Swiss Saffron Harvest

fx

Fri, 3 Jun 2016 20:19:31 GMT

Thanks

fx

Thu, 2 Jun 2016 10:53:50 GMT

Thanks Michael, this is very nice to hear! Glad you found some inspiration here. I have published a number of new articles now using wood fire and so on. Still trying to improve my pictures to how they were before though! Glad you like it.

fx

Thu, 2 Jun 2016 10:49:22 GMT

Tom thanks a lot for your kind words, this encourages me to keep publishing! Share those kind of epiphanies in the kitchen started me blogging.

ali

Mon, 23 May 2016 15:31:09 GMT

hello
i am from iran
nice to meet your article
iran is a mom of zafron in world
your pictures is nice
by

fx

Thu, 31 Mar 2016 15:21:27 GMT

I am still out there Timothy! And publishing back here FXcuisine like before

fx

Sat, 19 Mar 2016 18:41:38 GMT

Muchas gracias Daniel, ahora he regresado!

fx

Sat, 19 Mar 2016 18:39:50 GMT

I am home and well! And now I am back on the blog

fx

Wed, 16 Mar 2016 11:12:41 GMT

Thanks, I think you could grow saffron in many places across the world actually. It certainly grows fine here.

fx

Mon, 14 Mar 2016 20:49:49 GMT

It is, thanks.

fx

Sat, 12 Mar 2016 21:23:23 GMT

Bram I am back!

fx

Thu, 10 Mar 2016 12:49:52 GMT

Alex thanks a lot, now I am writing again!

fx

Thu, 10 Mar 2016 12:46:31 GMT

Maria, your kind prayers have been answered ... and I am back! Thank you for your nice words and loyalty.

fx

Thu, 10 Mar 2016 12:27:32 GMT

Well Natasha I am back! The waiting is over! Thank you for your kind words and loyalty!

fx

Wed, 9 Mar 2016 07:55:54 GMT

Thanks!

fx

Wed, 9 Mar 2016 05:54:36 GMT

Missed no more, behold FX second coming!

Karel

Tue, 8 Mar 2016 20:31:29 GMT

Hi Fran�ois,

I just got an e-mail from that you"re back: JOY! Best news in a long time. I"m so much looking forward to your new adventures in foodland!

Take care and all the best,

Karel

fx

Tue, 8 Mar 2016 18:57:47 GMT

Thanks, in fact you should see me on japanese TV very soon!

fx

Tue, 8 Mar 2016 17:28:58 GMT

Thanks Karel and I am back!

fx

Tue, 8 Mar 2016 17:26:23 GMT

Thanks Felix, actually I am very well and back blogging!

fx

Tue, 8 Mar 2016 15:03:15 GMT

Well Eliot your words have touched me ... and now I am back with more!

fx

Tue, 8 Mar 2016 13:10:23 GMT

Ah many reasons but I am back!

fx

Mon, 7 Mar 2016 13:01:31 GMT

Thank you

Clement

Mon, 7 Mar 2016 12:57:25 GMT

Those colors are amazing, congratulations !

fx

Sat, 5 Mar 2016 20:35:11 GMT

This is delicate work and to pick up only the stigmas, leaving the flowers, you would need a lot more time!

fx

Fri, 4 Mar 2016 16:44:07 GMT

Indeed they have been, thanks God!

fx

Thu, 3 Mar 2016 14:58:13 GMT

The reports of my death have been largely exagerated!

fx

Thu, 3 Mar 2016 14:54:52 GMT

Well yes you can buy any picture I make no problem.

fx

Thu, 3 Mar 2016 14:52:02 GMT

I do not know this root, but suspect the color gave it its saffron name rather than some botanical proximity. Let me know if you find out its latin name!

fx

Thu, 3 Mar 2016 14:50:58 GMT

Thanks for worrying about me Lynne but I am well!

fx, 1

Thu, 3 Mar 2016 12:14:38 GMT

FX is back!

fx, 1

Thu, 3 Mar 2016 12:13:23 GMT

Adina, no problem FX is there and kicking, more articles on the way in a much improved setup!

Michael

Sat, 21 Nov 2015 16:01:20 GMT

I don"t know if anybode else despite me still reads this blog. I went through it several times now, and I"m still not getting tired of it. Every few months I come here and have me inspired.

FX, I don"t know what you are up to nowadays and it"s absolutely none of my business.
I just want you to know that I consider this blog of yours a unique piece of art. Plz never take it offline.

Take care.

Felix

Sat, 21 Nov 2015 15:10:38 GMT

Hey FX,

this was the first food blog i ever followed, and still one of the all time best! I keep coming back to check it out from time to time. hope youre well!

