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Kungentsimbi yesi-7 kusasa ngeCawe kwaye andikafumani olona cingo lulungileyo lokuvuka oluvela kumfama waseSwitzerland uColin Rayroud. Kwiiyure ezimbalwa ezidlulileyo, ekuzeni kokusa, ndavuka ndakhwela ezantsi kulowo wayelele ehokweni ukuya kusenga iinkomo. , ukugalela i-emele kwivati eqhumayo kwikhitshi elikhanyiswe luzizi elukhuni ndiziva ngathi ndikhubeke kwisauna yamaxesha aphakathi - nangona ivumba lobisi.
Ebudeni bokujikeleza komphunga kwikhitshi elikhanyiswe luzizi, eligutyungelwe ngamaplanga, ndibona amacala aqaqambileyo nabengezelayo embiza yobhedu eneelitha ezingama-640 exhonywe kumlilo weenkuni ezivulekileyo. imbiza yobisi.” Ubawo notatomkhulu bayisebenzisa;Ndifunde yonke into malunga ne-l'étivaz cheese kubo.”
Ukususela ngo-2005, umnini wam uye wenza le shizi enzima kwingingqi yaseRougemont yaseVaud ngexesha lexesha elifutshane lokwenza i-cheese, xa iinkomo zidla amadlelo e-alpine ehlobo. kwiindawo ezibandakanya iQuebec, iNew York, kunye neLancaster County, ePennsylvania, ikhaya kweyona ndawo indala nenkulu yama-Amish eUnited States.indawo.” Ama-Amish ayeneefama ezinomdla ngokwenene,” ukhumbula oko ecaphukile uColin.
Ekhuthazwe lulimo lwemveli awayelubona kuhambo lwakhe, wabuyela eVaud waza waqalisa ukwenza isonka samasi. Ungomnye wabenzi be-l'etivaz abangama-70 kuphela, itshizi enemigaqo engqongqo yemveliso. ) ukutyunjwa, i-cheese - enencasa ye-nutty efana ne-Gruyere - kufuneka iphekwe phakathi kukaMeyi no-Oktobha kusetyenziswa ubisi olungaxutywanga phezu komlilo welogi Ukuveliswa.Emva kokuba zenziwe, zigcinwe kwaye zithengiswa yi-cooperative yendawo eyasungulwa ngo-1935.
UColin kunye nomncedisi wakhe, u-Alessandra Lapadula, basebenza ngamaxesha emveliso enzima, betshintshana phakathi kwezindlu zakhe ezimbini ukuze iinkomo zibe nedlelo elitsha lokutya kwaye Landela ucwangciso olungqongqo lwemihla ngemihla: ukusenga, ukwenza isonka samasi, ukutyisa iinkomo kunye nokutya ebusuku. ubisi lupholile, songeza i-rennet kunye ne-whey eseleyo kuqhaqho losuku oludlulileyo, kwaye i-potion yaqala ukuhlukana ngokuthe ngcembe kunye namasuntswana angama-couscous-ubungakanani be-curd adibanisa kunye.UColin wandinika i-gummy candies ukuzama.Bacinezela ngokuchasene namazinyo am;Akukho mqondiso okwangoku wokudubula okumnandi kwale mveliso yakudala.
Njengoko imini yafikelela ekupheleni, sasidla i-raclette eshushu phezu kwelitye ngomlilo ecaleni kwe-chanterelles e-marinated eyayidliwa ngu-Colin. .Iyazibuza ukuba ulichithe njani ixesha ezintabeni.” Xa ndivuka, akuyomfuneko ukuba ndivule umabonwakude,” waqhula watsho.” Ndavula ifestile ndaza ndajonga le ndawo.
Enyanisweni, iimbono eziphefumlayo zixhaphakile kwi-canton yeentaba zaseVaud, ukuya emantla nasempuma yeLake Geneva.Nangona kulula ukuphazanyiswa yi-Alpine scenery, inkcubeko ye-culinary i-cotender efanelwe ingqalelo yam.I-Vaud igxile kwizithethe ze-hedonistic, uninzi lwazo lusukela kwixesha ngaphambi kokuba amaRoma azulazule kule mimandla.Ezi zithethe zihlala kwiindawo zokutyela ezilungileyo kulo mmandla, zinikwa isimbo esiphucukileyo sanamhlanje.
