Iodized vegetable / Revisited undergrowthAux Complices

Lunch, Dinner, Local Cuisine, Foraging, Fungi, Territory, Degrowth, Seasonality, Slowfood, Vegan

A plant exploration of the sea and the forest, an invitation to a flavoured complicity. A collaboration with artist Maya Minder presenting her work MICUL MICUL the same day.

𓇣 Menu:

Lunch : Azul miso soup, iodized duo
Spirulina brioche, kaiso seaweed tartar
Dessert : Maki fructose

Evening meal : Aosa rice
Tempura enoki
Yum mushrooms (Thai mushroom salad)
Red sweet potato curry with garlic fungi
Stewed stuffed shiitake
Dessert: Chocolate brownie & dried boletus

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Aux complices is a creative duo that puts the plant at the heart of the plate. They offer a catering service, weekly bentos, workshops and ephemeral tables. They like to explore local and seasonal vegetal food and bring their touch of elsewhere to it. Their culinary studio is based in Forel (Lavaux).

Julien's desire to go elsewhere and his training in cooking at the Institut Paul Bocuse have shaped his practice: a world cuisine, alive and intuitive, in which the plant is at the heart. He is a member of the Slow Food Switzerland committee, a speaker at the EPFL on ecological transition and sustainable food, and an Impact Hub partner. Lou's career path led her to study anthropology and archaeology, and then the same desire for elsewhere and movement led her to train in herbal medicine.

For them, life is in perpetual motion, questioning, improving, they like to search in the traditions, the nature, to live closer to their values. This translates into a practice underpinned by research and reflections on ancestral culinary practices, another way of perceiving food, as a bridge of exchange between the past, the present and the future.