Newrest Restauration SA highlights its “Fermes de cœur” through a 100% local autumn-themed event

Wednesday, October 15th 2025

In October, Newrest Restauration SA celebrates autumn and local flavours with a gourmet event centred around squash, held in its dining areas at Campus Biotech and the World Meteorological Organization in Geneva.

Under the direction of plant-based cuisine Chef Rémy TRANCHIDA, guests were invited to discover a creative tasting experience showcasing products from Newrest’s “Fermes de cœur” suppliers — true partners in taste and sustainability.

Culinary highlights of the autumn-themed event

Rémy TRANCHIDA designed two original recipes to elevate squash in all its forms:

Squash soup with coconut milk, enhanced with pumpkin seed oil and sprinkled with caramelised seeds.
Roasted squash cube with miso, served with homemade squash ketchup, toasted seeds and a fine squash powder.

These gourmet and sustainable creations reflect the richness of plant-based cuisine and Newrest Restauration SA’s commitment to offering flavorful, responsible dishes rooted in local terroir.

Local producers in the spotlight

This initiative also honors Geneva-based suppliers committed to environmentally respectful agriculture:

La Ferme Courtois, producer of the squash used in these recipes, renowned for the quality and diversity of its local crops.
Carthagène in Versoix, supplier of pumpkin seed oil and seeds.

Their expertise and proximity enable Newrest Restauration SA to strengthen its commitment to sustainable, local and seasonal food.

This initiative is fully aligned with Newrest Restauration SA’s approach to promoting short supply chains, culinary creativity and more responsible everyday nutrition.