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ENGLISH EDITION

Fribourg Region Gourmet Travel

1 Summary

6 Cheese 16 Bénichon 28 Wines 32 Fish 38 Chocolate 44 Markets

Impressum:

Editors FRIBOURG REGION, Union Fribourgeoise du Tourisme, Fribourg Association pour la promotion des Produits du Terroir du Pays de Fribourg, Granges-Paccot Authors Laetitia Ackermann, Claude-Olivier Marti Design parallele.ch Pictures Frédéric Grangier - parallele.ch, Association pour la promotion des Produits du Terroir du Pays de Fribourg, Union Fribourgeoise du Tourisme, Pierre-Michel Delessert Printed in , 2011 Discover the

Welcome to FRIBOURG REGION, a countryside rich in culinary tradi- tions overflowing with diverse, idyllic landscapes. FRIBOURG REGION and the Association for the Promotion of Regional Products invite you to discover the treasures of the region, which are as equally available More information... in the countryside as on your meal table. FRIBOURG REGION Information Restoroute de la Gruyère (A12) Le Restoroute 174 1644 -dt-Pont www.fribourgregion.ch Call center + 41 (0)26 915 92 92 Ouvert 7 jours sur 7 4 Produits du Terroir du Pays de Fribourg 5 Route de Chantemerle 41 1763 Granges-Paccot www.terroir-fribourg.ch

Murten

Estavayer-le-Lac DEUTSCHLAND Tafers Fribourg Schaffhouse

Bâle Romont St-Gall Zürich Schwarzsee Bulle Moléson / Gruyères Châtel-St-Denis FRANCE Bienne ÖSTERREICH Les Paccots Lucerne Neuchâtel

Berne

Coire Fribourg

Bulle Lausanne

Geneva Sion

FRANCE Lugano

ITALIA 6 The Gruyère AOC 7

Taking its name from the magnificent region from which it comes; of the most sophisticated connoisseurs but is always ready for use in Gruyère AOC has been produced in our region since at least the many culinary recipes. twelfth century. This cheese made from unpasteurized cow’s milk Cheese benefits from the long traditional know-how of the master cheese www.gruyere.com makers and refiners. www.lamaisondugruyere.ch www.gruyere-alpage.ch a way of life It owes its distinctive taste, which is both subtle and sophisticated, to the quality of the pasture lands of the Fribourg countryside, to its traditional production methods and to an excellent maturation in the "Moitié-moitié" Fondue cellars, for up to 18 months. Each wheel is marked with the notation Gruyère AOC. Favorite fondue for Swiss people

Despite the fact that the production area of Gruyère AOC extends For 4 persons In FRIBOURG REGION, cheese is much more than a culinary to the various regions of French speaking Switzerland, 50% of In the fondue pot, Vacherin Fribourgeois AOC, is always the tradition: it’s a way of life. Widely present in all its forms on the cheese are produced in the canton of Fribourg. From the many partner of Gruyère AOC. It gives the famous "moitié-moitié" touristic opportunities which are available, for those who wish to fondue its inimitable smoothness: the table, it is also at the centre of the customs of the region. discover the method of production of the cheese, educational routes - Rub the fondue pot with a clove of garlic. Mix 3 teaspoons of Why not come on a journey to discover the different speciali- to the demonstration cheese dairies passing by countless mountain corn flour in 3 dl of wine and bring to the boil. cheese dairies, are a delight for the taste buds and the eyes. - Add 400 g of grated Vacherin Fribourgeois AOC and 400 g of ties of the canton, through the high mountain pastures with grated Gruyère AOC and melt over a low heat whilst stirring their traditions, such as transhumance, the taking of livestock Gruyère AOC enjoys a reputation which extends far beyond our continually with a spatula. Add the kirsch and pepper according borders. It not only occupies a place of honour on the cheeseboards to your taste. up into the alps in the spring and the bringing of them down - Enjoy with small pieces of bread speared on a fork. for the winter. Important to have a local presence

Olivier Philipona artisan cheese-maker, Vuadens

Olivier Philipona welcomes us I make fresh cheese from to his cheese dairy at Vuadens, cow’s milk that are much in the heart of La Gruyère. enjoyed as well as the cheese known as Colombettes (after a This family man produces the historic chalet in La Gruyère), Cheese two flagship products that are which I invented. I called it Vacherin 8 Gruyère AOC and Vacherin like that because I felt it Fribourgeois AOC, as well as the important that the name of a Fribourgeois AOC 9 double cream of La Gruyère, cheese carry a local connection. sérac* and traditional yogurts. A cheese as symbolic as Gruyère AOC, Vacherin Fribourgeois Running one of the largest AOC is produced exclusively in the villages and alpine pastures Hard-working and conscien- cheese dairies in the canton, atmosphere here and I love of FRIBOURG REGION. This semi-hard, cows’ milk cheese is fine tious, Olivier Philipona knows Olivier Philipona’s cellars can to demonstrate my passion and creamy. This delicious cheese may be eaten from a dish, as all about cheese-making, stock up to 4000 cheese, each for the craft. When I manage an entrée or as a dessert, and is particularly famous for being having been a chalet herds- one around 35 kilos in weight. to get certain tourists to used in fondue. man from his youngest days: understand that there are no "That’s where I got the bug. His business also allows him holes in Gruyère AOC, then I Origins In a chalet with no electricity, to welcome groups for visits, am happy", jokes the cheese- conditions were more difficult, demonstrations and tastings. maker. Vacherin Fribourgeois AOC takes its name from "Vaccarinus", but there were plenty of good "I particularly enjoy having a word derived from Latin, meaning "little cowherd". The latter Fribourg Fondue times", he remembers. visitors. There is an authentic * A ricotta-like whey cheese assisted the cowherd in milking and caring for the cattle. Thus le vacherin indicated a small cheese, which the cowherd produced For 4 persons for his personal use. Although this cheese had been known since Particularly aromatic and creamy, Fribourg Fondue is made the Middle Ages, it was not until the 19th century, with the from a selection of Vacherin Fribourgeois AOC cheese at arrival of village cheese dairies, that Vacherin Fribourgeois AOC different stages of maturation. Easily digested, it is served began to increase in popularity. It continued to expand its growth warm, accompanied by potatoes or bread: The Fondue Train up to 2005, when it was awarded the "Appellation d’Origine - Rub the fondue dish with a clove of garlic before pouring Contrôlée" and arrived at the success it enjoys today. in 2 dl of water and heating over a low flame. Want to get away from it all? The "La Gruyère" Retro-Train takes you back in time and immerses - Add 800 g of grated Vacherin Fribourgeois AOC, stirring you in the authentic ambiance of travel from a bygone era. Embark for a gastronomic adventure in www.vacherin-fribourgeois-aoc.ch continuously with a spatula for 20 to 30 minutes. Add the heart of the Intaymon, whilst enjoying a delicious fondue and the not-to-be missed meringues pepper according to taste. with Gruyère double cream. - Place the fondue dish on the warmer over a tea light burner. In order to retain a creamy consistency and a balance of www.la-gruyere.ch flavour, the mixture should not exceed 50 °C. www.tpf.ch - Enjoy with small pieces of bread or potato on a fork. Mutschli

A small, cows’ milk cheese from the A few specialities alpine pastures, Mutschli is available in several varieties. Whether plain, with From amongst the numerous cheese specialities that abound in FRIBOURG REGION, herbs, garlic or capsicum, it is a mild three are showcased here: Mont Vully, Beaumont and Mutschli. cheese, being relatively young. It remains only three weeks in the maturation cellar.

Mutschli was created some ten years ago by Karl Müller in his alpine cheese dairy in , in the district of Sense. Mont Vully Perched at more than 1300 metres, the chalet and its surroundings offer an Taking its name from the mountain that unrestricted view of the Pre-Alps and the dominates the magnificent region of area is a paradise for hikers. the three lakes, Mont Vully is a parti- cularly aromatic, semi-hard cows’ milk Cheese Cheese cheese made in the village of Cressier. 10 It is thanks to the enthusiasm of Ewald Schafer that this cheese first became 11 available in 1994. The idea was to create a typical cheese exclusive to the village of Cressier, at the same time diversifying the gastronomic offerings of the FRIBOURG REGION countryside. It met with success.

