A conversation between famous chef Judith Baumann and our co-founder Caroline.
Category: Press
On En Parle, RTS, May 2021
We opened the door of our production lab and heated up our grill to welcome Pauline Seiterle and her mic.
Pique-Assiette, RTS, may 2021
Annick Jeanmairet came to visit us in our production laboratory in Champvent to find out more about tempeh.
Weact.chat, march 2021
Giacomo Tabacco’s article focused on our company’s environmental impact.
L’Agefi, July 2019
Sophie Marenne presented 3 Swiss companies offering vegan meat alternatives: planted, Swissoja, and Le Bon Tempeh.
Terre et Nature, May 2019
Our meeting with Clément Grandjean in Champvent, and his adoption of grilled tempeh.
La Liberté, April 2019
Tempted by Cléa’s book Miso, tempeh et tofu fermenté, Aude-May Lepasteur describes her first experiences with tempeh.
RTS Une Seule Planète, January 2019
Striving to reduce their environmental footprint with the help of a coach (Nicolas Dépraz), members of the Duperrex family adopt Le Bon Tempeh during a cooking workshop led by Régis Matthey and serve it at their family gathering.