IVaud ineendawo zokutyela ezininzi eSwiss Michelin kunye neGault Millau guides kunayo nayiphi na enye iCanton.Ezona zibalaseleyo zezi yinkwenkwezi ezi-3 zeRestaurant de l'Hôtel de Ville eCrissier kunye ne-2-star Anne-Sophie Pic eBeau-Rivage Palace. Ihotele eLausanne.Ikwalikhaya leeVineyards zaseLavaux, indawo yeLifa leMveli leWorld yeUNESCO kunye nezinye zezona wayini zibalaseleyo kweli lizwe.
Ukuzingcamla, ndaya e-Abbaye de Salaz, isizukulwana sesithathu se-wine estate kwiindawo eziphantsi kweentaba zeAlps phakathi kwe-Ollon ne-Bex. Apha, uBernard Huber undikhokelela kwimiqolo yeediliya ezisezintabeni apho wenza i-dizzying array of wines. “Ukutyhileka okukhulu kusivumele ukuba sivavanye iintlobo ezahlukeneyo zeediliya – linelanga kakhulu kuneValais [ilizwe elisemazantsi],” ucacise watsho, ephawula ukuba uAbbaye uvelisa iibhotile ezingama-20,000 ngonyaka, eziquka iPinot Noir, iChardonnay Lilac, iPinot Gris, iMerlot kunye ne Owona mdiliya udumileyo kulo mmandla, i-chasla. Kuzo zonke iindidi ze-Huber, nangona kunjalo, owona mdiliya ungaqhelekanga yi-Divico, umhlanganiselwa onganyangekiyo wezinambuzane weGamaret kunye ne-Bronner yediliya eyaphuhliswa e-Switzerland ngo-1996 eyenza abavelisi basebenze ngokwasemzimbeni.” Asiqinisekiswanga ngezinto eziphilayo , kodwa silandela uninzi lwemithetho,” utshilo.
Nangona i-viticulture kulo mmandla ngamanye amaxesha isebenzisa iindlela zale mihla, iVaud kunye nemithi yayo yediliya inembali ende nedibeneyo.Ibali lewayini zengingqi ngenene laqala malunga nezigidi ezingama-50 zeminyaka eyadlulayo, xa iipleyiti zetectonic zaseYurophu naseAfrika zangqubana, zadala iiAlps eshiya iintlobo ngeentlobo zesanti, imihlaba ilitye-amatye kwiintlambo.AmaRoma baba ngabokuqala ukutyala iidiliya zomthonyama Chasla ejikeleze ichibi, umkhuba kamva yamkelwa ngoobhishophu kunye neemonki kwinkulungwane yesihlanu.Namhlanje, 320 miles square of terraced izidiliya cover. unxweme olusemantla eLake Geneva.Etyunjwe yi-UNESCO, baye balawula le ndawo ye-Riviera enomthunzi wesundu ukusuka eCharlie Chaplin ukuya eCocoa ukususela kubakhenkethi baseBritani beza apha ekupheleni kwe-1800s befuna umoya omtsha weentaba Indawo yokudlala yabaphambukeli abafana neChanel.
Ukusuka elunxwemeni lolwandle lwe-suave, ndiqhuba imizuzu engama-20 kumntla-ntshona weLavaux ukuya e-Auberge de l'Abbaye de Montheron, efihliweyo ehlathini elikufutshane namabhodlo e-abbey yenkulungwane ye-15. Kulo nyaka, indawo yokutyela yanikezelwa ngeNkwenkwezi eluhlaza yiMichelin. Isikhokelo sezenzo zayo ezizinzileyo: yonke into ebonakala ekhitshini lika-Chef uRafael Rodriguez ivela kwiikhilomitha ezili-16.
Ehleli etafileni yeplanga engahambelaniyo kwigumbi lokutyela eligutyungelwe ngamaplanga, umpheki owazalelwa eSpain, eParis wandinika isiqwenga segusha esondliwe ngobisi. Igalelwe ikhowa kunye ne-inki eyenziwe ngentlanzi enegwele evela eLake Geneva. .Unodoli weyogathi yeminti uhleli ecaleni kwetakane, kuze kuphume isebe lompayina epleyitini—indlela ekumgangatho ophantsi ofana ne-ikebana.” Ndakhetha elo takane ngokwam,” watsho ngokuzingca uRaphael.” Lo mfama uhlala apho, ngoko uya wandicela ukuba ndikhethe izilwanyana ezifanelekileyo.”