Yoshie

Sun, 17 Aug 2014 15:30:03 GMT

Bonjour FX,

Thanks for your great recipes and passion for the perfect. I see you share a lot of common points with Japanese approach to food. I would be so happy to meet you in person, who knows when I travel in Switzerland again.

best,
Yoshie

Eliot

Tue, 12 Aug 2014 14:09:37 GMT

Dear FX

I have read, and loved every article you have ever posted. Every month I check back to see where you are, to see if you have posted anything, to see if there is an update, to see if the site is gone. I hope you are well. I am grateful for your words and lovely pictures.

ER

Laura

Wed, 10 Apr 2013 21:59:54 GMT

Just checking on you, Francois. I still look at your website every couple of months or so (not nearly as often as I did when you were posting regularly), and I still find myself wishing you would return. I see your last reply was in December 2010--two-and-a-half years ago. Miss you a lot. Hope everything is all right, and hope to see some new posts from you soon. Even something tiny. Even a couple of times a year. Please?

Karel

Thu, 14 Mar 2013 12:52:05 GMT

Hi FX, just dropped by as I do know and then. Wanted to let you know I miss you and your brilliant posts. I hope you"re well and wish you all the best.

Take care,

Karel

Dean

Sat, 26 Jan 2013 03:59:12 GMT

So where are you and are you coming back?

adam

Mon, 17 Dec 2012 11:42:29 GMT

Your pictures are amazing, Ive seen pictures of the saffron harvest in Kashmir, in Afghanistan, and in Iran; but I had no idea that saffron could be grown in Switzerland. The saffron looks splendid, and I love the bees. Thank you for posting !

bram

Wed, 14 Nov 2012 17:39:19 GMT

Please come back!! I believe many are missing you as much as i am!

Benjamin

Mon, 8 Oct 2012 17:48:08 GMT

I hope all is well.

Adina

Mon, 25 Jun 2012 23:10:29 GMT

Francois-Xavier, where are you? I was a great great admirer of your website during your constant postings and I am grateful that the website still exists because the entries are still a delight to look upon. Even though you seem not to re-active it, which is totally ok I think because it surely takes up a huge amount of time, I would be happy to read a message from you that you are fine... (or am I too stupid to find a message like this here?!) I followed your website for years and now it"s nearly three years since this last entry. I hope you are doing well!!

Ostian

Mon, 25 Jun 2012 20:20:50 GMT

This is my all time favorite food blog. You must return!

Rosalie lee

Wed, 13 Jun 2012 06:45:08 GMT

The images you capture are always so stunning. An absolute treat for my eyes. The stories and the shots are brimming with loving attention. Very inspiring. Why have you stopped? So sad for me.

NRD

Wed, 6 Jun 2012 12:25:19 GMT

Hello FX!
I know that this is probably the millionth time someone poses you this question, but I must (after years of waiting) ask: are you gone for good, or should I keep a glimmer of hope? You recipes are inspiring, your pictures are pieces of art and your writing and humour put me in such a great mood! I really hope that you decide to come back-- you have a world full of loyal readers waiting for some news!
NRD, Italy

Ben

Wed, 9 May 2012 05:01:53 GMT

Hope all is well. Something made me think of your site, I still remember when this final article was posted. Your photos and story are missed.

Best,
Benjamin

Daniel Senerman

Sun, 6 May 2012 08:29:19 GMT

Estimado Fran�ois-Xavier:
Tu ausencia del espacio virtual es notoria.
Ojala encuentres el tiempo, la raz�n y las ganas de seguir haci�ndonos participes.
Ojala sigas llenando de contenido la palabra excelencia.
Con saudades,
Daniel

Lynne B.

Tue, 24 Apr 2012 17:35:39 GMT

Francois, please come back to posting on this wonderful blog!! We miss you. :-(. At least let us know you are all right...

BeholdersEye

Tue, 20 Mar 2012 13:55:49 GMT

Can you collect three stigmas without picking flower or is that to protect the stigmas until you get indoors out of the wind? I am pretty sure you are collecting the stigmas not the filaments.

NannyB

Sun, 4 Mar 2012 19:41:16 GMT

Wow...what wonderful photos and I sort of knew where this came from. I live on St. Vincent and the Grenadines in the Caribbean and there are people who are able to grow this saffron flower. But now I really have a question. We also grow a root...more like the ginger root that gets fingers like ginger but it is smaller, the flesh is a bright orange and when you lightly scratch off the outer peel it has almost a peppermint smell. People peel and slice it and put into rice or soup to get that "saffron" color...I am not sure about flavor as I just saw this root for the first time today. It takes about 9 months to grow. There are spikey type leaves, maybe 2 or 2.5" high - much like some of the lilies and no flower. When these leaves begin to bend over and get slightly yellow, the "root" below is ready to harvest. Have you ever heard of this? And the people here call it "saffron root" and it is fairly expensive to purchase in our local market. Of course not like the real saffron!