The flavours of wine Beaumont Available in three varieties, Classique, Bio and Réserve, Mont Vully is recognis- This soft cheese, made from unpas- able by its ivory colour and the bunch of teurised cow’s milk, is produced in the grapes stamped on its rind. The distinctive districts of La Glâne and La Veveyse, characteristic of this cheese is that it is in the west of FRIBOURG REGION. rubbed with Pinot Noir from the slopes A speciality that has become local, of Mont-Vully throughout its matura- Beaumont has been produced in our tion. This process gives it its inimitable, region since the beginning of the delicious taste. century. Its mild, slightly acid flavour means it can be used equally as a starter At table or as a dessert. It goes wonderfully well, Delicious on its own, Mont Vully is an quite simply, with a glass of wine and a essential for the cheeseboard of the most piece of bread. discriminating gourmet. But it can also be used in other ways, in salads or hot dishes.

www.montvullykaese.ch The cheese dairy path "Poya" and "Désalpe"

Why not set out to discover La Fromagerie d’Alpage at you there into a warm, family A true expert on the traditions of The costumes assume a signifi- the very places where the Moléson Village, an alpine atmosphere. From May to the the Fribourg countryside, Jean- cance particular to this occasion: Cheese Cheese mythical Gruyère AOC and chalet dating from the 17th end of September, come and Nicolas Philipona unveils the as if time had stood still, the 12 Vacherin Fribourgeois AOC century, houses a restaurant, a taste the delicious dishes details of a very popular custom men wear the bredzon*and the are made? Two itineraries are shop and a charming museum, of the region, whilst taking in the Gruyère Region: La Poya women the dzaquillon*. 13 on offer, linking La Maison reproducing the atmosphere advantage of the magnificent and La Désalpe, which mean, in du Gruyère in Pringy with La of yesteryear. panorama. Delicious food patois, the ascent to and descent La Poya has also given rise to a Fromagerie d’Alpage (Alpine cooked in a wood-burning from the alpine pastures. pictorial art that is typical of the cheese dairy) at Moléson The demonstration cheese oven within an authentic alpine region. The representation of Village or the other way round. dairy at La Maison du Gru- chalet: ambiance guaranteed! Each year, to the sound of cow the herds climbing to the alpine A walk of around two hours yère in Pringy allows you to bells, the herds return to the pastures serves to decorate the via les Reybes or la Provêta discover how Gruyère AOC is www.moleson.ch high mountain pastures at the pediments of farms, but also to through pasture land, forests made, 3 or 4 times per day, www.lamaisondugruyere.ch end of Spring, in order to spend demonstrate their attachment to and beside streams. And according to the season. The www.alpagesetchalets.ch the summer grazing there. the pastures. always with the majestic highlight comes when visitors Moléson, rising to 2002 meters, participate in the interactive The herd of cattle are at the head La Poya is particularly in evi- as a backdrop. exhibition, awaking all their of the procession, followed by dence in Estavannens. Since senses together. the "train de chalet". Drawn by a 1956, about every 15 years, in Ask for a walking form at one mule or a horse, this traditionally the month of May, the great cheese dairy and a certificate A favourite blue cart contains all the imple- traditional festival of la Poya will be handed to you on ments necessary for cheese- has taken place in this small arrival at the other cheese If you choose the route via les making, such as the boiler or the village in Gruyère. The lure of the dairy. Along the way, educa- Reybes, you will inevitably milking stool. festival is such that thousands of tional notice boards reveal come across the Les Monge- spectators go to take part, amply some of the secrets of cheese rons alpine refreshment hut. The end of September signals demonstrating their attachment making. Marcel and Odile welcome the time for the Désalpe, when to local traditions. the herds are decorated with flowers. The atmosphere is very * Male and female traditional working attire festive, as the désalpe means the end of work and pay day for www.fribourgregion.ch/events the armaillis (herdsmen). www.poya2013.ch Thierry Beaud, goatherd The Gruyère Pays-d‘Enhaut Offer Get away in Welcome to the chalet "Les Chaudzes", In their cheese dairy on wheels, Thierry delights up on the high mountain pasture La Gruyère! where Thierry Beaud and his wife, and Nathalie Beaud make not less than itself: the mountain air and the grandeur

Cheese regional park Cheese Nathalie, keep a herd of around 200 200 cheese per day. An occupation they of the panorama, that’s pure happiness. 14 Between and Fribourg, the Gruyère Pays-d’Enhaut regional park extends over Passeport La Gruyère goats. Perched at nearly 1500 m, this are passionate about: "Here, we love the some 500 km2. It borders the shores of Lake Geneva, encompasses le Pays-d’Enhaut 2 nights in a hotel incl. complimentary drink on alpine chalet is situated in the heart of fresh air. The work is varied and you follow www.terroir-fribourg.ch 15 and two important valleys of La Gruyère (La Jogne and L’Intyamon). It has some 12,500 arrival, traditional Gruyère breakfast, fondue eve the Intyamon valley, above the charming the whole sequence from A to Z, from the ning, free pass to countless tourist attractions.- inhabitants. The Park enjoys the federal designation of "Parc d’importance nationale". All year round. village of Lessoc. milking to the sale of the product", says For accommodation in other categories and more the enthusiastic Beaud couple. The Park constitutes a remarkable low-altitude area. It affords a wealth of scenery that details about these deals, go to: Each Spring for the past 5 years, the bears witness to centuries of human activity, both rural and forestry. In parallel with Beaud family has climbed to the high Alpine cheese is particularly valued for www.fribourgregion.ch/topoffers activity on the land, its attraction as a tourist destination was asserted in the 19th mountain pasture, staying there for the characteristic flavour that comes from century. It has continued into the 21st century with the introduction of a new kind of around 5 months. A mobile cheese dairy, the fresh alpine grasses. tourism, sustainable, respectful of nature and of heritage. characteristic of the area, has been installed. The specialities produced by The fresh cheese known as "P’tits Bibis" Predominantly milk and cheese products Thierry and Nathalie Beaud are made and "Cœur de chèvre" make up the cheese right here, then briefly stored, before dairy’s offering. The "Cœur de chèvre" is a Park land products are predominantly milk- and cheese-related. The three cheese, leaving to be delivered everywhere semi-hard goat’s cheese, matured for 2 Le Gruyère AOC, L’Etivaz AOC and Le Vacherin Fribourgeois AOC are found here. Park throughout the Fribourg area. months in the cellar. Try tasting these products also include meat, medicinal plants, brandies, breads, honey, vin cuit, cider, meringues, chestnuts... the list goes on, proof of the gastronomic abundance to be Summer in the found here. fresh air The Park works hard for the products of its land: it has prepared a product label that will guarantee to consumers the provenance of such products, that are made out of respect With a herd that numbers 111 milking for the environment. Beef and several cheese will be the first to carry this Park brand. goats and 86 chamois kids, work is non- stop on the high mountain pasture. "I get www.pnr-gp.ch up at 5 in the morning for the first milking session. This takes around 2 hours. Then, I do the same thing again in the evening", explains the goatherd. Each goat gives an average of 4 litres of milk per day. The traditional Bénichon-swing is a joy for children. © Photo Glasson Musée gruérien Bulle

