These products are deeply rooted in local traditions. However, traditions evolve, adapt, and reinvent themselves. We explored new ways to work with them, demonstrating that their potential extends beyond their traditional uses.
Thus, we envisioned different ways to highlight them: a rye bread AOP broth to accompany ravioli with Vacherin Fribourgeois AOP, a soft-serve ice cream made with cuchaule AOP, and Geneva cardoon AOP prepared like "poireau vinaigrette." We even brewed a beer with Poire à Botzi AOP and vin cuit with our friends at BLZ. These examples, among others, illustrate our desire to bring a fresh perspective to AOP-IGP products.
Beyond the plates, we also designed and built a stand inspired by craftsmanship and authenticity, conceived as a natural extension of this vision: raw, minimalist, highlighting materials, gestures, and the product itself.
