Jura. Spaetzle, hot dogs, world cuisine... What do we eat at No Logo?

"300 kilograms of pasta, 45 of bacon, 60 of Reblochon, 90 of cream, and about 1,000 smiles!" exclaims Eva, manager of Aval. Behind her stand, she offers "spätziflettes." A sort of tartiflette, but made with pasta: spaetzle, an Alsatian specialty. With four versions, including a vegetarian one, throughout the year, she travels from festival to festival. And keeps the same producers: the pasta and bacon come from Alsace, the sausage from Morteau, from the eponymous town. For the peas, if she can't find a local producer, then Eva goes through a wholesaler. But one thing is certain: "Everything is...

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