History
L’Effet Papillon concept was born through time and its founder’s professional experiences, Julie Bordier. After 8 years in hospitality and catering management, Julie Bordier had the opportunity to manage a Foundation in Geneva for 5 years. Discovering the non-profit and humanitarian sector was an eye opener for her.
After this experience and being passionate about entrepreneurship, Julie decided to create a welcoming place where customers could share and enjoy delicious food while doing a meaningful action with a solidarity and helpful purpose. This concept, putting together her two professional experiences and passions, is L’Effet Papillon.
Julie and Marlou met during the first culinary tastings of L’Effet Papillon dishes on a test clientele. Marlou, passionate about cooking, catering and philanthropist at heart, immediately adhered to the concept. She wanted to provide her help and expertise in communication and digital strategy.
The concept
L’Effet Papillon is a catering service and a future philanthropic restaurant. We use our profits to provide nutritional help and access to drinking water to people in need in Switzerland and all over the world. We wish that a meal bought at L’Effet Papillon finances a free meal to someone in need or co-finances an access to drinking water project.
In addition of this main goal, we wish to offer our customers home-cooked meals from fresh, local and seasonal products. We have a sustainable consumption as we use only reusable or bio-degradable packaging. We try to avoid as much as possible the use of plastic. So, our meals are respectful to our client’s and the planet’s health.
Julie Bordier
founder, F&B and hospitality manager
Cecile
Marlou Dahmen
Communication manager
Maxime
Tiphaine
Pierre
To achieve our goal and have a real impact on solidarity, we are surrounded by generous partners. These are companies or suppliers who are committed to selling us cheaper or offering us our raw materials or services to allow us to save money and give more money to projects.