HAPPY CRULTURE
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Camila Prioli has been gideons for over 10 years and has always been passionate about cooking. She dreamed of opening a restaurant or a caterer. And it was in 2011 that she decided to launch Happy Crulture, the first raw éphèmère restaurant in France, offering raw dinners, kitchen workshops and catering service. After a trip to the U.S. in 2012, she has the desire to make potato chips raw, vegan, organic and locally sourcés cabbage chips. In June 2014 Happy Crulture was born thanks to the participative funding platform Ulule, and became the first brand of its kind in France. Today, the range has expanded with cru cru and Le Flavor (seasoning paillettes base) and is still expanding, offering raw, healthy and delicious products with a minimum energy footprint.
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