Madame raviole
They’re young and entrepreneurial; the interview could almost end there. Even Madame Sum is still in its infancy, the trio’s thirst for expansion remains unquenched. Without ever relegating product quality to second place, the trio decided, against all odds, to abandon their Geneva and Lausanne arcades to focus exclusively on home delivery from a single Zurich production center. A strategic and logistical decision that reflects the company’s growing success. Meet the instigators of these bewitching mouthfuls of Cantonese origin, which can be ordered over the Internet and enjoyed the next day in the comfort of one’s own home.
© Madame Sum
Surprise effect
Graduates of the prestigious École Hôtelière de Lausanne and after a successful stint in the events business, the three friends threw themselves heart and soul into making these little steamed turnovers in 2020. While maintaining a traditional, artisanal approach to preparation, the small business innovates with original, seasonal creations. It’s a positioning that’s close to the hearts of the three founders. “From the outset, we wanted to offer dim sum that was unlike anything else on the restaurant market. With specific combinations, original colors and varied recipes, the surprise effect is immediate,” says Arnaud Verschueren.
With a scrupulously respected cold chain, the three owners are on a mission to democratize their approach to freezing. Long associated with poor-quality products, extreme cold has preservative virtues in line with the quality criteria imposed by Madame Sum: “We’re convinced that dim sum is best cooked on the spot. That’s why we’ve taken the gamble of keeping them frozen once they’ve been made, transported and delivered.
© Madame Sum
Compassion
In just a few clicks, you can order your own assortment via the Internet and have it delivered the next day, according to three pre-selected time slots. Whether it’s a bite of grilled broccoli with toasted almonds, a languorously melting bite of pork belly, a bite of chicken with morel mushrooms and muscatel-flavored broth from Domaine des Perrières, or a reinterpretation of lasagne, Madame Sum never ceases to surprise.
