (fête la fin des moissons, fête typiquement fribourgeoise).  

J’ai encore ajouté 2 ingrédients typiquement fribourgeois avec une tuile de Vacherin au sésame et j’ai employé du chasselas du Vully pour faire mon risotto. Le canton de Fribourg est peu connu pour son terroir viticole, mais le Vully fribourgeois a fait d’immenses progrès ces dernières années et produit actuellement des vins de terroir de très bonne qualité ! 


Recipe for four people

Botzi Pears:
8 pears
7dl of water
100g of rock sugar
1 stick of cinnamon
1 cuillère à soupe (roughly a tablespoon) of Sichuan style ground pepper

Wash the pears. Keep the stems on but cut out the little tail at the base of the fruit with the help of a knife.

In a pot, heat up the water, sugar and spices (We would normally use more sugar but since this is a salty recipe, it’s best not to use too much). Once the water has reached a boil, lower the heat add the pears and allow them to cook over a low flame for 30 to 40 minutes depending on the size of the pears. They should remain slight firm even after cooking (test this by poking with a knife), otherwise they will come apart in the risotto. Remove the pears from the casserole dish and set aside to cool. 

Cut into four pieces, remove the skins, core and stem and then cut the fruit into small pieces. 
In case you are not able to find Botzi pears, you can substitute with another firm type of pear (for example Louise Bonne pears).  Return to a pan and cook with a little bit of butter. Keep the pieces slightly crunchy. Set aside and save for later.

Vacherin and sesame wafers:
4 thin slices of vacherin cheese
Several pinches of sesame seeds

Place the slices on a baking sheet covered in parchment paper. Sprinkle them with sesame seeds. Pre-heat the oven to 220° C. Let the slices melt for three to four minutes. Be sure to keep an eye on them because they burn quickly. Once cooked, remove from the oven and allow them to cool for a while before pealing them off the paper with the help of a spatula. Place them on an absorbent paper to remove the excess grease. Store in the refrigerator.

50g of butter
1 chopped onion
250g of risotto rice (preferably Carnaroli)
10cl of white Chasselas wine 
1 liter of warm vegetable stock
100g of bleu de Grangeneuve (or equivalent)

Remove skin and chop onion. In another pot, melt the butter and add the onion. Cook until translucent. Add the rice and cook with the butter and onion for a least a minute so that it begins to take on a pearly sheen, stirring it constantly. The grains should be uniformly coated in butter and will become translucent. 

Deglaze the rice by pouring the wine into the pot. We measure the cooking time starting at this point. Count around 18-20 minutes depending on the variety of rice chosen. When the wine has evaporated, add the vegetable stock one cup at a time until the liquid has been completely absorbed – this step should be repeated at least six to seven times or until all stock has been used.

Three minutes before the risotto is finished, add the bleu de Grangeneuve and stir well. If your risotto is too compact, add a bit more stock to loosen it up. Add the pieces of Botzi pear and mix well. It’s now ready to serve!

Serve the risotto in a preheated bowl and top with ground pepper and the Vacherin wafers!
This dish pairs well with Vully wine (Chasselas style) or Chardonnay!

Bon appétit! Enjoy!

Recette pour 4 personnes

Poire à botzi
8 poires à botzi
7dl d’eau
100g de sucre candy
1 bâton de cannelle
1 càs de poivre en grain concassé (style Sichuan)

Laver les poires, mais garder les queues. Retirer la mouche à l’aide de la pointe d’un couteau. 

Dans une casserole, chauffer l’eau, le sucre et les épices (normalement, on met plus de sucre, mais pour une recette salée, mieux vaut en mettre un peu moins). Une fois arriver à ébullition, baisser le feu, ajouter les poires et laisser cuire sur feu doux pendant environ 30-40min (selon la taille des poires). Elles doivent rester quand même un peu ferme après cuisson (piquer une pointe de couteau dedans), sinon elles vont se défaire dans le risotto. Retirer du jus de cuisson et laisser refroidir. Découper en 4, retirer le petit trognon, la queue et couper en petits morceaux. Réserver.

