Published on January 23, 2025 at 9:57 p.m. / Modified on January 23, 2025 at 10:00 p.m.
5 mins. reading
“Don’t come with chewing gum, I wouldn’t know what to do with it!” warns Margaux Grange-Stepczynski from the doorstep. In the former Ducati garage, in Carouge, where she runs her table d’hôte, this chef has no trash can. Nothing, or almost nothing, of what will be served in the seven dishes of the surprise menu will have generated waste at the time of its preparation. This place, called La Betsch – in homage to the nickname of his grandmother who loved to entertain – is only equipped with a compost in case the participants do not finish their plate.
The chef has no shortage of ideas for recycling waste throughout her cooking. Potato peels are dried and then ground into powder – they will give a vanilla flavor to pastries. Garlic ones feed a miso. Fish entrails ferment to prepare garum. The bottoms of natural wine bottles become vinegar. Even the needles on her Christmas tree land in a chaat masala spice mix. Margaux Grange-Stepczynski makes everything homemade, including mustard or soy sauce.
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