Laszlo Badet is not easily defined. A seamstress by training, a chef by passion, and a model by instinct, she moves fluidly between disciplines — always guided by a love of beauty, craft, and connection. Raised in a quaint Swiss village and classically trained in haute couture before joining the Chanel atelier, she has since made Paris her home and creative playground. Today, her work spans curating intimate events, poetic table settings, and soulful food rooted in memory, whereby cooking becomes a language of love and weddings a canvas for personal expression.
On a golden Saturday morning, we had the honor of being invited into her world — where every creation is from the heart, and every detail, from vintage linens to seasonal florals, tells a story. Explore the film and full interview now.
Tell us a little about your background…
I'm from a beautiful region called Canton de Vaud, in a small village called Cully. I grew up surrounded by nature, vineyards, and lake views with my family, until I travelled to Paris when I was eighteen. I had studied haute couture at the École cantonale de Lausanne in Switzerland before coming to Paris to work at the Chanel studio as a seamstress. Coming to this big city, on my own, with all my passion, and landing a job in a beautiful maison — it was incredible.
At first, I was only supposed to stay for nine months — but I ended up falling in love with Paris, and now it’s been twelve years. Over time, I built my own life here. I wouldn’t say I’m Parisian, but Paris has embraced me. I’ve created my own story here — my own community, habits, friends, and even family. I live in the eleventh arrondissement, near Belleville, with my husband. We’re in a beautiful apartment in a seventeenth century building, with a magical view of all of Paris. Every day feels different here because the sky is ever changing — it gives me a new Paris each day. It’s such a contrast to my childhood in Switzerland, but every time I need a break, I just take the train home — it’s a mere three hours away.
How has your childhood in Switzerland, and being surrounded by nature, influenced your work?
My childhood in Switzerland forms a huge part of my inspiration in everything I do. I had the perfect childhood — full of creative activities. I was always a bit different as a child. Quiet, observant. I liked to understand everything before speaking, and I drew constantly. I was always outside, no matter the weather. We spent a lot of time in the mountains together as a family. That shaped how I see things.
I didn’t learn creativity at school — school just taught me how to sew. The creative part was always inside me. It came from the people around me — they inspired me deeply. My Italian grandmother from Piedmont loved hosting — always with a glove, hat, and a beautiful aperitif in hand, and the full cutlery set layed out on the table. She was so elegant, so perfect when it came to hosting. Everything she did was with such care and attention to detail. My aunt ran a chambre d’hôtes in the Jura, and my father and grandparents were artists, all of whom have been a big part of shaping who I am. Those were the things I took with me when I moved to Paris, and they still inspire me every day.
How did your love for fashion evolve into food?
When I finally left my work as a seamstress, it opened the door for me to explore other creative endeavours. That’s when I started to cook more seriously. I’d always cooked at home and hosted dinners for friends. For me, food is a language of love — so this transition felt natural. I still work with haute couture, prêt-à-porter, and even modelling, and fashion will always be part of me. I could never stop. But now, my creativity has expanded, and I’m working in a way that’s my own.
When I started cooking seriously three years ago, it was a completely different way of doing things — a different way of approaching food, of creating, and of imagining events. From the beginning, my goal was to cook exactly as I had learned when I was younger with my family, or the way I love to cook in my own home. That’s why I began with some small residencies, then larger events. And because I always want to give the best of myself, my work started to evolve. I began working with amazing producers around me, and slowly, my food took a new direction. At some point, it naturally led to weddings. It was something totally new for me, but I realized I preferred it. With most events in Paris, you plan everything three or four months ahead, and it’s lovely — but it passes so quickly. Just one evening. Sometimes with a hundred people or more. But weddings? They’re different.
What do you love most about working on weddings?
Often, I start speaking with the couple one or two years before, and you build a real connection. You exchange hundreds of messages, share mood boards, images, ideas — it becomes intimate. That’s why I chose to move more in that direction. Cooking for weddings, for me, is like couture. It’s not just about food — it’s about love, beauty, and attention to detail. It’s like designing a beautiful dress or creating a dream garden. You think of everything.
Now, every summer, I take on around five weddings. Each one is such a beautiful story. I wasn’t especially "into" weddings before, but I was already in love with the idea of creating a moment — something beautiful, with friends and family, whether it’s small or grand. Even when I was a little girl, I carried this dream — like many girls and boys — of one day being the most loved person in the room, surrounded by those who care for you deeply.
You and your partner Leonard just had your own wedding! Congratulations! Tell us a little more about the day...
Yes! We decided to take on the challenge and plan it in our own way — a way that feels like us. Not necessarily what people expect from me, based on my work. We planned two celebrations. The first was a Parisian celebration of love — simple, but thoughtful. We had it at Café de Luce, we simply asked the talented chef and sommelier to prepare a spring menu of dishes they love. The one request we had was for the cake to blend our two cultures. We did a mix of a simple Swiss vintage pie, made with seasonal red fruits and a dusting of icing sugar, as well as a French-style gâteau decorated with our initials like a ribbon and finished in a glossy lemon and icing sugar glaze. They’re not typical for wedding cakes, but they're completely me — and I think that makes it the most beautiful thing you can serve.
The second part is coming up in Brittany, a beautiful wedding by the sea. Again, we’ve organised everything together, from the menu to the flowers to the perfect sardines! We’ve been to this region many times and have met wonderful people who share our values — they understand how much care we want to put into it. We love to cook together, but this time we’ll be focused on the moment, so have a fantastic chef and production team who I know will carry it with such love and precision so I trust to pass the baton onto them.
How wonderful! And your wedding cake for your Brittany wedding?
The Brittany celebration will be just above the sea, in a place we love. For this one, I’ve asked my mother-in-law to bring a traditional cake from the region — it’s called gâteau breton. She’s going to ask her local baker to make a big version of it, maybe even larger than usual. It’s made with buckwheat flour so it’s a bit dark, slightly salty. I love the texture because it’s not too sweet. With butter and a touch of salt, it’s just perfect.
The cake itself is very simple — flat, round, and traditionally decorated by pressing fork lines across the top. That’s it. No elaborate decoration. But for me, that’s exactly what makes it so beautiful. It’s the kind of cake I remember eating when I first visited Brittany with Leonard. We’ll serve it with some fresh fruit on the side and red or white wine at the end of the lunch. And the fact that my mother-in-law is preparing it — it feels like a huge honor to have her be part of it in this way. It’s the most beautiful gift we could receive.
How have you found the experience planning your own wedding?
The process helped us understand more about who we are, and what we want from our day. It wasn’t always easy — I felt alone at times, planning everything. Sometimes I wanted more support, sometimes I didn’t. There are expectations from friends and family, and you don’t always know how to navigate them. But my only advice is this: take your time, approach it with love and care, and think deeply about each detail.
What advice do you have for couples planning their wedding?
Don’t follow the rules. There are no rules. Just follow your heart. Forget what’s expected. Focus on you and your love. Share that.
Talent: Laszlo Badet
Videography: Anastasia Kurys
Creative Direction: Daria Latysheva
Florist: AK Fleuriste
Grocer: Terroirs d'Avenir
Tableware: Christofle