Si vous ne trouvez pas ces poires, utiliser des poires à chaire ferme (style Louise Bonne). Les éplucher, couper en petits morceaux et faire revenir dans une poêle avec une nuit de beurre. Garder les morceaux un peu croquants quand même. Réserver pour la suite

Tuiles de Vacherin au sésame
4 fines tranches de Vacherin
Un peu de graines de sésame

Mettre les tranches sur une plaque recouverte de papier sulfurisé. Saupoudrer avec un peu de sésame. Préchauffer le four sur  fonction grill sur 220°C. Laisser fondre pendant 3-4 min (selon le four) tout en contrôlant la cuisson (cela peut brûler rapidement). Une fois cuite, sortir du four, laisser refroidir un peu puis à l’aide d’une spatule, décoller les tuiles, les mettre sur du papier absorbant (enlever l’excès de gras)  et réserver au frigo. 

50 g de beurre
1 oignon émincé
250 g de riz pour risotto (de préférence Carnaroli)
10 cl de vin blanc type chasselas

1 litre environ de bouillon de légumes chaud

100g de bleu de Grangeneuve (ou équivalent) 

Éplucher et émincer l’oignon.

Dans une autre casserole à fond épais, faire chauffer le beurre. Y faire revenir l’oignon à feu doux, sans coloration. Ajouter le riz et le faire « nacrer » à feu moyen pendant au moins une minute, en remuant constamment. Les grains doivent être uniformément enrobés de beurre et devenir translucides.

Déglacer avec le vin blanc. Le temps de cuisson commence à partir de ce moment-là. Compter environ 18-20 minutes selon la variété de riz utilisée. Quand le vin est évaporé, ajouter le bouillon louche par louche jusqu’à ce que le liquide soit parfaitement absorbé, en 6-7 fois au moins, pendant tout le temps de cuisson.

3 min avant la fin de la cuisson, ajouter le bleu de Grangeneuve en remuant bien. Si le risotto est trop compact, ajouter un peu de bouillon pour le détendre. Ajouter les morceaux de poire à botzi, bien mélanger. Il est prêt à être servi. 

Dressage :

Verser le risotto dans une assiette creuse préchauffée, finir avec un tour de moulin à poivre et les tuiles de Vacherin !

Se déguste très bien avec un vin du Vully, style Chasselas ou Chardonnay ! 

Bon appétit ! Enjoy ! 

Tuesday, October 21, 2014

Where to eat and drink in Lausanne: Culture Café

For a country with such a developed palette for the fine gastronomy – wine, chocolate and cheese to name a few of the obvious examples – Switzerland is not particularly known for its coffee. In fact, we’ve often lamented the fact that at all of the cafés that we love here in Lausanne, coffee is a predictable low point in the experience. Unlike the up-and-coming artisanal beer scene (which you know we love), coffee roasting in the Confederation seems to be handled by a few, largely uninspiring brands. Needless to say, when we heard about Culture Café with its distinct mission to bring true coffee culture to Lausanne, we were intrigued to give it a try.

This little coffee shop is housed inside of the Fnac at the Tour Bel-Air – yes, you indeed read that correctly. Inside the Fnac. To get there, you’ll need to head to the lower level and make your way through the hordes of BD fans reading their favorite comic strips (…do you think these guys ever actually buy those books???). In case it isn’t immediately obvious to you, just look for and follow the signs.

The baristas at Culture Café are passionate about making good coffee and in case they aren’t pleased with the outcome of the cappuccino they’ve just made, they’re known to start all over again. They are in a process of testing and tasting and perfecting the art of coffee and are delighted to discuss their experience with you – be prepared for a vocabulary precise enough to describe a good Bordeaux; these guys take every cup very seriously. Each day there is just one coffee to test – why? Because the machine needs to be calibrated to accommodate the particularities of each blend.  We told you – they are not kidding around!

The café itself is slightly retro inspired with modern touches and a soothing dark blue on the walls – details you might otherwise overlook if it weren’t for the fact that it makes Culture Café the perfect place to work. Students and independents who need a quiet place to work for a few hours but who find next door’s Bubble Café a little too boisterous will absolutely love this find! The wifi is reliable and large windows looking out onto the Flon bring in plenty of light. And in case you get hungry, the fresh baked pastries are fantastic as well.

Tell us your thoughts on the coffee that you’ve tried in Lausanne – have we missed any other cafés trying to give serious coffee a go?

Culture Café
Rue de Genève 6

Monday, October 13, 2014

Lausanne Lifestyle: Meet Jaifa

A special thank you to our talented friend Gabriel Garcia Marengo for taking these stunning photographs.

