{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"","title":"#14 Laura Schälchli - Slow-food Advocate and Chocolate Master ","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/5eda38b11f4473608c8cd3d1/1606721792334-7f3eb6933ec55a14c631968d32868dc9.jpeg?height=200","description":"

****


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.


****




Episode #14 with Laura Schälchli (Sobre Mesa, La Flor)


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/]




Time codes 


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 




Links and references 


To follow Laura: 


To follow Sobre Mesa 


To follow La Flor 


People Laura is mentioning during the episode : 


Restaurants and producers




Help me grow up Brillantes! 


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


Follow Brillantes on social networks:


And her host and founder, Jeanne du Sartel:


","author_name":"Jeanne du Sartel"}