History and traditions of La Bénichon*

The festival of the Bénichon has a religious for example, the cuchaule**, which was origin: from the Latin "benedicto", which means cited in 1558. The Bénichon menu blessing, the Bénichon corresponds to the anniversary of the church’s consecration. The Bénichon is still today a traditional Cuchaule, Bénichon mustard, Butter festival, valued and constantly reinvented by *** However, the religious festival was followed the people of Fribourg. Bouillon, beef stew 17 by secular festivities, very ancient and vivid *** by comparison, which lasted three days. Hay cart race in Charmey, traditional market Lamb ragout with grapes, Mousseline The secular festival was assuming too much and procession at Châtel-St-Denis, Bénichon potatoes, Poires à Botzi AOC*** significance, according to the authorities. fair at Romont, shooting at Fétigny, Vernay or *** Bénichon They tried to put limits on the timing of the Rueyres-les-Prés, folklore market at Ecuvil- Smoked ham à la Borne, sausage Bénichon. They fixed the festival at the lens, tracto-bénichon++ at Corserey or even Cabbage, haricot beans second Sunday in September for the majority hurling the cuchaule – or at least a reproduc- Leg of lamb with garlic, puréed a delicious festival of the canton and at the second Sunday in tion of it made of spruce – at Attalens, the potatoes October for the alpine regions. Bénichon festivals break new ground. If many Red carrot salad families carry on the tradition of the Sunday *** From that time, the festival took on a new meal, other tasty alternatives are enjoying Bénichon delights dimension: it marked the end of work in the success: many restaurants offer a Bénichon Cream in a tub, meringues fields for the September Bénichon and the menu. Basket of fruits return of the herds to the plain after a Beignets, Cuquettes, Croquettes, summer on the mountain for the October Reference: Bricelets, Pains d’anis “Chantons, dansons, bénichonnons. Hier et Bénichon. aujourd’hui"+++, by Anne Philipona Romanens and The Bénichon is without a doubt the most popular festival in Jean-Pierre Papaux, La Sarine Editions, published in September 2011. FRIBOURG REGION. Born of a living tradition, it may freely Thus, the Bénichon meal marks the time of reunions. Family and friends meet again * Autumn festival celebrated in the canton of Fribourg be admitted that there are as many recipes for the Bénichon around the table. ** Brioche-type bread with saffron *** A variety of pear menu as there are families that prepare them. Despite + "Cuisine and traditions of the Fribourg region" If the oldest mention of the Bénichon menu, ++ an exhibition of agricultural activities +++"Let’s sing, dance and celebrate La Bénichon. these variations, the same festive and unifying spirit reigns as we know it today, dates from 1852, many Yesterday and today" everywhere. Let us discover some of the dishes that make up products have been known for much longer, the menu. The queens of la Bénichon* Bénichon mustard

This preparation, which resembles a sweet-and-sour spicy preserve is made with vin cuit (with a pear base), mustard flour, sugar and spices such as aniseed, cinnamon and cloves.

A very popular competition At Estavayer-le-Lac, the Bénichon The indispensable bricelet festivities begin the last weekend of August with a Bénichon mustard compe- (a waffle type biscuit) tition. The town welcomes gourmets for a tasting session of traditional mustards Numerous delights are encompassed “As we are all countrywomen, we use Sweet or salty? from throughout the canton. The "Master within the Bénichon meal, such as our own cream, which we skim and leave Moustardiers", twelve in number, make beignets, cuquettes, croquets, bricelets to rest for 2 or 3 days", explains Denise Denise Bongard’s bricelets also come in up the jury and they designate the best Bénichon Bénichon and pains d‘anis. Each more delicious Bongard. In preparing the dough, a bricelet savoury flavours. The recipe differs a lit- mustards in the amateur and professional 18 than the one before, let us look for a specialist uses a little less flour than indi- tle and the biscuit is not rolled out. With categories from amongst the hundreds moment at the preparation of bricelets, cated (700 to 800 g), in order to produce sesame, caraway or poppy seeds, or sim- on offer. 19 which requires particular expertise. quite a fine dough and also prefers to mix ply salted, these bricelets are not yet as the wine with water. widespread as their rolled equivalents. The sweet-and-sour preserves all stand Denise Bongard, a member of the Fribourg However, they are gaining in popular- on the secret of their making. Each has association of countrywomen, represents At first sight, the recipe may appear to ity, since, as Denise Bongard concludes, Cuchaule its own recipe, handed down under the the "Au Bricelet d’Or"* group, which be child’s play, but do not be fooled! The "served with an apéritif, they are really seal of family secrecy and skilfully refined brings together eight ladies from the rolling out stage is very delicate. With the delicious". True queen of La Bénichon, cuchaule Following several stages of preparation and improved by successive generations. region, who are masters in the art of aid of her waffle iron, Denise Bongard bread has the honour of opening the meticulously undertaken by the master Taste, texture and consistency are three making this highly symbolic biscuit. demonstrates her expertise. The biscuit * "Golden Waffle" festivities at the famous meal. The particular baker, the famous cuchaule is ready. aspects judged by the “Master Moustar- is peeled off and then wound directly www.terroir-fribourg.ch secret of this brioche-type bread is the Ready to be savoured at any time of day diers”. At the end of the tasting session, Recipe around the bricelet wand, which gives it exotic touch lent by the addition of saffron. and in all forms. For cuchaule is not only the most subtle preparation takes the from the book its distinctive shape. The preparation of With its amber colour it has a taste found delicious accompanied by the famous title of the "Best Bénichon mustard in the "Cuisine et traditions au pays de Fribourg" the dough is quite simple, but the rolling nowhere else. Let’s go to Châtel-Saint- Bénichon mustard, "but it can also be canton of Fribourg." technique is precise and takes considera- Denis in FRIBOURG REGION, where enjoyed with Gruyère AOC, fillet of smoked Ingredients: 1 litre double cream, ble expertise. In the end, you have a light, Thierry Grand gives us some of the trout or some jambon de la borne **", www.benichon-fribourg.ch 650 g sugar, 7 dl white wine or 5 airy delicacy, a real delight. secrets of its preparation. explains Thierry Grand. www.estavayer-payerne.ch dl white wine and 2 dl water, 1 dl kirsch, around 900 g flour, pinch salt. "The recipe has remained practically * Autumn festival celebrated in the canton of Fribourg unchanged since the time of my grand- ** local smoked ham Mix the cream and wine together father", explains the baker. On his work- and dissolve the sugar by stirring top, the master baker arranges the into the mixture. Add the salt and principal ingredients: flour, milk, butter, flour and mix to a smooth paste. sugar, salt, yeast, egg and the pinch of Allow to rest for 1 to 2 hours. Add saffron, which stands out from the other the kirsch at the last moment. Use ingredients because of its flaming colour. a waffle iron to cook and roll out im- mediately. Allow to cool and keep in a sealed box. Permission of exuberance Judith Baumann Chef, Cerniat Bénichon Who better than Judith Bau- vours of old, especially in 20 mann to talk to us about La the Bénichon menu, comes Bénichon, the Autumn festival from? Smoked ham and sausage 21 celebrated in the canton of Fri- I think this return to tradition Smoked Pork Source: bourg? For more than twenty comes from a lack of points of Cuisine et traditions au pays de Fribourg. years, this lady has created reference, everyone is a little Products an original cuisine at the res- lost these days. There is a kind taurant Pinte des Mossettes of nostalgia for the past, as for There are several delights produced from Ingredients: 1 ham of 4.5 to 5 kg, smoked in the smoking above Cerniat. She has pro- a lost paradise. It reminds us the pork smoking chimney, such as ham, chimney, together with a large sausage or two small ones, duced many Bénichon menus. of a time when all was well. musician, but for me, tastes elsewhere. Here, we have the Fribourg sausage, bacon and other 1.5 to 1.8 kg cabbage, preferably curly kale, 1 large bouquet Milk was good, cows had are very resonant, I mean the land. Look at the Gruyère sausages. It is a special chimney in which garni with leek, parsley, celery and possibly a stick of Maggi, Judith Baumann, tell us horns…. flavours… region! There is a kind of various pieces of pork products are sus- a few carrots according to taste, salt and pepper. what La Bénichon means magic to it. Take the delicious pended. It is associated with an ancient to you. How do you reinvent La I am a very instinctive person, Gruyère double cream, for method of salting and smoking that has Method: You know, where I come from, Bénichon? I have no recipe cards and example: you can tell the story been used in the canton since the Middle- - Soak the smoked ham for one to two days in cold water. there was no very strong tra- You cannot reinvent La I allow myself to be inspired. of the pastures from it!! It has Ages. The day before or during the morning brush it and rinse it dition of La Bénichon. I redis- Bénichon like a product… When a dish is said to be a language. There is also a with warm water and then possibly cook it for 30 minutes covered the tradition at the Nobody would have the idea "good", it can’t be explained kind of fondness for food that Back then this technique was preferred to remove the salt. Mossettes, a special meeting of doing fish. However, I was why, it’s just a feeling. The is very much present in the for purposes of conservation. Today, if - Throw the cooking water away. Put the ham in warm water place. I was always touched including the dimension of art of cooking involves all the tradition of the canton, a the tradition lives on, it has more to do in a large pot with the bouquet garni and a little salt. Boil by La Bénichon, the offering wild plants. And I was adapt- senses. It’s a discovery, an culinary sensitivity. with the delicious taste that is conferred gently allowing 20 to 30 minutes cooking time per kilo. side of it moves me. We cel- ing things to make the meal encounter with the product on the product by this method. Thanks - One hour before cooking is finished, add the cabbage which ebrate the tradition of love for more easily digestible. As I and the history it has to tell. to the know-how of the master butchers has been previously blanched and possibly a few carrots. the Gruyère Region. A special cook according to my mood, and the love for tradition in the Fribourg Cook the sausage separately for 40 to 50 minutes over moment, absolutely festive. there have never been two How do you explain the countryside, the delicious products a low heat. To serve, thinly slice the ham and sausage, Nature’s gift, with everything identical Bénichons. There diversity of products coming from the smoking chimney have been arrange on a warm dish with the vegetable garnish. we have placed on the table. are fluctuations, "resonant from FRIBOURG REGION? preserved, for the great pleasure of lovers variations". I like to say that There is a kind of permis- of good food. One can also serve steamed beans sprinkled with parsley and Where do you think this it’s the bouillon that gives sion to be exuberant, to en- flakes of butter which also form part of the Bénichon menu. revival of interest in the fla- it the "wow" factor. I am no joy oneself, that is not found Fribourg region’s specialties in our approved restaurants.

