{"id":26752,"date":"2026-07-03T15:50:28","date_gmt":"2026-07-03T13:50:28","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/fud-lab-cooking-as-a-language\/"},"modified":"2026-07-05T12:06:59","modified_gmt":"2026-07-05T10:06:59","slug":"fud-lab-cooking-as-a-language","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/fud-lab-cooking-as-a-language\/","title":{"rendered":"Fud L\u00e4b: Cooking as a Language"},"content":{"rendered":"

The kitchen as a \u201ccreative playground.\u201d The expression isn\u2019t new, but Fud L\u00e4b\u2014aka Micha\u00ebl Fessler and Yannick Poffet\u2014brings it to life. Behind this Swiss project lies a clear ambition: to turn food into a medium, a form of \u201csoft power\u201d<\/em> capable of conveying ideas, concepts, and worlds. <\/p>\n

Complementary Profiles<\/h2>\n

The positioning is clear: somewhere between catering and culinary design. Fud L\u00e4b doesn\u2019t just serve food\u2014it creates experiences. Pop-ups, brand activations, corporate<\/em> events: each project is conceived as an immersive experience where the setting is just as important as the content. <\/p>\n

At its core is a team with complementary skill sets. A chef trained at the \u00c9cole Paul Bocuse who works internationally, notably for Herm\u00e8s in the Middle East. A multimedia designer, accustomed to creating installations that blend art and gastronomy for brands such as Cartier and Puma. And a third member with a background in management and knowledge transfer. Together, they embody a hybrid approach, characteristic of an era in which gastronomy engages in dialogue with other disciplines. <\/p>\n

\"Salon
Salon des Go\u00fbts et Terroirs \u00a9Jessica Genoud<\/figcaption><\/figure>\n

In-Depth Projects<\/h2>\n

The projects carried out illustrate this diversity. At the 2025 Montreux Jazz Festival, Le Lido served Mediterranean cuisine in a pop-up setting, seating over 300 guests per service for sixteen days. \u201cThis is a close collaboration with the MJF, and we\u2019re repeating the experience this year with Le Paloma.\u201d We created a pop-up to celebrate the 25th anniversary of AOP-IGP. We designed, built, and operated this pop-up restaurant with the goal of revitalizing these products, which are all too often prepared and used in the same way,\u201d explains Yannick Poffet. In Bussigny, a collaboration with QoQa explored the culinary possibilities of beer and its derivatives. All of these initiatives demonstrate an ability to combine creativity with operational rigor. <\/p>\n

Even more conceptual is the tribute to Jean Tinguely: a culinary machine designed to feed up to 1,500 people, which questions the role of technology in relation to human action. Or projects related to table design, such as \u201cDesigner\u2019s Table\u201d\u2014a concept by designer Rapha\u00ebl Lutz acquired by the mudac\u2014which explore the relationship between the object, the body, and the act of eating. <\/p>\n

\"Fud
Designs by F\u00fcd Lab \u00a9DR<\/figcaption><\/figure>\n

Some initiatives stand out for their more sensory-focused approach, such as a children\u2019s dining experience designed as a playful and sensory introduction to fine dining. It\u2019s a way of reminding us that, behind the concept, there remains an essential dimension: taste\u2014the intimate experience. <\/p>\n

Because that is precisely where the balance lies. By repeatedly referencing immersion, multidisciplinarity, and storytelling, Fud L\u00e4b is part of a major trend in contemporary gastronomy with a clear direction: that of a cuisine that is no longer content merely to nourish, but seeks to convey meaning. <\/p>\n","protected":false},"excerpt":{"rendered":"

At the intersection of gastronomy, design, and experience, Fud L\u00e4b is developing an approach in which the plate becomes a storytelling tool. It\u2019s a contemporary concept that both challenges and captivates. <\/p>\n","protected":false},"author":4,"featured_media":26753,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Fud L\u00e4b: Cooking as a Language | Restaurant Montreux | Edouard Amoiel","description":"At the intersection of gastronomy, design, and experience, Fud L\u00e4b is developing an approach in which the plate becomes a storytelling tool. It\u2019s a contemporary"},"_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":[356],"tags":[],"restaurants-par-lieux":[604],"style-de-restaurant":[],"class_list":["post-26752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","restaurants-par-lieux-montreux"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/26752","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=26752"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/26752\/revisions"}],"predecessor-version":[{"id":26757,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/26752\/revisions\/26757"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/26753"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=26752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=26752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=26752"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=26752"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=26752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}