I'm not sure about you, but every once in awhile (ok, more often than not) I start to feel a bit of a fashion lull coming on.  You know, the one where you don't feel inspired, and frankly don't have the energy and time to put effort into your look every.single.day. When I became a mother, I hit a new low--I remember sitting with a friend for coffee and finding a stain on the jeans I was wearing (for the fifteenth time in a row) and flicking at the stain to remove most of it. I wore those jeans four more times after that before washing them.

While some of you are judging, I know there are several of you that are nodding your heads in total agreement. This post is for both of you.

I met Jaifa almost a year ago through a Baby Sensory class here in Lausanne and the first thing I noticed about her was she is absolutely stunning. I realized that Jaifa always looked so put together, so fashionable (her former career in diplomacy must have helped), yet was a mother of three children. How in the world did she do it? I decided to ask.

Jaifa playing with her two youngest, Guilliana & Willem

Jaifa was kind enough to invite us into her home (and her wardrobe) to give us a peek and some advice on how we can look great and feel great, even on a tight schedule. Our great friend Eleni, from Eleni Eyebrows, was also on-hand offering some beauty tips as well.

How would you describe your style?
I don't like to be pinned down to one category--fashion is part of my creative expression. Some days I feel like I want to look classic, others I want to be trendy. Sometimes I want to look sexy, other times it's better to go conservative. I love being able to change depending on my mood or my preferences.

Jaifa swears that every mother needs a backpack and we couldn't agree more.

What are some staple items all women should have in their closet?
A good pair of jeans (splurge for the high quality ones, even if that means spending more--you'll be thankful you did), a solid soft jersey dress, comfortable flats, a jumpsuit (effortless and trendy--and breastfeeding friendly!) and leggings.

We love this jersey dress because it's comfortable, easy to wear, and so flattering

A wrap dress is a closet staple (and breastfeeding friendly!), this one is from the original maker of the wrap dress: DVF

What's your favorite go-to item for everyday?
Leggings--there are so many different options for leggings these days; from spandex to cashmere to leather paneled, they're easy, comfortable, and chic at the same time.

Can you show us how to transition leggings from morning to noon to night?
The key is investing in some nicer leggings, perhaps ones with a pattern or extra details--then you can go to the gym in the morning, switch your top and shoes and get to the playground with your kids, then swap the top for a nice fitted dress and put on some high heels and you're ready to go out!

We were so impressed with Jaifa's ability to create three different looks with the same exact leggings: a morning yoga look, park with the kids look, and a fancy evening dinner look.

Do you have any advice to new mothers who are feeling the [fashion] blues?
New-new mothers, give yourself some time. Let yourself eat, let yourself sit, don't put pressure on yourself! All other mothers, set realistic expectations. You know what you feel comfortable with, you know what you look good in and what looks bad--follow your sense of style and your comfort level. At the same time, try to be courageous too. Try a different color lipstick, or a different line on your lid, play with patterns and colors--don't live your life full of limitations. Fashion is meant to be fun! If you're having a hard time with inspiration--pull up some fashion blogs, watch what people are wearing around you, or flip through a magazine. 

Do you have any tricks that make you feel great?
Activity. I need to do some sort of physical activity everyday. Lausanne is such a perfect city for this because you don't need a gym membership--the city is your gym! Walk along the lake, push your stroller up the hills, do yoga at home using an internet tutorial. Whatever it is, do something good for yourself, good for your body, everyday. 

We asked Eleni, from Eleni Eyebrows, to offer some beauty tips to those of us who are on a crunch for time. Here are the basic essentials:

  • First, use a tinted moisturizer instead of foundation with an SPF factor--you can find these everywhere (i.e. BB and CC creams).
  • Next is the most important of all, do the brows. Eyebrows are such a game-changer when it comes to looking manicured--if you keep your brows in good shape, you don't really need much else. Eleni uses Anastasia products, both a pencil to fill out the brow lightly, as well as a brow gel to keep all the hairs nicely in their rightful shape and place. (If you haven't seen Eleni yet, you must. Seriously.)
  • After, apply mascara. There's no rule about which mascara brand works best--honestly we've tried $7 drugstore mascaras that have worked better than the $50 high-end ones. Use whatever brand works best for your lashes.
  • Then it's onto the cheeks. Use a bronzer (Eleni used Peggy Sage, who just opened a store on Rue de Bourg); start at the apple of your cheeks and direct the brush upward toward your ear. Bronzers are quite versatile because you can also lightly brush them along your forehead, nose, chin, to give you that sought-after glow.
  • Finally the lips. Here's where you can get creative and go wild (if you wish) and it will add no extra time to your beauty regimen. However, Eleni and Jaifa both swear by Dior Lip Glow--a color that adapts to each individual woman's lips and requires no liner. It's also not sticky and leaves no color trail behind, so you can kiss your kids or partner without leaving a trace!