Delights and delicacies await you.

Approved restaurants Bénichon

22 Approved restaurants 23 Local smoked ham

Christophe Wicht, of Prez-vers-Siviriez, house, where it stays for a few more demonstrates the very special way that days. In all, more than ten weeks are jambon de la borne, or local smoked ham, necessary to produce this ham with the is made. special taste.

First the ham is dry-salted. It is left to In common with many Bénichon* prod- rest for 6 weeks with a mixture of salt ucts, jambon de la borne is eaten through- and spices. "It is important that the out the year. Here is some advice from the Hôtel Cailler - Charmey | Hôtel de Ville - Gruyères | Hôtel de Ville - salting is done dry, in order to retain the expert: "try it with a good cabbage soup, Semsales | La Gerbe d’Or - Estavayer-le-Lac | La Gypsera - Schwarzsee | firm, typical shape of the meat", explains it makes an ideal and excellent starter". the master butcher. Lac des Joncs - Les Paccots | Le Bateau - Portalban | Le Gothard - * Autumn festival celebrated in FRIBOURG REGION Fribourg | Le Lion d’Or - Siviriez | Le Tsalé - Les Paccots | Les Rosalys - It then goes to the cleaning area: Here, www.bouchers-fribourgeois.ch Les Paccots | Restaurant Bären - Kerzers | Restaurant de la Fromagerie - the ham is scrubbed by hand, in order to www.terroir-fribourg.ch remove all the salt deposits. Next to this Pringy | Schloss-Taverne - Greng | Schwarzsee-Stern - Schwarzsee area is the ripening room. It is here that the ham will "mature" for one week.

Then comes the famous curing stage. For 3 weeks without interruption, logs of beech and fir are burned. Thick smoke www.terroir-fribourg.ch rises to a room on the next floor, "la borne", where the hams are hanging.

Once the ham is salted, cleaned, ripened and finally smoked, it is sent to the ware- www.terroir-fribourg.ch Pierre-André Ayer is one of the many Fribourg chefs de cuisine recognized by their peers. His book, "Authentic", perfectly sums up his excellent, refined cuisine, firmly anchored in the Fribourg countryside. He reveals to us a delicious recipe based on the Botzi AOC pear, a product which is emblematic of our regional gastronomy.

www.fribourgregion.ch/gaultmillauen

Bénichon Poire à Botzi AOC Bénichon 24 A delicious accompaniment to the ragoût d’agneau (lamb stew) of Poire à Botzi AOC Chutney 25 the Bénichon meal, Poire à Botzi AOC is a typical Fribourg variety and also the first Swiss fruit to benefit from an AOC label. It takes Ingredients: 1 kg poires à Botzi AOC, 100 g brown sugar, 100 g its name from the patois "botset", which means "bunch". This little sugar, 70 g chopped onions, 10 g grated ginger, 50 g currants, pear, in fact, develops in clusters of up to five fruits, advises Michel 140 g sherry vinegar, 20 g tomato puree, 6 g salt, 1 cinnamon Losey from Sévaz, like the well-informed professional he is. stick, 1 stick of liquorice, 2 cloves of garlic, chopped, 100 g vin cuit If the Poire à Botzi AOC is also profoundly linked to the Bénichon, it is because it was always harvested at the same time as the Method: great celebration of Autumn, that is, mid-September. Each farmer Poire à Botzi AOC Peel and cut the pears, add the other ingredients and mix had a Poire à Botzi tree in his orchard and could thus enhance his them well. Vacuum pack the mixture and leave to marinate Bénichon meal with these luscious and tasty marvels. For the pear Ingredients: 1 kg Poires à Botzi AOC, 200 to 250 gr white overnight in the refrigerator. The next day, steam for approxi- reveals its most surprising flavours when it is cooked. A caramelized sugar, 2 dl red wine, 2 dl water, 1/ 2 stick of cinnamon, 8 mately 2 hours. After having opening the pack and drained taste that goes equally well with main dishes as with desserts. to 10 cloves. the juice from the pears, reduced the juice to a syrupy consistency. Finally add the pears and finish cooking. A delicate cultivation process Method: - Place the sugar and water in a large saucepan. Only some twenty farmers grow this fruit in the region. Very - Allow to boil in order to obtain a clear syrup. sensitive to its surroundings, it acquires its flavour according to - Pour in the wine and stir to blend into the syrup. the place where it is cultivated. Thus a pear growing near a for- - Add the Poires à Botzi, the cinnamon and cloves. est will not have the same flavour as one growing near a field - Cook over a medium heat for around 30 minutes (according of rape. Its cultivation demands much care and supervision. The to taste). period of maturation is also very short, no more than a few days. The harvest is, therefore, a true race against time. Suggestions: Serve as a dessert with vanilla ice cream, meringues and www.poire-a-botzi.ch double cream, or as an accompaniment for lamb, ham or Pierre-André Ayer game. Bon appétit. Hiking for the gourmand Offer We are on the way to the Fribourg Pre-Alps, in the region of Les Paccots, which Titre chapitre Titre "Oxygen" package Bénichon attires itself, both winter and summer, in its most spectacular finery in order 26 to welcome nature lovers. A renowned winter sports station, Les Paccots becomes a paradise for hikers in summer. With staggering panoramas, marked Les Paccots 27 footpaths and numerous refreshment stalls and restaurants, these surround- 2 days of pure air and relaxing 1 night in a basic hotel incl. breakfast, relaxing ings offer the ideal framework for discovering the countryside of FRIBOURG massage, regional menu, hiking map. All year REGION. Home-made soup, a rustic board of food or meringues topped with round. Gruyère double cream, so many mouthwatering traditional dishes. For accommodation in other categories and more details about these deals, go to:

