BOOK | Blue Window | Culinary Adventures in the Alps | Switzerland IIII France II

LAUSANNE
Café Romand

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LAUSANNE
Vaud Farm Shop

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Lausanne
Vaud Farm Shop

Lausanne to Palézieux (train) 15-22 minutes


PALÉZIEUX
Spelt

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Palézieux to Chexbres (train) 21 minutes


CHEXBRES
Domaine Bovy

Domaine Bovy

Chexbres to Vevey 10 minutes


LAVAUX
Tradition Taste Terroir

The 30 kilometre stretch of vineyards alongside Lake Geneva are not only a bountiful gift of nature they are also testament to centuries of backbreaking human toil. For generations, winemakers have terraced these steep hillsides, building stone walls to protect their vines. The winemaking tradition in Lavaux dates back to the 12th century when Cistercian and Benedictine monks controlled the land. Now a UNESCO World Heritage Site, the region encompasses 14 municipalities and six certified winemaking sites – Lutry, Villette, Saint-Saphorin, Epesses & Calamin, Dezaley and Chardonne. The wine is complemented by the strong people place produce element of the region, with a range of products that reflect the extent of the terroir. [snip]


RECIPE — Dinkelbrot mit Mehrsaat spelt bread

RECIPE — Flutes au Fromage cheese sticks

RECIPE — La Pôchouse Suisse fish soup

RECIPE — Moelleux au Chocolat chocolate cakes

RECIPE — Pâté Vaudois Vaud pork pies

RECIPE — Taillé aux Greubons savoury pastries


VEVEY
Charlie Chaplin’s Shoes Are Made of Chocolate

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VEVEY
Street Market

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Vevey to Montreux (train) 7 minutes


MONTREUX

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Montreux to Saanen 65-83 minutes


RECIPE — Alt-Art Zwiebelsauce old-style onion sauce

RECIPE — Berner Rösti pan-fried potatoes

RECIPE — Birnenbrot pear bread

RECIPE — Birnenweggen pear wedges

RECIPE — Bratwürst mit Zwiebelsauce sausage and onion sauce

RECIPE — Butterzöpfe / Sonntag Brot Sunday bread

RECIPE — Gerstensuppe barley soup

RECIPE — Hühnerfleisch und Kastanien Suppe chicken, chestnut and bacon soup

RECIPE — Kalbsgeschnetzeltes veal in mushroom sauce

RECIPE — Käsesuppe cheese soup

RECIPE — Pilzsuppe mushroom soup

RECIPE — Rösti Ursprünglich pan-fried potatoes

RECIPE — Spiezer Frischkäsemousse latticed strudel with cheese mousse

RECIPE — Urdinkel Vollkornbrot mit Bruhstuck spelt bread with grain mash

RECIPE — Weggli breakfast bread rolls

RECIPE — Mutschli breakfast bread rolls

RECIPE — Zürcher Rösti pan-fried potatoes


BERNER OBERLAND
The Cheese Grotto

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Gstaad
Bernerhof Gstaad
Cheese Shop

Gstaad to Sanenmöser (train) 12 minutes


GSTAAD
Early Beck

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SAANENMÖER
Les Hauts De Gstaad

Golf Hotel

Saanenmöser to Zweisimmen (train) 25 minutes


ZWEISIMMEN
Café Life

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Zweisimmen

Zweisimmen to Spiez (train) 41-46 minutes


SPIEZ
Restaurants

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Krone
Schlosspintli
Seegarten Marina
Spiez
Swiss Bread

Spiez to Interlaken West (boat) 83 minutes


LAKE THUN
Thunnersee Schiff Restaurant

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Interlaken West to Spiez (train) 16-17 minutes


MULENEN
Niesenbahn

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Niesen Weathercam
Restaurant Niesen
Berner Oberland Webcams

Spiez to Mülenen (train) 7 minutes


ADELBODEN
Pear Bread Secrets

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Adelboden to Frutigen (bus) 30 minutes


FRUTIGEN
Lötschberger Express

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KANDERSTEG
Schüpbach Sausages

It is early morning. Hans Schüpbach is busy making the last of his summer sausages. ’We are closing at the end of the week,’ he says, turning from the shop counter display of cured and fresh meats and sausages into the back of his metzgerei (butcher’s shop). His sentiments remain unspoken. The icy grip of winter is on us.

Sausages – air-dried, cooked, smoked and raw – dominate Swiss food culture more than you would image. They are everywhere. They provide the backdrop to the seasons, at barbecues, festivals and markets, where they are eaten cold with cheese or hot with bread and sometimes hot with cheese wrapped in bacon.

The training centre for the Swiss meat industry in Spiez, the town where we changed trains after Gstaad, list 76 varieties, grouping them into three categories — scalded meat, cooked meat and raw meat.

Schüpbach specialises in cervelas, a smoked cooked sausage made with assorted butcher’s meat , and in dauerwurst, a cured sausage made with pork, beef, red wine, black pepper and coriander. His cervelas contains beef, bacon and water, with the emphasis on the beef. [snip]

Kandersteg
AFA Bus

Kandersteg to Goppenstein (train) 39 minutes


GOPPENSTEIN
Lötschberg Mountain Tunnel

The soft rain hangs in the alpine air like an afterthought. It is almost invisible, a portent perhaps. We are stopped at Goppenstein, waiting? A long car-train sits alongside, droplets of rain falling onto the tracks.
The mountains are shrouded in mist. There is nothing to see, and a feeling of oppression is hard to shake. We want to get out of here. [snip]

Goppenstein to Evian Les Bains (train, boat) 3 hours


LAC LÈMAN
White and Wispy

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RECIPE — Fondue Savoyard Savoy fondue

RECIPE — La Tourte a l’Abondance Abondance pie

RECIPE — Le Berthoud cheese bakes

RECIPE — Le Sérac Tranche fried cheese slices with olive oil and shallots

RECIPE — Les Crozets de Savoie aromatic pasta squares

RECIPE — Tartiflette cheese pie


EVAIN-LES-BAINS
Water of the Alps

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ABONDANCE
Mountain Cheese

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ANNEMASSE

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SECRETS & SOURCES