Vegetarian guide
Pamela Bächli is back! In addition to her role as managing director of her PR company PR & coshe decided to return to vegetarianism after a two-year pandemic. It was out of passion and conviction, but always without an ounce of self-assertion, that she embarked on this adventure in 2017, in which vegetables take pride of place. “But not only,” she hammers out with as much gentleness as panache before continuing. “The aim of the first three editions was to shed light on the creative vegetarian universe of chefs over a given period. In keeping with the same spirit, I would now like to encourage restaurateurs to vegetate their menus all year round”.
Veggie Table
Eggplant millefeuille
From the very first edition, chefs in the four corners of the city of Calvin and in Switzerland have been seduced by the plant-based craze. While Damien Coche of the Domaine de Châteauvieux launches into a millefeuille of eggplant and durum wheat semolina, artichokes à la barigoule and sweet pepper coulis, chef Dominique Gauthier of the Hôtel Beau-Rivage’s Le Chat-Botté restaurant in Geneva, delights his guests with a potato dauphinois with black olives, summer chanterelles and a marjoram ratatouille jus. The vegetable mayonnaise took off, and customers flocked to discover this contemporary and modern culinary approach. With the health crisis putting a freeze on plans to expand the initiative, Pamela Bächli took advantage of this forced pause to review her offer and extend it well beyond the gourmet restaurants that had initially participated in the first three editions. Veggie Tables was born.
The mission of restaurateurs? To offer à la carte dishes or menus that are creatively committed, varied in taste and adapted as far as possible to seasonality. Without seeking to impose an ideological conviction, the instigator of this innovative approach wishes to offer vegetarians a wider range of products, and above all to encourage omnivores to discover this gourmet universe. To join the guide, a registration form is required. Even if the proposals are extended to a larger number of participants, quality remains at the heart of the approach. “If the culinary proposals do not meet certain quality standards, I reserve the right to refuse an application. The dishes must be qualitatively attractive if the offer is to win over vegetarians and curious omnivores alike. The Veggie Tables guide has to be varied and gourmet”.
Veggie Tables
Environment
Far beyond the simple “healthy and balanced” factor, the approach raises questions about the way we consume and its environmental impact. The ecological behavior of consumers shows that they have become aware of the fragility of the environment, and this interest is accompanied by a growing sensitivity towards respectful food and catering that is part of a sustainable development approach. When the vegetarian approach ticks all the boxes of naturalness, beauty and fairness.