The gourmet path offers four routes combining hiking with tasting. Planned to www.fribourgregion.ch/topoffers Meringues with La Gruyère double cream give maximum flexibility in several variations, there is something for all tastes and all ages. The dessert par excellence of the Bé- the raw materials. In the beginning, me- With its pearly appearance and its nichon* meal, meringues and Gruyère ringues were made to use up the whites crunchy centre, the meringue may be The "Petit Gourmand": an hour’s stroll that is particularly well suited to fami- double cream go perfectly together. At of egg left over when only the yolks were enjoyed on its own, topped with La Gruyère lies with young children. Three stops are suggested along the 5 km walk. Angelo Rime’s bakery in , they used in patisserie work." double cream or with fruit. According to The "Sentier Famille": a 7 km walk, including discovering the animals at the have been making meringues that are taste, it also goes wonderfully well with Chalet Incrota and at the Cabane du Petit Oiseau. A guaranteed hit with the highly appreciated in the region and even Expertise a little ice cream or sorbet. little ones, but also with those who are not so little. beyond, since 1946. The "Sentier des Bûcherons": The only non-circular walk, this 9 km path Astonishingly, there are only two simple * Autumn festival celebrated in the canton of offers unrestricted views of Lake Geneva, the Alps and the Jura. Fribourg "It was at the time of Lausanne’s Expo ingredients involved: whites of egg and The "Sentier Panoramique": At 13 km, this is the longest route. At between 64 that Botterens meringues began to be sugar. But make no mistake, the making www.terroir-fribourg.ch 1000 and 1500 metres, the walk includes 4 stops at alpine refreshment stalls very much in demand", explains Marie- of meringues requires a skilful blend of and mountain restaurants. José Christmas, daughter of the founder. subtlety and expertise. With only "After this time, we made nothing but me- 50 grams of sugar to one white of egg, And for the adventurous, the offer "A break for Food-Lovers" will delight ringues. Production is mechanised today, Botterens meringues are particularly light enthusiasts: following the "sentier Famille" over two days, this rustic trip offers but at the time, Dad beat the whites of and airy, but also very fragile. "Many get the possibility of sleeping on straw in the alpine pastures. egg by hand and used a piping bag to fill broken, but that’s just how it is", states the meringues. But the process, whether Marie-José Christmas. www.les-paccots.ch by hand or machine, does not alter the taste; the important thing is the quality of Stopover in le Vully… 28 Etienne Javet 29 President of the association Vully winemaker, Winemaker, Lugnorre

… a region as famous as the products it Etienne Javet, what is your philosophy? you need a balance between strength and Wines offers. Situated on the sunny slopes of Quality, quality, always quality. To work subtlety. This wine goes wonderfully well Mont-Vully that overhang Lake , with respect for the product. We should with red meat, Swiss bison, for example, the vineyards of le Vully straddle the can- like to make more wine still, fill our as it brings complexity to the dish with its tons of Vaud and Fribourg. Representing cellars with all that we produce. And to be fruity and woody character. . 150 hectares of vines, 102 of which are able to excel for ever-increasing quality, on Fribourg territory. Some twenty types at the same time producing the wine in How important do you think the land of grapes are grown here, principally a more balanced way, through employing is these days? Chasselas and Pinot Noir. different techniques, such as biodynamic People are tired of the mass-produced agriculture. products on offer, and need to rediscover Welcome to the charming vineyards of Cheyres and Vully. In this superb setting, a number of activities an identity in what they eat. Particularly in Taste some excellent wines in a rustic setting whilst enjoying are offered. Let yourself be tempted by Let’s talk about your wines… Fribourg, where the land is very steeped a cruise on the lake or by a visit to one We try to produce wines that are subtle, in tradition. You see this in the great the pleasant climate by the lake. The Vully region and the Lake of the numerous cellars in the region, full of character and harmonious. Notably diversity of what is available throughout Murten Region are also well known for the preparation of particularly by following the wine route. our Chasselas "l’Origine", a classic wine the canton. It is also the route for food lovers, with but produced somewhat differently. The pastries, such as the Vully tart and the Nidelkuchen. events for gourmets taking place annually grapes are harvested very ripe, almost at www.levully.ch towards the end of June. the point of being over mature, then they www.vin-vully.ch are processed totally sur lie (retaining A meeting with Etienne Javet, a wine- the brewers’ yeast). Our "L’autre Terre", a grower and cellar owner from Lugnorre: Pinot Noir matured in oak barrels, is more the kind of way I want to go. A wine with more substance, more winey. As always, Offer Cheyres AOC wines Active on the The Cheyres vineyards extend for 14 hectares along the shores of the lake shore Neuchatel lake. It is not only an entirely Fribourg vineyard, but it is also The Nidelkuchen, the only one situated on the south shore of the lake. The region benefits

Wines Murten from a microclimate which is very favourable for wine production. Histori- Pure indulgence in the Tree-Lakes The Famous Vully Tart the speciality from Murten 30 cally, a wine growing village, today Cheyres attracts many tourists thanks Region! to its proximity to the lake and the Grande Cariçaie nature reserve. The 2 nights in a hotel** incl. breakfast and 2 activi 31 ties of your choice: one-day bike rental, visit to- largest bog in Switzerland, it supports a quarter of the flora and fauna of Papiliorama, one-day boat cruise (according to This speciality is so well known in the region from where it originates The Nidelkuchen is a cream tart the conception of which is totally the country. time table). Valid: 01.04-30.10. that one simply speaks of "the tart". Historically, it is difficult to know unique. This pastry is produced exclusively at the Aebersold bakery, For accommodation in other categories and more when or how this pastry was born. Several recipes have passed from in the heart of Murten. For three generations, this family has refined details about these deals, go to: Joined in partnership mothers to daughters over the decades. Tradition has it that some its taste, quality and simplicity. www.fribourgregion.ch/topoffers communities took on the responsibility for the preparation of these The Association of Broyard wine producers has 25 members and manages tarts to celebrate major events. For instance, a women’s association an estate of 10 hectares, "The size of the estate does not allow us to or the dressmaking group meeting by the communal oven to prepare earn a living from it, these wine producers are really passionate people", hundreds of the tarts throughout the night. explains Roland Pillonel, director of the association. These wine produc- ers welcome you to their cellars twice a week to discover their nectars, Several Versions primarily of the Chasselas and Pinot Noir. The association also offers spirits, especially those made from quince, Botzi AOC pears or plums, all The original version of the Vully tart is a sweet speciality, but there originating from the region. are also several other varieties. Salty, with lardons and cumin, or with almonds, like those at the Guillaume de Sugiez bakery, Our favourite "Generally speaking, the production process is very precise. The resting time of the pastry and also that of the cooking must be For Roland Pillonel, this is the "Grivevin" which delights his palate the strictly adhered to", explains Gilles Guillaume. To be closest to the Production most, "it is a collection of Pinot Noir, Gamaret and Garanoir matured for authentic tart, there are several rules that must be complied with, several months in oak casks. It gathers all the flavours together that typ- "We make holes in the pastry which are known as ‘wells of love’. The distinctive feature of the Nidelkuchen is that at least five thin ify the region, but here, we prefer to speak of originality rather than of These wells of love are made with the fingers." coats of cream are added to a light raised pastry base. The first three speciality. coats are lightly acidulated and sweetened and are added during the Enjoy it without moderation with a glass of Traminer du Vully. cooking. These form a fine coat of caramel, which softens when the www.advb.ch last two coats of Gruyere double cream are added. A clever mixture that makes this tart a creamy delight that melts in the mouth.

