The UN Sustainable Gastronomy Day (June 18th) is the perfect occasion to remind us all of the powerful connection between food and sustainability, and rethink how we cook and eat. Fabien Pairon, senior Lecturer in Practical Arts at Ecole hotelière de Lausanne, who obtained his title of “Meilleur Ouvrir de France” in 2011, shares with us his top 10 favorite local food suppliers located in the Vaud canton. A good way to support local farmers and producers in these difficult times, and to make your home cuisine more sustainable!
I stumbled across this eccentric, citrus enthusiast by accident. He explained that contrary to popular belief, citrus fruit grows all over the world, not just in Florida! He decided to grow it in Switzerland with fabulous results.
Like many, I tried to make my own homemade bread during confinement, which brought me to Yverdon where I already knew this mill for its local quinoa. I discovered a wide range of grains and cereals, enough to make my own popcorn among many other delights.
Eating local automatically implies fish from our lake. I'm a fan of pike kebabs and crayfish bisques. The lake offers us this privilege, but beware, it’s nature that controls both chef and fisherman - not the other way around.
Confinement meant I had time to go out on my motorbike and discover nearby farms, (there are more than you might think!) The produce here is super fresh and organic with nutritional qualities guaranteed!
Another great discovery. Part of the Léguriviera group, this store is the Ali Baba secret den of vegetables, including all the early varieties.
“My father was a craftsman. I like peasant common sense. Fruit and vegetables rich in water in summer, seed oils before winter to prepare us for the cold. Roots in the fall and winter to strengthen us. Fresh shoots and herbs in the spring to revitalize our bodies. The seasons also apply to fish, meat and grains. Life cycles must be respected, they always arrive at the right time to properly feed the consumer. Consuming a local product that is perfectly mature will bring the optimal organoleptic qualities (appearance, smell, flavor, texture). Freshly picked, the product has all its nutrients, vitamins and mineral wealth.
This is what I teach my students at EHL. Eating seasonally is possible everywhere on the planet, it creates a beautiful cultural and gastronomic identity. Consume less, but better. Stop disrespectful battery farming, unsustainable practices, look after the water supply - soon to become a precious commodity. Always keep in mind demographic studies: we will have to feed many more people on our beautiful planet in 50 years’ time with resources that are not inexhaustible. These are the major challenges that our students have to face. They have the potential to make a change. Personally, I believe in them and I count on them.”