Journal Talks: Culinary Craftsmanship and the Art of Detail
This isn't the first collaboration between Björk and Berries, and Laszlo Badet. Her meticulous touch first caught the brand's eye a few years ago when she curated the menu for an intimate gathering in Paris.
Combining her seamstress knowledge with her cooking skills. The self-taught chef now works mainly for private dinners, receptions, and special events and as a creative food designer for film and photography. She develops restaurant menus, cooks in workshops, and enjoys doing research at cooking residencies around the world.
What better choice than to have her cook up a menu to celebrate the harvest season and introduce the Luca Van Vliet homeware collection.
Journal Talks: Can you introduce yourself and tell us your background?
Laszlo: My name is Laszlo, and I am of Swiss and Italian origin. In 2022, I created Cantine Laszlo, where I serve as the head chef. I live in the 11th arrondissement of Paris, a neighbourhood I adore for its various suppliers, like AK Fleuriste and Terroirs d'Avenir. I often visit them to find products and flowers to decorate my table.
Journal Talks: What have you been working on today?
Laszlo: Today, I prepared a recipe from my collection of cookbooks: a seasonal mushroom tart. It's a simple yet delightful dish highlighting the fresh ingredients I found during my market visit.
Journal Talks: Do you have any rituals before you start cooking?
Laszlo: Before cooking, I use September wash and lotion to clean and nourish my hands. It's a small but meaningful ritual that refreshes my senses and sets a calm and focused tone for cooking.
Taking a moment to care for my hands reminds me of the importance of every step in preparing a meal, from the first touch of ingredients to the final plating. The little details make the whole experience more enjoyable and fulfilling.
Journal Talks: Can you walk us through the recipe?
Laszlo: Absolutely. For this straightforward mushroom tart, we need to make both the tart crust and the filling, which includes mushrooms, small fresh onions, garlic, cream, and eggs. I also like to get creative with the presentation, so I used leaf-shaped cookie cutters to decorate the tart before baking.
Journal Talks: What do you enjoy most about the cooking process?
Laszlo: As my tart slowly bakes, I take the time to set the table. I've chosen the quirky Luca tableware for this meal. The act of setting the table and the anticipation of the meal really enhances the cooking experience for me.
Journal Talks: How did it turn out?
Laszlo: And there you have it, it's ready! The mushroom tart came out beautifully, both in taste and presentation.
Eating an apple with a slice of Gruyère.
Savouring a glass of wine alone on a Parisian terrace.
Tending to my plants with my cat curled at my feet.
Wandering through the streets of Paris late at night, hand in hand with my lover, Léonard.
Enjoying aperitifs with friends. Embarking on long hikes in the mountains with almost nothing in my backpack.
Discovering new cities, landscapes, scents, and lights.
Finding small, lost insects in my apartment—like a ladybug, a bee, or sometimes a grasshopper.
Engaging in stimulating professional and personal projects every day.
Favourite Thing About Autumn?
The way nature transforms. The vibrant colours and crisp rustle of the autumn leaves beneath our feet. The vines on the slopes of Lavaux turn golden while the last grapes, forgotten in the sun, ferment. The final swim is in Lake Geneva, where the water turns calm and rejuvenating. Autumn dishes include chestnuts, squash, and the first soups of the season. Autumn is my favourite season for all these simple, common, comforting elements.
Favourite Herb or Spice?
I love dill, lovage, and tarragon. My favourite spices are those I've picked myself, like fennel seeds, coriander seeds, and Alexander's berries. But I enjoy many others too, like nigella and the various Swiss herb blends, such as the classic 'Aromat' or 'Alpine salt'.
Coffee or Tea?
Coffee! But not just any coffee—an Italian Piccolo espresso.
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