Fribourg Region the Leisure Activities and Discoveries Guide Welcoming Delicious Unexpected
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FRIBOURG REGION THE LEISURE ACTIVITIES AND DISCOVERIES GUIDE WELCOMING DELICIOUS UNEXPECTED Fine food FINGERS IN THE CHOCOLATE GÉRALDINE MARAS, THE BEST WOMAN CHOCOLATE-MAKER IN THE WORLD Experience PASSIONATE ABOUT GOATS Sensory THE WHOLE WORLD IN A GARDEN www.fribourgregion.ch 2 FRIBOURG REGION CONTENTS “IF I WAS A WINE, I WOULD BE A FREIBURGER” PAGE 15 Cherry jam and Aperitif and Gruyère d’Alpage 4 sculpture 20 In the cool of the Marc Bucher’s family Murith’s chalet creative aperitifs Sharing his love The Chalet du Soldat 24 for the mountains 8 A view over the Gastlosen, Raoul Colliard in his Alpine a climbers’ paradise restaurant, La Saletta The tightrope walker Passionate who loves to be free 26 about goats 10 Hugo Minnig defies the Ursula Raemy’s laws of gravity 120 adorable goats The whole world The dawn in a garden 28 fisherman 12 Go barefoot with Fréderic Perritaz A boat trip with on a sensory journey Claude Delley Online 31 “If I was a wine I would be a Freiburger” 15 Fabrice Simonet, oenologist for the Petit Château family business Fingers in the chocolate 18 Géraldine Maras, the best woman chocolate-maker in the world FRIBOURG REGION 3 THE TIGHTROPE WALKER WHO LOVES TO BE FREE PAGE 26 APERITIF AND 12 La désalpe SCULPTURE en Gruyère PAGE 20 Editorial Publisher PEAKS OF FRIBOURG REGION Layout ADVENTURE AND Agence Symbol, Châtel-St-Denis Editorial A SIESTA BENEATH Mélanie Rouiller, Susi Schildknecht THE TREES Pictures Pascal Gertschen, Mélanie Rouiller, Nicolas Geinoz, Eric Fookes, Aurélie Felli, Free4style, Anthony Demierre, Marc-André Marmillod, In a world where everything keeps getting faster, Claude-Olivier Marti, Elise Heuberger, rediscover the joy of the moment, with your feet Nicolas Repond, Agence Symbol, Switzerland Tourism, Tourist Offices in a stream or your head in the clouds at the top of FRIBOURG REGION, of a mountain. Breathe deeply. This unique country Terroir Fribourg. is a paradise for you to discover. Fribourg, December 2016/539'000 FRIBOURG REGION is full of opportunities for you Printed in Switzerland to find peace or fulfil your sporting ambitions. on FSC certified paper The joys of nature, the fruits of the terroir and cultural activities are all to hand. Give a bottle of milk to a baby goat, feel excitement on a zip line, or fish for local varieties. It’s all possible! Exceptional entertainments and authentic experiences will make for unforgettable moments. 4 FRIBOURG REGION Authentic CHERRY JAM AND GRUYÈRE D’ALPAGE Stay a few days for bed and breakfast with Eliane and Jacques Murith at the foot of Gruyères Castle. Take a stroll nearby, go for a trek in the Pre-Alps or rest in the cool of their Alpine chalet. The location is ideal and the welcome is personal. FRIBOURG REGION 5 6 FRIBOURG REGION liane is setting the breakfast Scott, Lindsay and their children, to the plain in the cable car. Now it’s table in the flower-filled garden Molly and Logan, check out the steep time for coffee with double cream, E of the Ferme du Bourgoz. The path which will lead them to the which Jacques and his daughter- bed and breakfast she has run for chalet facing the Moléson. Half an in-law Charline willingly share with the past sixteen years is full. The table hour’s walk brings them to the door their visitors. “We eat double cream is colourful with home-made jams of the “trintsâbyo”, the local name for with a wooden spoon here” explains – black cherry, apricot and almond, a dairy with a boiler. The fire crackles Jacques, pushing the tub towards blackberry and blackcurrant. It’s as Jacques stirs the curd. His son his guests. The children are most a simple meal, with local produce. Alexander cools his arms in spring enthusiastic about the home-made The flowers drawn on the pat of water for a few moments before fruit syrup. “It’s the first time we have butter reflect her attention to detail. making the age-old movements of drunk this: we don’t get fruit syrup in A last trace of cloud floats away the cheesemaker. The first Gruyère the States!” above the Dent de Broc as the first AOP rises to the surface like a shoal www.fribourgregion.ch/experiences1 holidaymakers arrive. They praise of fish caught in a net. The children the natural setting, the convenience stand respectfully on the doorstep, of public transport nearby and the not missing a moment. Lindsay is decor of the bedrooms, both modern amazed by all the work still done by and authentic. hand. Outside, the pigs are waiting A family from Boston have booked impatiently for their whey. The a visit to the Alpine chalet where cheeses are placed in the press. Later, Eliane’s husband and son make two Alexander will place them in a bath rounds of Gruyère AOP each day. of brine while they wait to be taken FRIBOURG REGION 7 LA GRUYÈRE Passeport La Gruyère Whether for a lovers weekend or a family trip, the pass is a great way to see La Gruyère. A facilitated opportunity to discover the region through its museums, fine food and countryside. Two nights from CHF 125.