LAUSANNE
Café Romand
[snip]
LAUSANNE
Vaud Farm Shop
[snip]
Lausanne to Palézieux (train) 15-22 minutes
PALÉZIEUX
Spelt
[snip]
Palézieux to Chexbres (train) 21 minutes
CHEXBRES
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
[snip]
VEVEY
Street Market
[snip]
Vevey to Montreux (train) 7 minutes
MONTREUX
[snip]
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
[snip]
Gstaad
Bernerhof Gstaad
Cheese Shop
Gstaad to Sanenmöser (train) 12 minutes
GSTAAD
Early Beck
[snip]
SAANENMÖER
Les Hauts De Gstaad
Saanenmöser to Zweisimmen (train) 25 minutes
ZWEISIMMEN
Café Life
[snip]
Zweisimmen to Spiez (train) 41-46 minutes
SPIEZ
Restaurants
[snip]
Krone
Schlosspintli
Seegarten Marina
Spiez
Swiss Bread
Spiez to Interlaken West (boat) 83 minutes
LAKE THUN
Thunnersee Schiff Restaurant
[snip]
Interlaken West to Spiez (train) 16-17 minutes
MULENEN
Niesenbahn
[snip]
Niesen Weathercam
Restaurant Niesen
Berner Oberland Webcams
Spiez to Mülenen (train) 7 minutes
ADELBODEN
Pear Bread Secrets
[snip]
Adelboden to Frutigen (bus) 30 minutes
FRUTIGEN
Lötschberger Express
[snip]
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 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
[snip]
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 and potato pie
EVAIN-LES-BAINS
Water of the Alps
[snip]
Evian to Annemass (train) 38 minutes
ANNEMASSE
[snip]
Annemasse to Annecy (train) 57 minutes
SAVOY
Terroir des Alpes
We are in Annecy because we want to visit the Terroir des Alpes shop and talk to them about the short chain – producer to consumer in one link. Here they sell the produce from their farm – a range of homemade regional specialties. They also sell the products from local food artisans. Among these are the fantastic diots – smoked pork sausages and the amazing pormoniers – pork sausages made with chard, leek and herbs. [snip]
ANNECY
Hotel Trésoms
Annecy is a cute little place — a small town with a big attitude, and best of all a sensibility toward sustainability. In the grounds of the Hotel Trésoms they have numerous hives housing almost a million bees. Sponsored by local businesses, the hives provide a window into the world of biodiversity. People take part in hive life and enjoy the fruits of the bees’ labour. The wider consequence of this biodiversity is a rich culinary tradition based on wild herbs and wild plants, to produce alpine milk that makes some of the best mountain cheeses in the world. [snip]
Annecy to Chambéry (train) 37-56 minutes
[snip]
CHAMBÉRY
Re-Rendezvous with Rousseau
{story of Rousseau’s walk from Chambéry to Turin via the pass below Mont Cenis}
Chambéry to Albertville (train) 45-46 minutes
ALBERTVILLE
Beaufort Cheese, Crozets and Croziflette
[snip]
Albertville to Bourg-Saint-Maurice (train) 62 minutes
BOURG-SAINT-MAURICE | MONT CENIS
Mont Cenis Pass
[snip]
Bourg-Saint-Maurice to Susa (train / foot) 339-396 minutes / 29 hours
SUSA
Stretching the Dough (Breadsticks Story)
[snip]
Susa to Turin (train) 66 minutes
TURIN
Chocolate and Coffee
Coffee Festival
[snip]
Turin to Geneva via Milan (train) 321-350 minutes
RECIPE — Bavareisa chocolate coffee cream drink | Bicerin coffee and chocolate drink
RECIPE — Croziflette buckwheat pasta squares and cheese pie
RECIPE — Matafan / Matafaim savoury / sweet pancake
RECIPE — Mousse al Cioccolato chocolate mousse
RECIPE — Tartufi di Cioccolato chocolate truffles
RECIPE — Tuiles Dentelles crispy lace biscuits
GENEVA
[snip]
SECRETS & SOURCES
SUMMARY OF ROUTE
…
Geneva to Chamonix via Arve River Valley
Chamonix to Aosta via Mont Blanc Tunnel
Mont Blanc via Skyway
Chamonix to Fully via Trient Valley
Fully to Brig via Rhône Valley
Brig to Stresa via Simplon Tunnel
Stresa to Göschenen via Rhône and Reuss valleys
Göschenen to Andermatt via Schöllenen path and Devil’s Bridge
Andermatt to Andeer via Ursen and Vorderrhein valleys
Thusis to Andeer to Thusis via Viamala (Splügen) path
Thusis to Li Curt via Bernina Pass
Li Curt to Chur via Landwasser Viaduct
Chur to Santis mountain
Unterwasser to Vaduz via Frümsen and Buchs
Liechtenstein and Rhine River
Feldkirch to Innsbrück via Inn Valley
Innsbrück to Wörgli
Wörgli to Munich
Munich to Garmisch-Partenkirchen
Garmisch-Partenkirchen to Zugspitze mountain
Garmisch-Partenkirchen to Mittenwald
Mittenwald to Landeck-Zams via Innsbruck
Landeck-Zams to Martina
Martina to Mals / Malles
Mals / Malles to Merano / Meran via the Adige Valley
Merano / Meran to Bolzano / Bozen via Adige Valley
Bolzano / Bozen to Trento
Trento to Lienz in Osttirol via Drava Valley
Spittal-Millstätter See to Villach via Drava Valley
Villach to Udine and Carnia via Tagliamento Valley
Carnia to Jesenice via Sava Valley
Bled Jezero to Radovljica via Sava Valley
Radovljica to Kranjska Gora via Sava Valley
Kranjska Gora to Schladming via Drava and Salzach valleys
Schladming to Kitzbühel
Kitzbühel to Salzburg via Salzach Valley
Salzburg to Munich
Munich to Kempten
Kempten to Obersdorf
Obersdorf to St. Margrethen
St. Margrethen to Lausanne via St. Gallen, Zürich and Bern
Lausanne to Chexbres and Vevey via the Lavaux and Lake Geneva
Vevey to Montreux
Montreux to Saanan
Saanan to Sanenmöser via Gstaad
Saanenmöser to Zweisimmen via Simme Valley
Zweisimmen to Spiez via Simme Valley
Spiez to Interlaken via Lake Thun
Spiez to Frutigen and Adelboden via Kander and Entschlige valleys
Adelboden to Kandersteg via Entschlige and Kander valleys
Kandersteg to Evian Les Bains via Mountain Lötschberg Tunnel, Rhône Valley and Lake Geneva
Evian Les Bains to Annemasse
Annemasse to Annecy
Annecy to Chambéry
Chambéry to Albertville via Isère Valley
Albertville to Bourg-Saint-Maurice via Isère Valley
Bourg-Saint-Maurice to Susa via Mont Cenis and Frejus Tunnel between Modane and Bardonecchia
Susa to Turin
Turin to Milan
Milan to Venice
Venice to Trieste
Trieste to Ljublijana
Ljublijana to Postojnska-Jama
Postojnska-Jama to Vienna
Vienna to Kraków
Kraków to Katowice
Katowice to Košice
Košice to Cluj-Napoca
Cluj-Napoca to Piatra Neamț
Piatra Neamț to Bucharest
Bucharest to Sofia
Sofia to Istanbul
FRICOT INDIGENOUS — Local Food Produce | Traditional Food Recipes | Integrated Sustainable Food Hubs 