'Slow' is the mantra of Fran�ois Driard's life. He recently started the Farmers Market in Kantipath with Shobha Rayamajhi. "People have forgotten the real way of living, and now they want everything fast," he says. "They don't spend enough time while shopping for groceries, or cooking their food. Everything is done in haste, surviving in this world has become a race."

Driard knows a thing or two about food, and the love and labour good food demands. As the co-owner of Himalayan French Cheese in Tokha, he has been perfecting the art of making Nepali cheese with a traditional French recipe. "Good food is about time. Slow is about discovering more," he says.
At the Farmers Market at 1905 in Kantipath, you can buy Driard's Himalayan Cheese, as well as other goodies from farmers and foodies like him. So far, it has turned out to be a platform for small-scale farmers to offer their specialties to consumers directly. The p�t�, cheeses, honey, jams, sausages and organic vegetables on offer are truly impressive.

"We wanted people to get together, socialise and just make the right choices about the food they're going to buy," Driard says. "The market is unique because it's one of those rare places where you can interact with the food producers and understand what you are consuming, as compared to just shopping and not even knowing what's in the food."

To make an outing to the Farmers Market truly memorable, 1905 also serves brunches made with organic produce while a live band plays in the background. Wholesome brunches and weekly shopping in one outing: could you ask for more on a Saturday morning?

The Farmers Market takes place every Saturday from 9am to 1pm. Patan residents can visit the market at the Summit Hotel.

Duksangh Sherpa

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