If you wish to quickly transform your day look to an evening one, try using a copper shimmer on the eye, opt for a darker shade of lip color, and if you're feeling brave, try a cat's eye or similar line on your lid!

Thank you Jaifa and Eleni for spending some time with us and sharing these valuable tips. Do you have any fashion must-haves or beauty advice that could make our lives a bit easier? If so, please share with us!

If you'd like to see more photos from our Saturday morning together, visit our photographer Gabriel Garcia Marengo's albums here, here, and here.

Friday, October 3, 2014

Meet the Makers: La Nebuleuse

Arthur [left] and Jeremy [right] (not pictured, Kouros)

All photos in this post are thanks to our friend Gabriel. Check out his work here.

Even though they are one of the youngest breweries in Lausanne, making their first sale in March, Nebuleuse isn’t one who needs an introduction. The demand for their beer has gotten so high, that they’ve found themselves in the slightly hilarious and extremely endearing position of going to the store and buying their own beer back just so they can drink it. I know, right?

Bien qu’elle soit l’une des plus jeunes brasseries de Lausanne, ne faisant sa première vente qu’en mars, La Nébuleuse n’a plus besoin d’être présentée. La demande pour leur bière s’est tellement accrue qu’ils se sont trouvés dans la position hilarante de devoir aller acheter leur propre bière en magasin afin qu’ils puissent en boire !

There’s something oddly familiar when entering a brewery--the sense that you are right in the epicenter of a creative space; a space that has witnessed several triumphs, but has also endured its share of disasters. It’s fragile, it’s raw, it’s real. This is something that Arthur, Jeremy, and Kouros are extremely transparent about; brewing beer is hard work. Correction: brewing great beer is hard work. There’s a common misconception that brewers sit around and drink their own beer all day, while the large vats surrounding them do the work. But this couldn’t be further from the truth--Arthur and Jeremy had just completed a 19-hour work day shortly before giving us a tour of their brewery. From managing machinery to regulating recipes, it becomes obvious that brewing craft beer is an extremely scientific process--and because they don’t use pasteurization or filtering, they are working with a live product that is constantly evolving. This career is not for the faint of heart.

Il y a quelque chose d’étrangement familier lorsque l’on entre dans une brasserie ; la sensation qu’on se tient à l’épicentre d’un espace de création, un endroit qui a été témoin de plusieurs victoires, mais qui a aussi eu sa part de désastre. Une expérience fragile, brute, réelle! C’est une chose dont Arthur, Jeremy et Kouros nous parlent volontiers ; brasser de la bière n’est pas une mince affaire. Ou plutôt : brasser de la bonne bière n’est pas une mince affaire. Une idée fausse réside dans l'esprit des gens que les brasseurs trainent en buvant leur propre bière à longueur de journée, pendant que les grosses cuves autour d’eux font tout le travail. Mais rien ne peut être plus éloigné de la réalité ; Arthur et Jeremy finissent à peine une journée de 19 heures avant de nous faire faire le tour du propriétaire. De la gestion de la machinerie au perfectionnement des recettes, il est évident que créer de la bière artisanale est un processus hautement scientifique. Et parce qu’ils ne pasteurisent ni n’utilisent de filtres, ils travaillent avec un produit vivant en constante évolution. Ce n'est pas une carrière à prendre à la légère.

According to Jeremy, Arthur is the ‘power engine’ that provides momentum to Nebuleuse. He was the one who had the crazy idea to start brewing beer, and pushed his comrades to join him in this endeavor. It was Arthur who, through a beer festival in Copenhagen, fell in love with the brew and started collecting notes and observations in a little notebook about the different beers he sampled. Though he describes these early years as an extremely unscientific process, it was these early actions that prompted him to work in a Norwegian brewery years later, and eventually gather his friends to start making craft beer right here in Switzerland.