URomano Hasenauer, ongumnini we-Auberge, uyayithanda ngokulinganayo imveliso yalapha ekhaya. imithetho.Kodwa yiyo loo nto ndiqeshe umpheki waseSpain – uyilo kakhulu.”
Ixesha lam e-Auberge landikhumbuza into eyathethwa ngu-Alexandra ngaloo ntsasa xa sasisenga. Usebenza ngexesha lonyaka ukwenza i-l'etivaz, ethatha ikhefu kumsebenzi wakhe we-HR kuba ufuna ukwenza "into enengqondo."Le ngqiqo yenjongo kunye indawo, kunye nentlonipho yezithako, ngumsonto kwiCanton yaseVaud - nokuba kukwitafile kaRaphael okanye ekhitshini lomphunga kwindlu yokusengela.
I-Auberge de l'Abbaye de Montheron Umpheki ozalelwe eSpain uRafael Rodriguez uqhuba ikhitshi lendawo yokutyela.Indawo yangaphakathi efana ne-gastropub ibeka inqanaba lokutya kohlobo lwe-molecular gastronomy: i-fennel kunye ne-absinthe igwebu ecepheni ngumdlalo wokuthungwa kwamandongomane akrunchy kunye nokubethwa. ukhilimu;iikhosi zamatakane ezilandelelanayo feature itakane ubisi-zondla, ilandelwa yiNeck of itakane, kuphekwe isosi imolekyulu ethambileyo kwaye bakhonza kunye celery puree.Menus ukuqala CHF 98 okanye 135 (£ 77 okanye £ 106).
Esebenzisa izithako zonyaka, umpheki waseTaliyane uDavid Esercito eLe Jardin des Alpes ubonisa ukutya okugqwesileyo kwengingqi kwimenyu yokungcamla yangokuhlwa, kubandakanya nokudityaniswa newayini yeVaud kunye neValais. bukela umsebenzi wasekhitshini.Ukususela kwitartare yenkomo enencasa yomnquma eyomileyo ukuya kwisipinatshi esiphekwe ngokugqibeleleyo uJohn Dory, isitya ngasinye sigcwele incasa.Seven-course menu yokungcamla ukusuka CHF 135 (£106).
Ibekwe kanye emazantsi eMontreux kumazantsi eentaba zeAlps, le ndawo yewayini yesizukulwana sesithathu ineehektare ezili-173 ikhulisa iindidi zeediliya ezili-12, kubandakanya nesalsa yendawo yonke, iPinot Noir elungelelanisiweyo ka-2018 kunye neDivico enomdla ngo-2019. , lomdiliya wamva wongeza into entsha kubuchule benkulungwane zakudala.Qhagamshelana ukulungiselela ukungcamla;iibhotile ukusuka CHF 8.50 (£ 6.70).
1. I-Saucisson vaudois: Uya kufumana le soseji yehagu etshaywayo yasekuhlaleni eyomileyo, i-Coca-Cola, okanye njengenxalenye ye-appetizer platter.
2. L'etivaz: Le cheese iqinile, engacocwanga ithatha incasa ye nutty yamadlelo entyatyambo yasendle apho ubisi lutsalwa khona.
3. IiChasselas: I-70% yeediliya zeVaud zimhlophe;iikota ezintathu zazo ziiChasselas - zama iglasi ecaleni kweraclette okanye ifondue.
4. I-Sea Bass: I-Lake Breaded Sea Bass Fillets eneSaladi kunye neeChips - yicinge njengentlanzi echibini elula kunye neetshiphusi.
5. URaclette: Abafuyi beenkomo ngokwesiko baphatha le sisi ngamavili xa befuduka benqumla emadlelweni, bayinyibilikise emlilweni, baze bayikrwele kwisonka okanye iitapile.
Thatha uloliwe osuka eLondon St Pancras International ukuya eGeneva kwaye utshintshe oololiwe eParis.eurostar.co.uk sbb.ch
I-Chalet RoyAlp Hotel & Spa inikezela ngamagumbi aphindwe kabini ukusuka kwi-CHF 310 (£ 243) ngobusuku ngabunye, kubandakanywa nesidlo sakusasa kunye neenkonzo ze-spa.Amava okwenza itshizi avela kwi-CHF 51 (£41), B&B.
Ixesha lokuposa: Mar-24-2022