Food, flavour, & fun in Switzerland
Well, it’s starting to be that time of year again. When we start thinking ahead to the holiday season. I know, it’s not even the end of October yet, but with the year we’ve had, and with supply chains slowed down, I thought about making advent calendars with some key Foodie collaborators (and local products). …
MEET THE MAKER SERIES Foodies Goodies & Cookery club The Foodies meet the maker Goodies & Cookery club is a food-of-the-every-other-month club that helps you discover the best Swiss artisan food products and sometimes, the secret ingredients of some key local chefs. Designed for people who enjoy discovering new food & learning what to do …
MEET THE MAKER SERIES Foodies Wine & Spirits club Designed for people who enjoy discovering new wines, wine experiences, and wine regions. Join this club if you want to learn more about wines unique to Switzerland, Swiss wine regions, and meet some amazing winegrowers and wine makers. Every fourth shipment, we’ll discover an artisan distiller …
2 min read * by Dev Rivers Familiar with the bright and cheerful nasturtium? Did you know the whole plant is edible? Growing edible flowers is one of my favorite ways to elevate the look of my garden design while being able to add more flavor, color and nutrients to my garden-inspired meals. If you …
Submitted by Coraline de Wurstemberger, proprietaire of the Dames de Hautecoeur winery Total preparation time 30 minutesRecipe for 6 peopleDegree of difficulty of 1
Discover the secrets of Entlebuch's botanicals. Barb Grossenbacher has brought her own gin onto the market and won various international awards, proving its quality. Her gin mirrors the Unesco Biosphere Entlebuch, where it’s made, including 14 local botanicals of the 27 in the recipe.
Price: 200 CHF for groups of up to 6 people
+30 CHF for each additional person
Dates:TBD with host
Duration: 1.5-2 hours
Group size: 6 - 12 people
Tour languages: English, German
Have you ever wondered how to make that delicious charcuterie board? The Assiette Valaisanne (“Valais Platter”) is the gastronomic emblem of Valais, a dish that perfectly embodies the convivial nature of social events in the canton.
Join us for a traditional Swiss Salaison (aka: make your own viande seché)
DATE: Saturday, 06 November 2021
TIME: 9h - 16h
LOCATION: Sierre, Valais. Exact address TBD.
COST: 150 CHF/adult for the day experience (includes all food & drinks), + cost of the meat you order (approx -25% to -33% what you would pay at a butcher)
Who was responsible for bringing this awesome experience together?
When you come to my house, I like when you participate in the food preparation. I like when it’s a communal event and everybody helps out a bit. Maybe that’s my culture (Northern Canadian). Maybe, I just like when people come over, I like if they feel at home. Two phrases I use quite often …
What I like about gardening is that you give it a little love and attention, it keeps on giving back to you. On this courgette theme, I only have TWO plants this year: one yellow and one green. But, it is that time of year and I can’t keep up. I harvest, on average 4 …
Contributed by foodie member Johan Lauwers How many of you have a garden that keeps on giving ? Are you blessed this August with 5-8 zucchinis a week? Foodie member Johan Lauwers submitted his recipe for a millefeuille of zucchini and salmon. Can’t wait to try it myself! He even gives a plating tip (so …
Join us for the premier vine-to-table FOODIES IN SWITZERLAND event.
DATE: 16 Sept 2021
TIME: arrival starting 17h – 21h
LOCATION: Lavaux, Switzerland (exact location disclosed only to confirmed guests-but it is spectacular!)
COST: 100 CHF / person and includes a reception with a welcome beverage and a selection of canapés, a tour of the domaine, and a three-course seated dinner with wine pairings.
In February, we have an opportunity to brighten the cold, short days of winter with a bit of dazzle. We’ve become accustomed to the monotony of working from home, confinement, and energy is dwindling. This is just the right time to jazz it up a bit! Most of us are barely hanging on to our …
A great Pinot wine duo The perfect pair: Pinot blanc & Pinot noir. Offered from Caprice du Temps winery in the Valais. Full disclosure, Caprice du temps is my husband’s family’s winery. I asked fellow foodie group member and wine educator Marc Checkley to taste our wines and tell us what he thinks. Un grand duo de …
How can you make cocoa and chocolate local when you live in one of THE chocolate-making countries of the world? Fabien Coutel–founder of sustainable chocolate company Treegether–is doing just that. No. He’s not growing cocoa in Switzerland, BUT he is sourcing his cocoa directly from cocoa farmers in four cocoa growing countries in the world: …
An ace storyteller would tell you the genesis of the Rivella by imitating a little bit the success stories imported from the United States. After all, the practice is commonplace. It's a dream come true: two (almost) ordinary guys tinker with their computers in a simple garage and (almost) miraculously create the world's most powerful search engine.
fresh fruit & vegetable season is upon us. Strawberries are just the beginning. Here is a map of where you can pick-your-own fruits and vegetables in Suisse Romande.
You asked for it. I researched it. Here is the most complete list of opportunities to buy fresh, local, and direct from growers and farmers in Suisse Romande.
No herbicides, insecticides, nor chemical fertilizers in the domain vineyards in the last decade. I arrive in my car and try to park without disturbing the car traffic or foot traffic at Domain Piccard. Jean-Christophe Piccard is sitting on his step tying his boot lace. “Vous êtes arrivée au bon endroit?” Are you in the …
