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Ecluse
Article in collaboration with Team Ecluse
Eating with soil awareness
The Ecluse restaurant, led by Sandro & Laura Bianchin since 2021, follows a sustainable and conscious gastronomy concept that relies on the circular economy. Their experiences with a previous operation in Biel led to the realization that traditional gastronomy is not sustainable. Ecluse, therefore, exclusively uses products from within a 50 km radius, with exceptions like coffee, black pepper, and wines. They source whole animals directly from farmers and work with small-scale farmers to avoid overproduction. All products are made in-house, including mustard, dried meat, pasta, vinegar, preserves for the winter, and ferments.
The restaurant has 90 outdoor and 65 indoor seats, 20 employees, and offers both a small à la carte and a tasting menu in three sizes. The flat hierarchy allows employees a lot of self-fulfillment within the concept. Apprentices are trained, and knowledge is spread through various channels.
In their kitchen, Ecluse places great importance on seasonal and regional products, food waste reduction, organic products, fresh and minimally processed foods, and close relationships with regional producers. They offer a vegetarian cuisine but emphasize the importance of animals in the biodynamic process and their conscious decision to only use whole, mature animals.
In the restaurant area, they collaborate with associations, use sustainable system boxes for leftovers, focus on a fair working climate and the well-being of employees, and value sustainability in kitchen and restaurant equipment. By 2025, they plan to switch to photovoltaic energy and are already using an outdoor kitchen with wood fire.
Ecluse is an example of how restaurants can have a positive impact on the environment and community through sustainable practices and close cooperation with local producers.
FOCUS TOPICS
Regional and Seasonal Products: Ecluse sources almost exclusively from within a 50 km radius. This ensures freshness and supports local producers. Exceptions are made for coffee, black pepper, and wines. The emphasis on seasonal ingredients is reflected in a constantly changing menu.
Circular Economy and Holistic Utilization: The restaurant purchases whole animals from local farmers and utilizes them completely to minimize waste. Through close collaboration with small-scale farmers, overproduction is avoided. Ecluse makes many products themselves, such as mustard, dried meat, pasta, vinegar, preserves, and ferments, to close the loop.
Environmental Awareness and Sustainability: Ecluse employs sustainable practices that prioritize the well-being of the environment. This includes the planned transition to photovoltaic energy by 2025 and the use of an outdoor kitchen fueled by wood fire.
Fair Working Conditions and Education: The restaurant offers a fair working environment and promotes the self-actualization of its employees. The flat hierarchy allows everyone to actively contribute. Apprentices are trained, and knowledge about sustainable gastronomy is spread.
Partnerships and Suppliers: Ecluse works closely with local suppliers. These partnerships represent quality and sustainability and strengthen the regional economy. Some of these are listed below.
THEIR PRODUCERS
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Schüpfenried Organic Farm
Cattle, pigs, grains, vegetables, eggs
Schüpfenried Organic Farm in Uettligen offers a living and working community, training positions, a farm shop, and farm-to-table dining. They focus on organic farming and the promotion of community and education. The farm offers various services and products, which are produced with an emphasis on sustainability and quality. -
La ferme de la Libellule in La Heutte
Vegetables, fruit
This micro-farm was founded by Eric Seiner, a landscape gardener and passionate nature lover, and Marie-Laure Gebhard, an Ayurveda therapist specialized in sustainable projects. Since 2016, they have planted over 400 trees and shrubs to create an edible forest. This form of agriculture integrates with nature and offers a wide range of products such as vegetables, old and native varieties, animals, berries, and much more. In addition, they operate a café and a grocery store that sells their own products and other local, organic produce. -
Fromagerie des Reussilles SA
Dairy Products
The Fromagerie des Reussilles offers a variety of regional products. The focus is on producing high-quality cheese from good milk, where traditional methods and manual labor play an important role. The Fromagerie's store is located next to the production facilities, which enables the direct sale of their products.