From Marc Caillet in Chambésy, Geneva, Switzerland
Anxious to offer quality products, the company works only with local producers and maintains close relations with them. Their local products are also labeled Valais brand, guarantee of authenticity and naturalness. Moreover, they contain no additive or coloring because we prefer a manufacturing and natural consumption of the fruits of our orchards.
Light, whole milk, cream-free, egg-free, gluten-free and just sweet. Sorbets 100% pure seasonal fruits, with natural flavors and colorless. Our frozen delights are known for their fine texture, creaminess and the correctness of their perfume. A pleasure spontaneous and greedy at the same time. The air of the time and the seasons are the permanent sources of inspiration for our team, which invites you to discover our unique perfumes produced in the strictest respect of the Tradition.
In Raron in Valais, the perchs of the lake are raised in basins. Close to the Lötschberg tunnel, the exploitation benefits from the spring water evacuated by the digging of the tunnel. When the tunnel was dug, water flowed naturally from the bowels of the earth. It should have been evacuated in the Rhone, but with its 19 ° C, it would have been wasteful. Fish farming therefore installed a one-kilometer pipe to recover it, which gives a constant flow. It is an ideal temperature since the poles are at their best in water at 21 ° C.
Raised near the sources of the Venoge at the foot of the Swiss Jura these trout are raised especially for at least 18 months, this in the absence of any treatment. The only organic fish farm in the French-speaking part of Switzerland is a family farm dating back to 1965 which benefits from 300 trout raised in their own basins.
In the assortment of organic mushrooms from Fine Funghi AG in the Zürich Oberland, we have chosen this delicious variety. Everything is eaten, both the stem and the hat. Even after cooking, its flesh remains firm. Oyster mushrooms from the Mediterranean basin have been cultivated there for only a few years.
Peter Klötzli is one of 100 other Swiss family farms that breed cattle for Swiss grazing cattle. This meat is classified in the “Better” category of Transgourmet. In addition, the breeding of these cattle corresponds to the requirements of the ethological program order for the SRPA, SST and IP-Swiss grazing livestock. The traceability of the provenance of the animals is ensured by IP-Switzerland and Bell.
Near the town of Cà Mau, in the south of Vietnam, we drive for an hour through the interior of the country and finally climb on a small motor boat. Ngueyen wants to say that here shrimp feed alone, naturally and without the addition of medicines or food additives as is the case with conventional breeding. Organic shrimp feed on small animals and microscopic bacteria that decompose on mangrove leaves and fall naturally into ponds. They do not need anything else.
Vélosophe Beer is the creation of Damien Bisetti, a bike shop entrepreneur, Swiss BMX Champion, and 4th generation restaurateur and bicycle racer. Velosophe pours forth from these 4 generations of passionate devotion to all that is Bicycle. The history, friendships, emotions, stories, innovations and traditions. Above all, we love how some things have never changed. Legs still hurt. Lungs still burn. The etiquette of group riding. And relaxing with a refreshing beer after a long ride.
The natural evolution of these passions was to create a beer for cyclists. For those who like their cycling unfiltered, pure, raw and emotional, we give you an artisanal beer that does just that. Vélosophe is rich in minerals, calcium, proteins and vitamins that assist your recovery after a hard ride. Open a bottle with friends after a great ride, toast your days effort, laugh and enjoy the camaraderie, and recover so that tomorrow you can go out and do it all over again.
The brewery was established in 2012 on a site known as Claie-aux-Moines and will never run dry as it springs from an inexhaustible source – strong friendship. In January 2001, three friends found their curiosity piqued by brewing and were inspired to take their first faltering steps in beer production. The venture did not end there and every year the quality and professionalism of the business has gone from strength to strength.