Listing articles 1 to 15 of 24 articles with tag ‘Switzerland’
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Swiss Alps Cheesemaking Very Popular
My visit of a 8000'/2400m high cheesemaking chalet in the Swiss Alps where cheese is still made like 300 years ago - and not one tourist in sight!
Swiss Raclette Popular
The national dish of Valais, my Swiss canton, raclette is the most gorgeous melted cheese you will ever have. Here at its best at the Manoir de Villa in Sierre.
Yesterday I woke up at 6 AM to drive to Venthône in my beloved Swiss canton of Valais, and meet up with France & Bernard to take part in my first ever saffron harvest.
How to roast a leg of lamb using only a piece of string. Watch me do it at the St-Luc mills in Switzerland.
My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
My friend Therese enlisted my help to teach her son how to cook a healthy snack from scratch.
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.
One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.
I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware in the world.
A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!
Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.