Selon Jeremy, Arthur est le moteur qui donne son impulsion à La Nébuleuse. Il est celui qui eut l’idée folle de commencer à brasser de la bière et qui poussa ses camarades à le rejoindre dans son entreprise. C’est encore Arthur qui, lors d’un festival de la bière à Copenhague, tomba amoureux du processus et commença à rassembler dans un petit carnet les notes et les observations des différentes bières qu’il goûtait. Bien qu’il décrive ces années comme n’étant absolument pas scientifiques, ce sont ces actions initiales qui l’ont poussé à travailler dans une brasserie norvégienne quelques temps plus tard, et finalement rassembler ses amis afin de commencer l’artisanat de la bière ici en Suisse.

The brewers at La Nebuleuse feel they have a calling: they want to convert people to drink good beer, and actually think about what they are drinking. This is why their bottles are extremely well-designed with helpful information for the drinker; from bitterness ratings to coloring to food pairing suggestions, the makers of this beer want you to discover all of its complexities while simultaneously maintaining its genuine and unpretentious nature.

Les brasseurs de La Nébuleuse sentent qu’ils ont un but à atteindre ; ils veulent convertir le public buvant de la bonne bière à penser à ce qu’il boit. C’est pourquoi leurs bouteilles sont minutieusement élaborées avec des informations utiles au client ; d’une échelle d’amertume à la coloration en passant par des suggestions d’association de mets, les artisans de cette bière veulent que nous découvrions les aspects de sa complexité tout en maintenant sa nature authentique et humble.

We sampled several of their beers, from the Malt Capone porter that smelled like chocolate and tasted like a vanilla-infused coffee, to the Namur Express Belgian style ale that had a nice blend of spices and fizzed on your tongue in just the right way. But our personal favorite was the Embuscade which they describe as an American IPA. While most IPAs are brewed with two to three hop additions, Arthur explained that the Embuscade is brewed with twenty hop additions...in a single hour. And the best thing is that these hops aren't industry standard hops--they use multiple varieties of hops, which is uncommon in the beer industry. But as Jeremy and Arthur said during our time there, they are not restricted by industry standards and expectations: 'if we think it will taste good, we'll brew it.' And we're grateful indeed.

Nous avons goûté plusieurs de leurs bières, de la Malt Capone Porter et ses arômes de chocolats mais sentant le café infusé à la vanille, à la Namur Express Belgian Style Ale qui présente un doux mélange d’épices et pétille sur la langue juste comme il faut. Mais notre préférée a toutefois été l’Embuscade qu’ils décrivent comme une American IPA. Alors que la plupart des Indian Pale Ales sont brassées avec deux voire trois ajouts de houblon, Arthur nous explique que l’Embuscade, elle, est brassée avec 20 additions de houblon… le tout en une heure ! Et la meilleure partie est que ce ne sont pas des houblons industriels standards ; ils utilisent de multiples variétés de houblon, ce qui est assez inhabituel dans l’industrie de la bière. Mais comme nous l’ont dit Jeremy et Arthur lors de notre visite, ils ne sont pas restreints par des normes industrielles ou certaines attentes : « si nous pensons que c’est bon, nous le créons ». Et nous leurs en sommes très reconnaissants !

Arthur and his colleagues get a lot of their inspiration from the US craft beer scene, where craft beers reach a whopping 20% of the market share. But apparently in Switzerland, it’s only about 4% of the market, creating a large gap for quality local beer. This is where the tagline for La Nebuleuse becomes clear: ‘bringing beer to the people’. And it’s also where the entire foundation of their company resides. For Arthur, Jeremy, and Kouros, ‘La Nebuleuse isn’t just a brewery, it’s a world’. For them, it’s all about community--and it just so happens that beer is something that brings people together.

Arthur et ses collègues s’inspirent beaucoup des brasseries artisanales américaines qui occupent 20% du marché. Mais apparemment, en Suisse, seul 4% du marché est occupé par la bière artisanale, ce qui ouvre des portes aux bières locales de qualité. C’est là que le slogan de La Nébuleuse devient clair : « bringing beer to the people » et c’est aussi là-dessus que résident les fondements de leur compagnie. Pour Arthur, Jeremy et Kouros « La Nébuleuse n’est pas juste une brasserie, c’est un monde ». Pour eux, tout est lié à l’esprit de communauté, et il se trouve justement que la bière rassemble les gens.

