About Petit Ventre Heureux

SPÉCIALITÉS
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Rééquilibrage alimentaire
EFT
Feng Shui
Constellations Familiales

Diplômée de l’université de Shanghai

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Diplômée en Shiatsu

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Diplômée en Feng Shui Classique

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Certifiée en Constellations Familiales

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Membre de l’UFPMTC

Le site ici

A quest to nourish the living : in us and around us

I am Isabella Obrist. My journey begins in Austria, at school for tourism, with the idea of taking over the family inn. But life invites me elsewhere : New York, Paris, Munich, Buenos Aires. And the China of the ancient Taoists.

That is where everything takes root. I train in traditional Chinese medicine, and become deeply passionate about the connections between food, digestion, vitality and emotions. And one evening, at the foot of the sacred mountain Tian Tai Shan, in a small monastery, I discover the cuisine of the 5 Elements.

A monk invites me to dinner after a long hike with my 20-kilo backpack. He serves me a humble meal, cooked according to the 5 Elements …. and offers me a small book: “Why Men Should Be Vegetarian.” I was already vegetarian, but I smiled with gratitude.

That moment was a turning point. From that encounter, Petit Ventre Heureux was born.

What lives in this project

Taoist thought, which I have been exploring for over 30 years as a path of respect for the living and harmony between humans and their environment. The cuisine of the 5 flavours, with its seasons, its emotions, and this magnificent idea: we are what we eat ….and digest.

The deep conviction that food is the first act of care , to rebalance digestion, soothe emotions, and restore vitality in daily life. An ethical commitment to a plant-based, joyful, accessible way of eating that respects the body, the planet, and all animals : human and non-human alike.

My approach connects care, body, space and the link to our ancestors. The same logic lives in my organic vegetable teas, my Bouquets Culinaires and my training programmes: to put life back at the centre, in its simplest and most sacred form.

My journey

I hold a degree from Shanghai University in traditional Chinese medicine, in Shiatsu from the Shin Sei Do Ryu school, in classical Feng Shui from Masters Yes Lim and Joseph Yu (FSRC), and a university diploma in ethnomedicine from INALCO – La Sorbonne. I completed three years of training in Family Constellations according to Bert Hellinger. And I have been exploring Taoism for over 30 years .. not as a fixed discipline, but as a living way of reading the world.

I am also a certified FSRC Feng Shui Master, trained by Joseph Yu , a practice I carry out under the name Potentiel Vital de l’Habitat, on my website fsrcfranceparis.fr. The classical Feng Shui I practise is not about decoration. It is a reading of a place as a living organism, capable of supporting or hindering those who inhabit it. Space nourishes just as much as the plate. It is the same logic, the same listening, the same conviction … that life flows better when it is supported in all its dimensions.

I am a founding member of MTC Coop : a cooperative whose mission is to open access to traditional Chinese methods to as many people as possible. At Petit Ventre Heureux, that is exactly what we do in our own way, in our (tea)-cups and on our plates. We take this ancient knowledge and translate it using the ingredients that grow here, in France and in Europe, according to the seasons of this land. The wisdom of the 5 Elements does not belong to one culture alone. It belongs to the living. We simply make it accessible to everyone, in the most ordinary gestures of daily life.

Why cook

Cooking is far more than preparing a meal. It is a dialogue with our body-mind, a way of making our organs resonate through flavour. It is nourishing our vital energy, choosing what we offer to our belly – that intelligent, sensitive centre where our emotions and our digestive balance live. And our microbiome.

Cooking for oneself is an act of self-care. Cooking for others is saying: I see you, you matter to me. It is a silent form of esteem and connection, a way of sowing care into the ordinary. It is also saying no to flavour enhancers, artificial colours and unnecessary suffering.

A mission

To remind us that the gut is our second brain. And that taking care of what we eat, drink, think and digest is taking care of the living , in us and around us.

Cooking : a first step towards a happy little belly and a planet that is respected.

Thank you to all those who have accompanied, supported and inspired me for so long. Today I pass on what I have learned, through Petit Ventre Heureux. And the exploration continues : joyful, flavourful, rooted in the Dao.