Edible Switzerland
Food, flavour, & fun in Switzerland
The exact location of this event is at the road Chemin du Moulinet in Rivaz in the Lavaux. Small problem, the GOOGLE maps have labelled it incorrectly (labelled as Route des Corges). Regardless, the exact location of the event is 46°28’43.7″N 6°46’40.3″E. Using public transportation to arrive and depart from the event There is no official …
Discover the different dimensions of champagne and small independent champagne houses Part of my mission at Edible Switzerland is to find yummy things that aren’t available in the main stores, regions, or supermarkets. Which is why & how I’ve been concentrating on bringing to you delectables and treats from my favourite regional farms or artisanal …
I organized our inaugural Foodies Wine & Spirits club experience in Chamoson, Valais in January. Here is a summary of our experience & recommendations. Where to hike: Vineyards of Chamoson That Saturday, we started with a wine hike with winemaker François Schmaltzried of Cave Petite Vertu. He took us on a wee tour of his …
Adapted from Jamie Oliver’s Italy cookbook. Perfect for an apèro, a soirée, or any other get together with friends and family. Easy to make especially if you make the marinade the night before to let all the flavours combine. Goes nicely with with the Petite-Arvine from the Cave Petite-Vertu (our first virtual event for the …
2 min read * by Dev Rivers Fresh fruit from the tree in winter?!?! You foodies may have your doubts… However, I am here to assure you that it is completely possible to grow an edible landscape and harvest your own food in the winter and so deliciously worth it! So, what is one of these …
Hello Foodies! Welcome to our inaugural FOODIES MEET THE MAKER: WINE & SPIRITS CLUB! Our first edition is brand-spankin' new! January 2022!
Join us as we taste some bio vins (or natural wine) from a small producer in Chamoson, Valais.
Winemaker (4th generation):
François Schmaltzried
Winery: La Cave Petite Vertu
Region: Chamoson, Valais
Size: 5 hectares
Wines: bio, 20 different kinds
Experience dates:
Virtual: 25 Jan ’22
In-person: 29 Jan ’22
This recipe comes to us compliments of James Jennings of VermontMaple.ch. James is a is a 6th generation producer of maple syrup. He and his family have lived in Switzerland for 6 years and he returns to their small family farm in Vermont each the spring to make maple syrup. Ingredients: 250 g of Brussel …
2 min read * by Dev Rivers Chances are you’ve heard the old poem: roses are red; violets are blue… But did you know they are edible too? Roses are a staple in many gardens and offer a beautiful and delicious way to take your edible landscape to a whole new foodie level. While they …
America Meets French Everything separated my mother from my French father-in-law. They were separated by age, race, distance, culture, and language. And yet, there is one thing for which I am certain they could have found common ground that’s just how delicious rabbit tastes in almost any dish. My father-in-law was an avid hunter, and …