Claude's Pick:


Our introduction to La Nébuleuse was through its first beer, Stirling.
This beer has a captivating nose and a beautiful copper color. Brewing this uncommon style native to California called “California Common” validates La Nébuleuse’s open-mindedness and enthusiasm, adding further dynamism to the current brew buzz.
This refreshing and slightly bitter beer has a certain roundness with highlights of citrus typical of Simcoe hops. Stirling is a nice gateway beer to discover the diverse world of hoppy beers that is much appreciated by the guys from La Nébuleuse.
The brewers have created an accessible and thirst-quenching beer that has character that is all their own. Well done!
This beer pairs well with pizza, burgers, BBQ, or slightly spicy Asian food.
Cheers !

La bière qui a fait connaitre la Nébuleuse.

Un nez envoûtant, une belle couleur cuivrée pour un style peu commun originaire de Californie preuve de l'ouverture des brasseurs et de l’effervescence brassicole actuelle. 
Au goût, cette bière qui se veut désaltérante, affiche une certaine rondeur et des notes d'agrumes typiques du Simcoe, le houblon utilisé. Elle est marquée par une amertume rafraîchissante mais pas excessive.

Une jolie porte d'entrée aux bières houblonnées très appréciées des brasseurs de la Nébuleuse qui réussissent le pari d'une bière désaltérante et accessible certes, mais avec un certain caractère qui leur est propre. Bien vu !

Elle s'accompagnera très bien avec vos pizzas, burgers, grillades ou alors un plat asiatique délicatement relevé.

Santé !
Where to buy La Nebuleuse: Our pick is La Mise En Bière, where you can ogle over 400 other beers from around the world as well

Visit their website for more information or follow them on Facebook.

Pour plus d’informations, visite leur site ou suis-les sur Facebook.

Photography by Gabriel Garcia Marengo

Tuesday, September 30, 2014

Meet the Makers: Discovering Lausanne's Brewery Belt

We are extremely excited to start a series this autumn called Meet the Makers, where we will highlight the creative and entrepreneurial minds in and around Lausanne--those who are making exceptional things with their very own hands.

Nous sommes très heureux de commencer cet automne une série appelée Meet the Makers durant laquelle nous mettrons l'accent sur les esprits créatifs et d'entreprise dans et autour de Lausanne; ceux qui créent des choses exceptionnelles de leurs propres mains! 

We will kick off our series with one of our favorite topics: beer. We've noticed that local craft beer is finally starting to become appreciated, and we want to meet those who are at the forefront of making these incredible beers in and around Lausanne. We are partnering up with our friends at La Mise En Bière with a goal to bridge the gap between the drinker and the maker. So join us as we take a tour of Lausanne's 'brewery belt'--we hope you'll make some fun discoveries along with us!

Nous allons commencer notre série par l'un de nos sujets préférés: la bière! Nous avons remarqué que la bière artisanale locale a finalement commencé à être appréciée et nous voulons rencontrer ceux qui sont au premier plan de ces bières incroyables! Nos amis de La Mise en Bière seront nos partenaires dans notre quête visant à rapprocher le client et l'artisan. Viens te joindre à nous pour ce tour des brasseries de Lausanne qui, nous l'espérons, nous réservera de belles surprises!

Photography and graphic design by Gabriel Garcia Marengo

Thursday, September 25, 2014

Fall Trends 2014 with The Liberty Shop

We were so excited to have a peek into The Liberty Shop's fall 2014 collection! Gina has curated some incredible pieces, here are some favorites we'd like to share:

Le Mont St Michel Jumper/Sweater // Sessun Skirt
We fell in love with the rich burgundy color of the skirt and the pattern of the sweater. An easy outfit that can be worn casually with sneakers or dressed up with a pair of heels or patent leather flats.

American Vintage Dress
Flattering, simple, and easily accessorized (we love it belted too). This dress is one that we foresee being a staple in our closets and could make the transition into winter with some tights and a cardigan.

Le Mont St Michel Skirt // Sessun Cardigan // GKERO Tee 
Who knew a poodle skirt could be so fun? We honestly didn't think this long skirt would flatter such a petite (5 feet 4 inches) frame, but this was one of our favorite outfits! We also had fun browsing through G. Kero's playful t-shirts and sweaters--the retro/vintage prints add a bit of flair to any outfit.