www.nidelkuchen.ch Fishfarm from Blue Trout the Gottéron valley For 4 persons Preparation: 15 mins Enter into the special atmosphere of the Gottéron Cooking: 40 mins valley, an area dear to the Fribourg inhabitants for its Ingredients: 4 trout, 40 cl white wine, 10 cl vinegar, historical heritage and its special setting. A couple 2 carrots, 3 onions, 2 cloves of garlic, 1 bouquet of flat 32 of steps from the historic old town of Fribourg, the leaved parsley, 40 g common salt, pepper. valley offers a place of relaxation and a splendid get 33 away. One can see for one’s self the chamois that have - Have the trout cleaned by the fishmonger. chosen to live on the cliffs. Several hiking routes are - Peel the carrots and cut into slices. Peel and thinly slice offered along the river which provides its name. the onions and cloves of garlic. Between wooden staircases and footbridges, the - Pour the wine into the cooking pot with 40 cl of water. gorges offer an idyllic setting for family picnics. It is - Add the carrots, onions, garlic, parsley and half of the Fish in this valley that seems to stretch out its arms where salt. Season with pepper and bring to the boil. Jacques Bossy and his fish farm are located. - Cook for 30 minutes. Strain the court-bouillon and leave to cool. The third generation to operate the site, Jacques - Dissolve the rest of the salt with the vinegar in a small Bossy mainly produces rainbow trout. Offered whole or pan. filleted, fresh or smoked, trout from the Gottéron - Bring to the boil and put aside. valley are then prepared in thousands of different ways. - Arrange the trout in the pan sprinkle the boiling vinegar According to the fish farmer, who offers a selection of over them then add the cooled court-bouillon. recipes on his Internet site, the best is blue trout (see - Put the pan on a low heat and cook for 10 minutes. The numerous lakes which cover the territory of the FRIBOURG the panel). "Cooked in foil or paper, with a little white - Drain the trout, arrange them on a dish and serve them REGION include those of Neuchâtel and Murten. An angler and a wine and butter and decorated with a few vegetables, accompanied by steamed broccoli, lemon slices and a it is regal!" confirms Jacques Bossy. sauceboat of melted butter with lemon. chef will enable you to discover the local gastronomy. River fish are not the only ones, as there are two fish farms that allow you to fish Recently, it has been possible to fish for trout yourself. A pond and some fishing rods are available for budding for delicious rainbow trout yourself. anglers. Why not cook your trout yourself in one of the numerous picnic areas which line the walking trails?

www.pisciculturedugotteron.ch We want localized food products. The real ones.

Lake Murten Fillet of perch meunière aux Situated at the foot of Mont-Vully, surrounded by vineyards and charming amandes villages, Lake Murten is picture postcard perfect. An ideal setting for the numerous For 2 persons Fish fishermen of the region, both professional Preparation time: 10 mins 34 and amateur. Cooking time: 5 mins Ingredients: 200 g fillet of lake perch, flour, oil for cook- As often as time permits, Yves Lauper ing, a little butter, 1 dl good white wine, 1 tsp shallot, weighs anchor for Praz. Armed with very finely sliced, 50 g butter, a little lemon juice, salt and several fishing rods and different hooks, pepper, 4-5 tsp grilled flaked almonds, lemon slice for this amateur fisherman scours the waves garnish, parsley of the lake in search of his catch. "Here, we fish mostly for perch, pike and zander. Make sure there are no bones in the fillets. Wipe the fil- These are also the best fish to eat", lets with absorbent kitchen paper, salt and pepper lightly explains Yves Lauper. Fillet of perch and flour them at the last moment, patting them well to meunière remains the speciality of the remove the surplus flour. In a pan, heat a little oil to which

region and many lakeside restaurants a knob of butter has been added. When the fat is hot, cook openroom.ch offer this typical dish. the fillets, skin side first, then lower the temperature and cook on a low heat for 2 mins each side (depending on the To be able to eat fish freshly caught size of your fillets, they should be very lightly browned, but from the lake really is a blessing, a fact no more). Do not allow them to become dry! of which Yves Lauper is conscious: "Not only is the freshness guaranteed, but also Remove the fillets from the pan and keep them warm the flesh is so tender that you only need (wrapped in tinfoil in an oven preheated to 100 °C). a fork to cut it. When the fish are smaller, Remove the remaining fat (leaving just a little in the they can simply be fried, delicious as a pan), brown the shallots gently and deglaze with the starter", he says with delight. For Yves white wine. Add a squeeze of lemon juice (according to Lauper, who has been fishing the lake taste) and allow to reduce. When mixture is reduced to since he was a small boy, "it’s the calm ¼, add the butter and mix well to produce a good sauce. and the beauty of the place that I love, the Arrange the fillets, cover them with the butter and sprinkle vineyards, the view of the mountains, it’s with the grilled flaked almonds and a little parsley. magnificent". And that’s it! Welcome in the biggest grocery store of gourmet www.murtentourismus.ch specialities of Western Switzerland. These labels guarantee regional agri-food quality products with certifi ed origin. For more details about our products and producers please visit : www.paysgourmand.ch

PRPG_Annonce_En.indd 1 18.11.11 17:15 Estavayer-le-Lac Local gastronomy here is represented by Fillet of palée from lake Claude Maillard, a chef from Estavayer- le-Lac, who wonderfully blends together Neuchâte, Vully asparagus, the various products that are typical of capers and dried tomatoes, the region. The chef recommends to you a delicious lake fish, accompanied by Vully veloute with Cheyres white asparagus and a veloute of Cheyres AOC wine wine, an authentic culinary journey in the heart of the lakes region. For 4 persons 4 fillets of palée, dressed and cut into segments Explore the charming medieval city of Garnish: 1 kg green Vully asparagus, 2 soup spoons of ca- Estavayer-le-Lac, where it is pleasant to pers, 8 quarters of dried tomatoes with olive oil, 1 peeled stroll in its historic centre. What’s more it raw tomato, cleaned and diced, 100 g clarified butter, doesn’t lack water sport activities thanks Seasoning Fish chapitre Titre to the numerous beaches situated on the 36 shores of lake Neuchâtel. Sauce: 2 shallots, 1 knob of butter, 2 dl Cheyres white wine, Ground 4 berry pepper, 1 dl fish stock, 2 dl cream 37 www.estavayer-payerne.ch (35%)

Begin by sweating the shallots and ground pepper with the butter. Deglaze with the white wine then add the stock before reducing the mixture by ¾ over a gentle heat. Fish Farming in Gruyère Region Add the cream and reduce to the desired consistency. Then pass through a fine sieve and place aside. Offer Situated in Neirivue, in the magnificent As well as whole trout and fillets of fresh Just before serving, you can finish your sauce with a dash Lake Adventure Intyamon valley, the Gruyère fish farm or smoked trout, one can also find some of white wine and a little cream. brings together all the elements which are smoked salmon trout there, as well as Cook the asparagus in salted water, refresh them after ideal for spending some enjoyable family smaller quantities of arctic char. cooking and keep the tips. Estavayer-le-Lac time: an idyllic setting, premium quality Roast the fillets with the clarified butter in a non stick pan, A mini-break that makes a big trout and the opportunity to catch a fish It is worth noting that it is thanks to splash! firstly on the side with the skin for 3 minutes and then 1 1 night incl. breakfast, choice of water sport yourself in the fish pond. Albert Bossy the quality of the spring water that fish minute on the flesh side. activity (incl. equipment), 60-min pedalo ride, and developed it in a natural setting to wel- farming has such a renowned reputation, At the last moment, toss the asparagus, the tomatoes a complimentary drink on arrival. Valid: 01.05- come lovers of angling, an activity which a quality that is reflected in the firm flesh 30.09. and the capers in a pan with a little clarified butter. Dress For accommodation in other categories and more attracts more and more participants. All and tasty flavour of the trout. the plate with a little sauce at the bottom then delicately details about these deals, go to: the materials required are supplied on site. place the pieces of fish, then the rest of the garnish. Serve "Floured and shallow fried, cooked in foil the rest of the sauce separately. www.fribourgregion.ch/topoffers The activity doesn’t require any particular or paper, blue or grilled, there are a thou- Accompanied by creamed Charlotte potatoes with skill and can easily be undertaken by sand ways to prepare trout" according olive oil, this dish will reveal all its flavours. Enjoy with beginners. Just a little patience and to the fish farmer. Nevertheless, the a glass of Chasselas de Cheyres or Pinot Gris du Vully persistence and there you have it. The expert offers a small tip: "Don’t forget to Fribourgeois. next step is to entrust these trout to one grease the sheet of aluminium when you of the restaurateurs in the region who will cook trout in foil, as it will stop the skin prepare a special treat with them. sticking".

