Gastronomy
The flavours and sights in Valais surpass mere eating and drinking to include the residents' "joie de vivre" that informs their exceptional gastronomic inventiveness by tasting an rice cooked with locally grown saffron from Mund, a Cholera from Goms, a buttered chestnut brisolée or gâteau de Savièse, a leek, cheese, potato and bacon tart.
To accompany this inventive and traditional cuisine, the Valais produces a variety of top-class wines. The largest winemaking canton of Switzerland offers you some treasures such as Fendant, Petite Arvine or an powerful Pinot Noir.
With this statement we underline the quality of our products and our cooperation between producer and consumer. We would like to offer you as a consumer, products which tell a story which are unique in their taste and production.
To accompany this inventive and traditional cuisine, the Valais produces a variety of top-class wines. The largest winemaking canton of Switzerland offers you some treasures such as Fendant, Petite Arvine or an powerful Pinot Noir.
With this statement we underline the quality of our products and our cooperation between producer and consumer. We would like to offer you as a consumer, products which tell a story which are unique in their taste and production.
Juicy meadows, healthy cows and permanent quality promotion make the milk of the Goms valley cows a 100% nature product from the Valais. The half-hard cheese and other deliciousnesses are made from bio milk.
Valplantes is an association of farmers in the Valais who grow herbs and plants organically to Bio Suisse (organic) standards. More than 40 species are grown, at altitudes over 1,000 metres.
Visit the old ovens where the villagers used to bake their bread together. Ingenious stone structures, which where in joint possession of families and where used until the Second Word War.
Raclette cheese is a semi-hard mountain cheese made from full raw cow's milk. Try it for yourself at a typical Raclette-Stubjini (raclette parlour) that you'll find in many Valais holiday resorts. Bon appétit!
Valplantes is an association of farmers in the Valais who grow herbs and plants organically to Bio Suisse (organic) standards. More than 40 species are grown, at altitudes over 1,000 metres.
Visit the old ovens where the villagers used to bake their bread together. Ingenious stone structures, which where in joint possession of families and where used until the Second Word War.
Raclette cheese is a semi-hard mountain cheese made from full raw cow's milk. Try it for yourself at a typical Raclette-Stubjini (raclette parlour) that you'll find in many Valais holiday resorts. Bon appétit!
Le Phare is a charming restaurant serving exquisite haute cuisine just a stone's throw from Lake Geneva, in the town of Le Bouveret. For a truly unforgettable meal, spend a balmy summer evening sampling some of the fine wines, on offer by the glass, while savouring the spectacular views from one of the prettiest lakeside terraces to be found. Menus are composed of two starters, one of two main dish options and a dessert. The restaurateur has received the highly coveted Distinction du Poisson D'or for his excellent seafood dishes.
Contact Information:
Le Phare
Chemin du Vieux Port
1897 Le Bouveret
Tel. +41 (0)24 481 58 23
Contact Information:
Le Phare
Chemin du Vieux Port
1897 Le Bouveret
Tel. +41 (0)24 481 58 23
Traditional, natural rye bread form Valais - made from sourdough that has undergone a long fermentation - has long been known to be highly nutritious as well as delicious. Enjoy the healthy taste for yourself - throughout the Valais!
Valais Rye Bread & Dried Meat
"Viande séchée du Valais" is the label used by all dried-meat producers in the region. To make it, piecesof beef are salted, flavoured with herbs, and air-dried in the traditional way.
Chemin du Vignoble Martigny Leuk
This wine trail leads trough the Valais vineyards from Martingy to Leuk. There are three versions: a footpath, a bike trail, and a road for vehicles. Wines can be tasted without appointment at many points along the route. One section of the footpath (3 or 4 days'hiking in all) is the Vineyard Path from Sierre to Salgesch, with ists informative wine museum.
Farrol Kahn
Site Design by Grageo
My favourite villages are Eischoll, Bürchen and Unterbäch.
