Edible Switzerland
Food, flavour, & fun in Switzerland
It’s time to celebrate with your team! It’s the time of year when companies start thinking about their end-of-year group activity. Or something they can do together for fun to help build a cohesive, productive team: to build trust, employee engagement, efficiency, and cooperation. After these last few years of COVID and virtual teams, how …
Well….it’s starting to be that time of year again. It’s sweater weather. Time to start layering up! It’s pumpkin latte time. Or maybe you like your pumpkins in a pumpkin and sage risotto? However you start to prepare for this coming holiday season, it’s time to start thinking about our 2022 Foodies Advent calendar. Remember …
It almost happened in June… but it will happen for sure this autumn! Think brisk autumn days. Think beautiful colours. Think great food and wine. Think about finding reprieve for a moment from this crazy year (ask me about mine!!!) with a fabulous glass of wine and some crazy good food!
With a team of Foodies in Switzerland chefs, local ingredients, and award-winning wine from this historic vineyard, the theme of the dinner is “Elegant Abundance”. We’ll be celebrating the bounty of this region. And simply enjoying the evening.
Spend the morning exploring the slopes of the terraced vineyard in Lavaux. Then reward yourself with a delicious picnic lunch of special regional foods and an afternoon of wine tasting.
Time: Contact to make booking
Price: starting CHF 225.- / adult
Activity level: moderate
Duration: 6 hours
Group size: 6-8
Tour language: English / French
When we first started planning our events and activities, we decided, right from the start, that we would try to produce green, sustainable, zero-waste events. I didn’t want to serve coffee after dinner with plastic sticks and creamers. I like vintage plates and cutlery. I thought I would share with you eight things we are …
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 …
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
How do you make your choice when you buy olive oil? What to look for when it comes to buying olive oil?
Would you like to learn how to taste olive oil, recognize its aromas and quality like a professional sommelier?
Elia Fuster Rius, olive oil sommelier, will introduce you to the world of olive oil, from harvest to production.
COST: 98 CHF for a kit & tasting for two people
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 …
***SOLD OUT*** 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 …
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 third 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 …
Take a journey through the Swiss spirits landscape with your loved ones from the comfort of your own home. Visit each distillery virtually with this custom map. Our Craft Distillers Box takes you on a journey through the world of innovative Swiss spirits. Taste the high-quality drinks such as gin, rum, whisky, liqueur, absinthe, vodka and vermouth …
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 …