Claude Maillard www.pisciculture-gruyere.ch Chocolat Villars Offer Chocolat Villars is a trademark dear to the people of Fribourg. Founded Produces from the in 1901 by Wilhelm Kaiser, the chocolate maker takes its name from region of Fribourg the commune of Villars-sur-Glâne, where the factory was formerly established. More than a century of tradition and expertise underpin the Interested in produces from the region of Fri success of this enterprise, which is also one of the last of the traditional, bourg? Order online on the internet shop e-ter- upmarket Swiss chocolate makers. roir.ch! Get enchanted by the culinary delights of- the region:

A credit to the region www.e-terroir.ch

The Chocolat Villars assortment favours the typical products of Swiss and Fribourg gastronomy. Besides good Swiss milk, there are different kinds of chocolate bars or sweets to be discovered, with bricelets*, "vin cuit", biscôme or the delicious double cream of Gruyère, too.

The size of the factory, which has kept within sensible proportions, not only allows a traditional philosophy to prevail, but also a rapid response to be made when it comes to innovation, one of the major assets of the factory since its beginnings. Mr Kaiser was, in fact, the creator of the first liqueur chocolate bar. Today, novelty remains a priority and delicious inventions regularly emerge from the maker. The first chocolate with cof- fee crisp, for example, or the first drinking chocolate with Gruyère milk. 39

In the factory shop, you can enjoy the authentic surroundings of Chocolat Villars, whilst enjoying a coffee. Chocolate * A waffle-type biscuit www.chocolat-villars.ch www.fribourgtourism.ch

Smoothness par excellence, chocolate unites food lovers throughout the world. If Swiss chocolate enjoys such renown today, it is thanks to the continuous focus on quality and the creative spirit of the numerous pioneers. These values which have endured until today can be found throughout the canton, at large houses such as Cailler or Chocolat Villars as well as at the small scale artisanal producers. In the large hall dedicated to production, you The Maison Cailler in Broc, also means: 40 can discover what goes into the making of The Chocolate Train Cailler chocolate, from raw materials to the - At the heart of La Gruyère, a passion for 41 finished product: the sacks of beans, hazel- chocolate since 1898. Welcome aboard the Chocolate Train nuts and almonds make you want to plunge - A factory that annually produces between which takes you to the region of your hand in. There are also milk churns, 16 and 18 million kilograms of chocolate, La Gruyère and its delights. As well as each marked with a name, which are the link nearly 60% of which is destined for export. the Gruyères Castle, this excursion with the region’s producers and the origin - 11 million litres of milk. enables you to visit two attractions in of the smoothness of milk chocolate Cailler. - 5 million kilograms of cocoa beans. the region that cannot be overlooked, 56 farmers contribute towards making - A profound attachment to the region of La the demonstration cheese dairy and the Gruyère the essence of Cailler. Finally, you Gruyère. Besides the collaboration with Cailler chocolate factory. An exciting can watch the famous Cailler branche* the farmers of the region, the exhibition and varied activity. actually being made and have a taste. Equally, showcases the pastoral landscapes of the various implements allow you to discover Fribourg alpine pastures. www.mob.ch the different facets of production in an inter- At the heart of chocolate active and playful way. The cherry on * A narrow bar of chocolate the cake, a tasting of a dozen kinds of Enter the amazing world of Maison Cailler at Broc. "Once and light effects keep the visitor spellbound, enlivening the confectionery delights the finest palate. upon a time", the fabulous attraction within, is an invitation narrator’s account that guides the traveller through time. to take a voyage in time and space involving all the senses. The great names of the History of chocolate are conjured The chocolate Workshop enables all to re- The atmosphere is very special from the start. Visitors up, beginning with François-Louis Cailler, the founder of veal their artistic talents. Reservations may follow a "time corridor", a gallery decorated with posters the brand, but also Peter, Kohler or Nestlé, all pioneers be made at www.cailler.ch. A choice of from the past and the present and with portraits of the great who made milk chocolate a Swiss speciality. The expan- several workshops offers the opportunity to pioneers of the chocolate factory. sion of the factory, the development of the assortment prepare and take away your own creations, over the decades bring the spectator back to the present, in a professional environment. Details of the To the sound of constant music, visitors surge into the lift or indeed, the future. The "Chocolate Center of Excellence" programme may be found on the website. to take the plunge that awaits them. Nine rooms, each is introduced, an area that brings together the greatest more surprising than the one before, describe the turbulent experts in chocolate. Expertise, research and development, History of chocolate, from Aztec temples to the pastures these are the creations of tomorrow that emerge within of Gruyère by way of the French Revolution. Striking sound this centre. Chocolate workshop

that are typically regional, such as the delicious fruit cream, "pear-based vin cuit".

A house speciality is the practical workshop sessions, which are as THE COUNTRYSIDE AT YOUR DOOR much for adults as children. You can make sweets and take your creation away with you. There are also tasting workshops around bewitching themes such as the history of chocolate or the five senses. Epicureans take note!

What does chocolate go with best? Chocolate "With good mood", replies our 42 confectioner, quite simply. OF 43 www.patisserie.ch IN SEARCH AUTHENTICITY?

It was in the heart of the old town of The assortment claims to be classic, Fribourg, a quarter renowned for its but it is difficult to choose between wealth of crafts of yesteryear, that the chocolate almonds, the different John Lehmann decided to set up his truffles and other filled amarettis. chocolate workshop. As soon as you Does he have a favourite? "The rich enter, you are lulled in the embrace chocolate cake… although everything of the chocolatey aromas. With its on offer is a favourite", replies John colours and decorations, his work- Lehmann. The explosion of chocolate shop is dedicated to creativity and contrasts perfectly with the fondant conviviality. texture, making this cake absolutely delicious. An accomplished pastry-cook and con- fectioner, John Lehmann opened his There are chocolate sweets, too, avail- shop "for his own pleasure". Together able in many forms: Tisane, spices, or with Romain Leeman, his brilliant fruit shapes, there is something for all assistant, he works with top quality tastes. Chocolate, naturally, and there ingredients, creating ever more are many specialities evoking exotic tempting recipes. flavours, but there are also products Offer The wonderful world of water

Fribourg 1 night in a hotel*** incl. breakfast, “The Foun tain Challenge” kit, free mineral water when- dining out, an ecofriendly souvenir, and free use of public transport. Offer valid every weekend throughout the year, and every day in July and August. For accommodation in other categories and more details about these deals, go to:

The Markets www.fribourgregion.ch/topoffers

If it remains a place apart, a location or a with different sizes of stands which stretch spot which appears to be spared from the as far as the main street, another jewel in stress of daily life, it is the market. Here, one the historic heritage of the town. "Thanks to takes one’s time. To go shopping is above all the market, the main street has regained its to stroll and make the most of a place and to status of yesteryear. A bustling thoroughfare meet and to share. There, one can exchange where the inhabitants enjoy meeting each smiles, as well as points of view, or some other", says a neighbour. recipes. Two other markets take place in the town on As the seasons go by, the market stalls are Wednesday morning. Rediscover the magic 44 coloured in a 1001 ways. At the market, eve- of the market stalls on the Place Georges- rything can be eaten or almost. Touch, feel, Python, or perhaps in the charming market on 45 taste, bargain or ask for advice. The traders Rue du Simplon. are great experts on their products and will be pleased to guide you, or indeed inspire In Bulle you. Each Thursday up to 150 traders set up in Markets The special atmosphere of the market also the market square, between the Château lies in the close proximity between the and Church of St-Pierre-aux-Liens. Various customers and the traders. For example, artisans from the region share the square for this vegetable seller, "people ask lots of with the potters or the second hand book- questions, especially about the origin of the sellers in a merry cacophony. In the summer, products. They want to find a certain trace- the traditional country market invites you to ability, a story on their plate. From our side, the square, multiplying the number of sellers one is also very attentive, for example, I have by two. The excitement takes over the added some rocket to my range, a product centre of the town. The numerous visitors, Discover the world of delightfully bustling markets in Fribourg which is frequently requested." who come to stroll between the stands which and Bulle. You will appreciate the ambiance as much as the tas- are very diverse as well as colourful, do so In Fribourg to the sounds of the musical entertainment. ty products from FRIBOURG REGION. Then en route for the Good atmosphere guaranteed. , which is the real kitchen garden of the country, pas- Three markets take place each week in the town. The Saturday morning market, in www.fribourgregion.ch/markets sing by a cider house and a press on the way. Finally, head for particular is held in the magnificent square an artisanal brewery in order to sample its delicious beverages. of the town hall, in the historic quarter of Bourg. Around 70 traders set up there and are mainly local producers. Caravans alternate The Vulcain Cider Farm The Seeland