- per person. www.fribourgregion.ch/experiences2 LA GRUYÈRE THE RECIPE FROM FLORENCE Split the TOMATO AND SÉRAC wood with SALAD WITH the grain A BASIL EMULSION Léon Doutaz offers a rare Ingredients opportunity to learn the mysteries 2 tomatoes or 150 g plum tomatoes of making a traditional roof. In the · 250 g Sérac cheese · 1 red onion · course of half a day, the craftsman 1 small bunch of basil · 4 soup spoons unveils the savoir-faire acquired olive oil · balsamic vinegar · fleur de over generations, from the choice of sel, pepper. the tree to the creation of a shingle. CHF 15.- per person. Preparation www.dzin.ch Cut the Sérac into cubes about 1.5 cm. Cut the tomatoes into even pieces (cut plum tomatoes into quarters). Thoroughly mix the basil and the olive oil. Place the tomatoes on a pretty plate. Add the Sérac cubes and sliced onions. Sprinkle with the basil oil. Add a few drops of balsamic vinegar. Season with fleur de sel and pepper. Serve immediately. Recipe based on a speciality of the Piller family of the Vounetse Alpine dairy. 8 FRIBOURG REGION Heritage SHARING HIS Since 1985, Raoul Colliard has LOVE FOR THE been opening his Alpine restaurant MOUNTAINS to fans of the motions are never far away Above all, Myriam and Raoul Colliard mountains and of his when Raoul Colliard talks about want to share the ambiance and a E his love for life in the mountains. knowledge of simple cooking, with no culinary traditions. He has many stories, and to hear frills but steeped in precious heritage. them, you only need to take a trip to Raoul recalls the macaroni with cream Over thirty years of La Saletta, high in Les Paccots. This he used to eat with a wooden spoon: sharing and laughter old alpine chalet welcomes many “We used to prepare it for three days, guests, often coming from far away then it was three days of “soupe de on a sunny terrace to savour the traditional regional chalet” and on the seventh day we which is always full. dishes. Celebrities such as Garou, rejoiced when a visitor brought us a Pascal Couchepin, Derib and Jean saveloy. A feast! In the evening, we Piat have already visited. “For me, rinsed the spoon in the “kouétre” everyone is an important person. We (residual liquid from Sérac cheese) give everyone the same service” says and it was ready for the double Raoul. “The stars here are the fondue cream for breakfast.” He only needs stirred with a silver fork and the to close his eyes to remember it all, but mushrooms on toasts.” without nostalgia – just pleasure in the FRIBOURG REGION 9 FRIBOURG REGION GRUYÈRE AOP This raw milk cheese has been made in our region for nine centuries. The savoir-faire is age-old, but few people know that Gruyère AOP does not contain lactose. Many dairies offer visits, enabling you to find out more about this cheese. www.fribourgregion.ch/experiences4 LES PACCOTS FRIBOURG REGION memory. The tarmac road allows Gourmet “Moitié-moitié” both mountain bikers and older dream SHARING HIS people to reach the chalet and its fondue recipe delicious food without any difficulty. From May to October, Les Paccots “At the end of every season, I tell region invites walkers to spend LOVE FOR THE myself that I’m going to take it easier two days discovering its natural Welcome your guests, rub the fondue the next year, but when spring environment and local dishes. After a dish with a clove of garlic. Mix Gruyère comes, I’m like Mr Seguin’s goat – walk in the countryside, what could be AOP, Vacherin fribourgeois AOP, MOUNTAINS I can’t wait to get to the mountain.” better than a quiet night in the resort? a teaspoonful of potato flour and A couple sits down at table seven, One night from CHF 76.- per person. white wine. Allow to melt slowly, while exclaiming “Oh, it’s good to be www.fribourgregion.ch/experiences5 stirring. Share a laugh with your guests here!” Myriam smiles: she has just and continue to stir until the mixture been rewarded for all their hard is creamy. Enjoy your guests’ delight, work. At over 70 years of age, the while adding a little kirsch and pepper, two hosts and their team expect to taste. It’s ready! to be serving many more fondues.