{"id":19527,"date":"2025-03-03T18:57:43","date_gmt":"2025-03-03T17:57:43","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/paul-marsden-at-the-service-of-sustainable-gastronomy\/"},"modified":"2025-03-03T18:57:43","modified_gmt":"2025-03-03T17:57:43","slug":"paul-marsden-at-the-service-of-sustainable-gastronomy","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/service-food\/paul-marsden-at-the-service-of-sustainable-gastronomy\/","title":{"rendered":"Paul Marsden, at the service of sustainable gastronomy"},"content":{"rendered":"

Paul began his career in the British Army, where he honed his skills and acquired new knowledge. Every year, he takes part in a ski race in the Verbier resort with his colleagues. Enthralled by the place, he decided to move there to begin his professional reconversion to hotel management. <\/p>\n

Sustainable thinking<\/h2>\n

After this interlude in the Valais region, Paul moved to Lausanne and created LEGRAM, a short-circuit bar-restaurant concept working exclusively with local, sustainable producers and businesses. This was the start of a series of projects focusing on sustainable catering. In his view, a restaurant is an important player in the food chain, dependent on agricultural production. It is therefore essential to work with producers who respect their terroir, thus guaranteeing high-quality products. <\/p>\n

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The art of the table at the Auberge de l’Abbaye de Montheron \u00a9Abbaye de Montheron<\/figcaption><\/figure>\n

Paul’s vision and passion for the business have left a lasting impression on his current partner. Investing in the Auberge de l’Abbaye de Montheron allows Paul to bring his ideas, values and expertise to the table. What’s more, he likes the fact that the restaurant is a destination, not a place to pass through. Customers have to come all the way to the Auberge and are regulars with whom the two partners can build a relationship of trust and share their philosophy. <\/p>\n

A couple’s affair<\/h2>\n

In the past, Paul has worked with his wife, who now holds the position of head chef. Alongside her, he is spreading this sustainable vision of catering at the Auberge de l’Abbaye de Montheron, sourcing only from local producers and working with the seasons. These are the guarantees of an unforgettable customer experience. <\/p>\n

Paul sees the restaurant as a whole, beyond the plate. For him, the whole environment is important. He wants to offer the ultimate experience where everything comes together, from the service to the food, the atmosphere and the music. According to Paul, this is the only approach that works in the restaurant business, and it’s what you’ll experience if you’re lucky enough to visit the Auberge de l’Abbaye de Montheron. <\/p>\n","protected":false},"excerpt":{"rendered":"

From the British Army to the Auberge de l’Abbaye de Montheron, Paul has been shaping short-circuit catering, where every detail creates a unique experience.<\/p>\n","protected":false},"author":17,"featured_media":19528,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Paul Marsden, at the service of sustainable gastronomy | Restaurant | Edouard Amoiel","description":"From the British Army to the Auberge de l'Abbaye de Montheron, Paul has been shaping short-circuit catering, where every detail creates a unique experience."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[439],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19527","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-service-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19527"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19527\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19528"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19527"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19527"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}