Sessun Jacket // American Vintage Dress
First of all, this dress should be illegal. It literally feels like you aren't wearing anything at all--yes, it's that soft. We love it paired with this Sessun jacket--an incredibly warm, functional, and relaxed take on the classic peacoat (we love the lining and the hood!).

Pascale Cornu Top
Look out for this young Swiss (Lausannoise nonetheless!) designer whose bold yet tasteful art deco prints are hard not to fall in love with. You can find a selection of her newest collection only at The Liberty Shop in Lausanne, or at Globus in Geneva. 

Thanks to Gina at The Liberty Shop for letting us play dress up with her gorgeous fall collection! Go check out her other looks from brands like Orla Kiely and Marimekko. What are some fall trends you're looking forward to? 

Tuesday, September 23, 2014

Where to Eat in Lausanne: Street Kitchen

If you've spent any time in or around Place de la Riponne this summer, you would have noticed the influx of food trucks and stands there every Tuesday and Thursday. And if you've walked past Street Kitchen, a food stand started by Toni and Emma--a husband and wife duo, the first item on their menu would definitely had made you do a double-take...it's called The Skinny Bitch and it's freakin delicious. We had the pleasure of trying out a few items on their menu recently and couldn't think more highly of their melange of different flavors and fresh ingredients. 

We asked Emma, the co-founder and chef, a few questions about Street Kitchen and thought we'd share her answers with you:
What inspired you to start Street Kitchen?
I come from a family of entrepreneurs so starting my own business was always something I wanted to do. We felt there was definitely a gap in the market here for great, reasonably priced food that was made with respect for the ingredients, and food that we loved to eat but couldn’t find here. We also wanted to create a business that was edgy and fun. When the opportunity at la Riponne arose we decided to give it a try and see if we were on the right track.

What kinds of food can we expect to discover at your food stand?
The name 'Street Kitchen' is all about what we do; we do street food from around the globe but we put our signature twist on it. We don’t like to use the word fusion too much but in a sense we like to change up a classic recipe with a foreign ingredient. We buy locally as much as possible as well as bio. Our food may be served up fast but it is by no means unhealthy; our salads are packed with fresh veg and grains, we have nothing processed, our meat is local and was once happy, and everything is made by us fresh on the day.  We are very interested in supporting sustainable farming and are in the process of trying to find small local farmers to work with to ensure our produce is free from pesticides, antibiotics, and that the animals we eat were reared as nature intended. We love food with big bold flavors so you can expect to find anything from Lebanese, Asian, Indian to typical dishes like the all rounder New York style steak sandwich and not to forget a little South African thrown in for good measure.

Where do your inspirations for recipes come from?
Our inspiration comes from all over, we love to get our creative juices flowing and we are constantly testing new recipes. We love to go down to the market and make dishes up as we go depending on the produce they have on offer that day. And of course the seasons play a big part. Travelling especially to countries that pride themselves on their street food is massive inspiration and then seeing how we can adapt a dish.

What’s been the most popular dish?
The most popular has definitely been The Skinny Bitch and we have been unable to take it off the menu as of yet, but we have had great feedback on all our dishes.  We try change up the menu every few weeks, or just add new dishes to see how they do. We just added our Bombay Bicycle which is doing very well; its a local potato and purple kale curry, topped with goats milk yoghurt, but we serve it Korean style in a lettuce wrap topped with pickled onions and green chili.

What are your hopes for Street Kitchen’s future?
We hope to be chosen to continue the la Riponne market over the winter and in between this we are growing our catering side of the business which is going quite well.  We are also looking into our own truck for the colder months. We couldn’t be happier doing what we love and as long as people are smiling after they have eaten at our stand or event that just makes it all more worthwhile. We believe home is not where you sleep it's where you stand and we hope to be standing with Street Kitchen for a long time to come.

Thank you so much to Emma and Toni for giving us a look inside Street Kitchen! We look forward to trying more of your innovative and delicious dishes--especially when we get to order them by their fun  names ;-)

Street Kitchen
Place de la Riponne
Tuesdays & Thursdays, 11:40am-3pm

Follow them on Facebook!
Related Posts Plugin for WordPress, Blogger...