It’s all about grains!

It’s all about grains!

Ever noticed that almost all our lunch and dinner meals consist out of grains? Take our bulgur salad with goat cheese, grapes and olives for example. Or our Asian salad with zucchini, carrots, wheat and sesame dressing. And what about the delicious vegetarian tofu with a crust of amaranth and sesame, green beans and black rice. 

Versatile with a symbolic meaning

Yes indeed, grains, grains, grains. Their versatility makes it easy for us to incorporate them into our meals. But have you ever wondered why we use so many grains as a base for our recipes? It’s not only because they are rich in vitamins and fibers, but it’s also because they have a symbolic meaning to us. Why? From rice in Asia to wheat in the Middle East, grains are diet staples in most cultures. They are still the leading source of vegetable protein in human food. Corn, rice and wheat are consumed by more than 51 percent of the population worldwide!!

The base of our food

Even in poorer countries, grains, if available, are the first thing one can find on the menu in every household. By combining grains with locally sourced vegetables, we are not only offering our clients a well-balanced meal, but also make sure they realise that the base of their food, is something people in poor countries most of the time only have access to. We can’t send food to the other side of the world, that’s why we donate a part of our revenues to projects related to nutritional aid or drinkable water. But we can however, make people more aware of where their food come from and how they should appreciate every meal they consume.

Health aspects

And when carefully and balanced consumed, there are definitely some good aspects about grains! Fiber is one big reason to eat whole grains, since it digests slowly, it can help you to feel longer full. But, be careful: not all whole grains are high in fiber. Focus on oats, barley and bulgur! Studies have also shown that whole grains can help you cut down on the amount of body fat you have and lead to a healthier distribution of that fat! Doesn’t that sound good? We all want to get rid of that belly fat don’t we 😉

Think about all this next time you have a lunch from L’Effet Papillon or when you are preparing a meal yourself!

Savory cake with olives and sun dried tomatoes

Savory cake with olives and sun dried tomatoes

Always looking for new inspiration and interesting recipes to impress family and friends with? But struggling to find the right time or the right recipe? Continue to read! In this blog you will find an easy but tasty recipe to make sure you will impress your guests in a split second!

Savory cake with olives and sun dried tomatoes




Preparation time (45 min), ingredients (4-8 people)


  • 300 gr spelt flour
  • One egg
  • 1 tsp baking powder
  • 10 sun dried tomatoes
  • 2 tsps black olives
  • 1 tb oregano
  • 1 tsp thyme
  • A little bit of salt
  • Optional: pine nuts


First step: Pre-heat the oven to 200 degrees.

Second step: Mix together the flour and egg and when everything is mixed stir in gently the other ingredients with a whip.

Third step: Put the mixture into a cake mold with baking paper and put for 35 minutes in the oven.

The cake is ready when it is a bit crusty from the outside and soft and moist in the inside.

Bon appetit!

A big gesture!

A big gesture!

You must have seen some of our partnerships on our website: local businesses that support us by offering some of their products at a lower price or by providing their services for free. In this blog, we will give you a sneak peak of their activities and the connection we have with them. Today we are talking about our very first partnership with the Country Club Geneva!

Laid back atmosphere

The Country Club Geneva was founded in 2002. With nine indoor tennis courts, a golf course, a spa with swimming pool, steam room, sauna, two squash areas, a large fitness room, two massage cabins and a large free parking, the space has a lot to offer. Although the area looks very modern and chic, the atmosphere at the Club is very laid back. Ninety percent of the time you find yourself surrounded by well-known sportsmen from all disciplines, but they are easily approachable. Becoming a member is possible by registration on the spot, but did you know? The restaurant is open to everyone! With a capacity of eighty people, inside and eighty people outside, you will always find a place.

Carte Blanche

The Country Club Geneva often organizes theme parties open to everyone, but also cocktails, live cooking parties, buffets, private events, or events for children with a cooking class for those who want, hosted by the chef of the Country Club Restaurant: Thomas Duchemin! It was Thomas who helped L’Effet Papillon with the search of a professional kitchen to use for the preparation of the food. A great gesture and a wonderful opportunity for us! It’s been two and a half years since Thomas started at the Country Club. Born in a family of restaurateurs, he worked in Corsica, Saint Tropez, Melbourne and Geneva in Hotel La Reserve and the Mandarin hotel. He also stayed a month in Bali where he made a tour around the island by scooter, cooked fish with locals and learned many different techniques for preparing fish when he finally moved back to Switzerland.