Here is another way to capture the The Seeland is a vast plain situated flavours of fruit. in the Three Lakes Region, part of Asparagus or Berne come here to taste our In , Jacques Perritaz keeps which is located in the north of the asparagus." The trick to really enjoying the the traditional cider farm, Le Vulcain. A Fribourg countryside. Specialising in Although several varieties exist, it is flavour of asparagus? "Ideally, it should be biologist by training, it was his passion market gardening due to its fertile soil the white asparagus which is primarily harvested in the morning and eaten in the for œnology that drove the craftsman to and agreeable climate, it has been cultivated in the Seeland. It grows evening. The cooking is also very impor- produce his own cider. The aim of the nicknamed, "The kitchen garden of completely under the soil, which gives tant: 12 minutes in boiling water, before cider farm is clear: to capture the inten- Switzerland." A market garden trail it its subtle or delicate taste. If you being removed from the heat. They should sity of the flavour of the fruit and promote makes it possible to walk or cycle in the follow the market garden trail, you will then be left, still in the water for around the diversity of produce from Fribourg middle of the fields, between the hedges automatically reach the fields of Beat 10 minutes. When they no longer float, in a beverage that is both delicious and and the canals. More than 60 varieties Notz, the farmer at Kerzers. they are ready." To be enjoyed with a refreshing. of vegetables are cultivated in this hollandaise sauce. magnificent region, such as rhubarb and "White asparagus is a speciality of the He lays in supplies of apples, pears and The cider is available in several vin- A piece of advice from the expert: in asparagus, two foodstuffs which typify village. Plenty of visitors from Neuchâtel quinces from the orchards of the region, tages, bearing the delightful names of making fondue, cider can replace the the coming of spring. which are managed organically. Ancient "Premiers Émois *" or "Trois Pépins **". white wine admirably, giving a lighter varieties, often unknown by the public A typical vintage, but also the favourite mixture. Markets Rhubarb at large, are found here, such as pomme of Jacques Perritaz, is "Transparente": raisin, midolette or pomme de Fer. "I’d eloquent and intense, this cider works * "First Emotions" The cultivation of this plant, classed as a 46 ** "Three Pips" really like to bring these rather neglected very well as an apéritif. vegetable by botanists, is a speciality that 47 varieties back into fashion, make them www.cidrelevulcain.ch cannot be ignored by the farmers of the better known", states the expert. Seeland. There are six or seven varieties, including that from the Vully.

The crop can be harvested twice, the first at the beginning of April and the second from the month of May to mid June. It The Belmont Cider Press is carried out entirely by hand, "Rhubarb from the first harvest is often less acidic In Montagny-la-Ville, in La Broye, you can itself better than another. We advise and less stringy. As for the colour, it has bring your own fruit from the orchard to mixing different kinds, to give an interesting absolutely nothing to do with the taste. the cider press to obtain a delicious drink balance between acidity and sweetness, People think that the redder the rhubarb, from them. Apple, pear or quince juice for one thing." the less acid it is. This is false!" explains hold no mysteries for André Pauchard, Alexandre Javet. who is in charge of the Belmont cider The Belmont cider press and the neigh- press. bouring orchards both receive numerous Traditionally eaten in a tart or stewed, visitors. "Both schools and simply private rhubarb can also be really enjoyed Says the expert, who sees to the quality individuals come to watch the transfor- with savoury dishes. The favourite of of the raw materials: "We recommend mation", concludes André Pauchard. Alexandre Javet? "Tiramisu with rhubarb: picking directly from the tree, which avoid the balance between the mascarpone deterioration in the fruit. For apple juice, www.belmont-fruits.ch and the acidity of the rhubarb is a real for example, there is no variety that lends success!" Real ale

The number of artisanal breweries is blossoming steadily throughout the region. Among them, the Samaritan brewery in the historic old town of Fribourg (known as the Basse-Ville), is where Alain Morand receives us. “The Dzodzet”, the “Bolze beer” or the “Bar- beblanche” are some of the evocative, mouth watering names of the beers. Markets

48 King of improvised 49 solutions

It all began in 1993, when a group of friends decided to create a special place to meet, a place such as would be found nowhere else. And whilst they were at it, why not have their own beer on offer? If the idea of a "secret bar" did not last long, that of brewing their own beer took root, evolving by degrees into the brasserie we know job, became victims of their own suc- a lot of effort in the making, but today, whose popularity has grown cess. These days, there is a 1500 litre I am very attached to it. This original by leaps and bounds. "My colleague vat, installed on another site, which creation offers the advantage of being began to brew beer in pans at home. ensures continued production of La appreciated too by people who are not After more than 50 attempts, our first Samaritaine’s beer. beer lovers, as the elderberry flavour recipe was born, the ‘Old Cat’, a highly cuts through the bitterness. The wild fermented black beer", remembers the At La Samaritaine brasserie, the origi- elderberry comes from Mont Gibloux brewer. nal vat is still to be found, which al- and we gather it ourselves. As it can lows the budding brewers to retain a only be gathered during one month of The enthusiasts were quickly overtak- certain creative flexibility. The place the year, we can only offer this beer for en by demand and in 1998 progressed aims to be welcoming and offers dem- a few months, from May to September", from pans to a 100 litre installation, onstrations or tastings every Saturday. concludes Alain Morand. entirely fabricated out of recycled ma- terials. "We were students, we had no Favourites www.evasion.ch/celine/brasserie.html money at that time…" smiles Alain Morand. Once again, the two brewers, "My favourites are ‘Old Cat’ and ‘La who had learned their craft on the Fleur de Sureau’. The latter requires Index

Cheese Fish

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The "Salon Suisse Bénichon Markets des Goûts et Terroirs" Convinced ? www.benichon-fribourg.ch www.fribourgregion.ch/markets www.terroir-fribourg.ch www.evasion.ch/celine/brasserie.html www.estavayer-payerne.ch www.cidrelevulcain.ch To have an idea of the regional gastronomy not only from Leave it to us to tempt you with a www.bouchers-fribourgeois.ch www.belmont-fruits.ch the FRIBOURG REGION, but also the whole of Switzerland, gastronomic visit to the FRIBOURG www.fribourgregion.ch/gaultmillauen there is nothing like the "Salon Suisse des Gôuts et REGION. The various types of ac- www.poire-a-botzi.ch Terroirs". commodation like those for eat- www.les-paccots.ch And finally… ing are numerous and are able to Each autumn, this national event always enjoys greater suc- seduce visitors from every point of www.gouts-et-terroirs.ch cess. Some hundreds of exhibitors, with new arrivals every view. Spend the night by a lake or Wines www.fribourgregion.ch year, as well as the tens of thousands of visitors make this in the mountains, on straw, in the trees or in the height www.terroir-fribourg.ch the must-visit gathering of the season. of luxury in a chalet. Thanks to these many possibilities, www.vin-vully.ch FRIBOURG REGION is able to offer you the choice of an "à www.levully.ch Come and discover the regional jewels of our country, the la carte" stay. www.advb.ch entertainment, the competitions and the numerous tastings, www.nidelkuchen.ch all in a gastronomic and convivial atmosphere. Thanks to the label "specialités fribourgoises" let yourself be guided to the four corners of the canton. Just like an www.gouts-et-terroirs.ch illuminated path, the acronym of Flora the friendly cow will identify the approved restaurants and alpine refreshment stops. Look on the site for the list of these establishments as well as the list of all the local specialities from the region.

www.fribourgregion.ch www.terroir-fribourg.ch Our heritage Our know-how Our passion

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The AOC label is synonymous with quality as well as being firmly linked to traditional production and farming methods which have endured the test of time. Each of Switzerland’s AOC speciality products contribute to our rich culinary and cultural heritage. www.aoc-igp.ch

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