An apéro for the launch of two new Embru pieces, a chair by Moritz Schmid and a table by Peter Kunz, on the factory floor in Rüti, for an audience from architecture, design and culture. Embru has built furniture here for over a century.

Menu

• Elderflower / verjus / bay / nutmeg
• Sourdough / brown butter / salt
• Cauliflower / carrot / radish
• Egg / Pumpernickel / celery / green pepper
• Sbrinz / blueberry / hazelnut / lemon
• Beef / rye / mustard seed / tomato
• Meringue / cherry / goat's curd / pumpkin seed

Bread, vegetables, egg, cheese, sugar, the basics that get a body through a day's work, each cut to a bite or two and eaten by hand. Nothing styled, nothing hidden. What we had, made to last, leaning preservation methods like curing, fermenting, and pickling.

The same discipline that builds a chair to outlast the person who buys it.

Served on scraps from the production line, old side tables pulled off the floor and passed by Embru's own people. The leave-behind wasn't on the menu: a raspberry jelly snake, a nod to the Spaghetti Chair, Altorfer's classic, made here, and showing on the premises that evening in Zeno Germinale's Spaghetti Hybrid.