Thomas: “What I appreciate in the restaurant, is that I have carte blanche, which means I can absolutely do anything I want concerning the menu, thanks to the management that leaves me completely free. Our kitchen team consists of three people and me. I take the responsibility of being a chef, but I’m not alone in creating the menu, we do it together. In the kitchen we use as many seasonal products and work with local producers from the Geneva terroir who offer high quality products. Therefore, our meals change as soon as we don’t have any of these specific ingredients left. I am proud to share our kitchen with L’Effet Papillon and I am happy to see the project Is growing and evolving. I firmly believe in collaboration and sharing ideas, I also think that inspiration comes from everybody!

Thank you, Thomas ! For us it is also a pleasure to work together in a professional space and next to a team which is always motivated and committed! 

Want to know more about partners and partnerships, click here! More about the Country Club? Click here!

October, an important month!

October, an important month!

As most of you know by now, L’Effet Papillon is a philanthropic caterer. This means we give back a part of our revenue to social projects. And did you know? These projects change every six months, in order to support as many people as possible!

Last September, we launched a big selection campaign during which organizations with projects related to water or nutritional aid could apply and we have to admit, we were pleasantly surprised by the amount of applications we received! After making a shortlist, our partners and sponsors voted to determine the final projects.

Bits and bites

On the 15th of October, we hosted our second kick-off event for the finalists to pitch their project in front of our clients, sponsors and volunteers! A perfect opportunity for our partners to connect and for us to share the latest project updates! But also, a great moment to serve and to taste a few special homemade finger food recipes. Cucumber and carrots filled with cream and sesame seeds, spinach ricotta pie, chicken sticks with fennel yoghurt sauce, pumpkin soup with a topping of roasted nuts and of course let’s not forget about the desserts: chocolate panna cotta with peach and muesli and chocolate chip cookies!

Water, food and people in need

More important is that we can now officially announce to everybody our collaboration with Aide et Action Suisse, Goutte D’eau – a child support network and Carrefour–Rue for the upcoming six months! A more detailed explanation about the projects can be found on the website but here is a small summary for those of you who are curious to know more! Our first international project is supported by Aide and Action Switzerland and aims to improve the education and nutrition of 1450 children in the mountainous province of Hoah Binh, Vietnam. By providing cooking classes, giving them a balanced meal and by educate them about nutrition, the aim is to improve the lives of the local communities.

The second international project, supported by Goutte d’Eau, takes place in Cambodia and strives to replace an outdated water filtration system in the formation center of Damnok Toek. The water system provides 32.000 liters of drinking water per month to at least 500 children and young adolescents in the formation center. Our last and local project, is supported by Le Carrefour-Rue and aims to help people in Geneva in need by distributing lunch meals on a daily basis in the so called “Jardin Montbrillant.” Run by volunteers from all walks of life, this place welcomes 250 people per day. 

What’s next? In the upcoming months we will try to inform you as much as we can about project updates from the social organizations but we would like to ask you to spread the word about us! So we can help as many people as possible by the end of the next half year! Always remember: a small meal can have a big impact when you order from L’Effet Papillon.

Tips and tricks for a less stressful kitchen life!

Tips and tricks for a less stressful kitchen life!

You can’t live without one! A fridge! But do you know how to organise it? A lot of people put everything in the fridge without thinking how to stock it properly.A shame, because carefully stocking your fridge will help cut down on food waste, not to mention reducing the risk of food borne illness. But how and where to start?

 Our strategy!

There is a logic when it comes to the inside of a fridge. Did you for example know that the lowest shelves in the fridge are the coldest parts while the upper shelves have the most consistent temperature? We would therefore suggest to put left-overs, drinks and ready-to-eat food on the upper shelves while the lower shelves can store raw ingredients such as meat of fish.

Well that was maybe easy. But what to do with the drawer or the space in your fridge door? The fridge door is supposed to be the warmest part of the fridge, so we would suggest to put your sauces such as ketchup, mayonnaise or mustard there. A lot of people make the mistake to put eggs in the door. But it’s better to keep them in the box and place in the coldest part of the refrigerator!

And never put your fridge too full! It needs air to do its work!

Last but not least, the drawer is made for your fruit and vegetables! Make sure which ones can be kept together and check which ones actually belong in the fridge!!

Here a short list with fruits and vegetables which don’t necessarily need to be kept in the fridge to get you started. With all this information, we think you are ready to begin!

What are you waiting for? Back to work, off to the fridge 😉