The traditional process of making L'Evitaz Swiss cheese would be familiar to cheesemakers living 500 years ago in the Alps.
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My glasses fog as I feel the blast of warm air on entering the dining room. Before I’m able to see anything through the condensation I smell grilled cheese and hear the laughter of guests. Conversations are taking place in German, English and French and the wood of the fireplace cackles.
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Scalpel in hand, I hestitate before making my incision. “That’s it, cut along the line you’ve drawn,” says Corinne Karnstädt, encouraging my first attempt at decoupage, the artform at which she excels.
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Looking across the Rhone Valley from the Swiss town of Villars and you’ll see seven jagged summits gnawing 3,257 metres into the sky. Ask a French-speaking local the name of peaks and you’ll be told they are the Dents du Midi meaning ‘the teeth of the south.’
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Joël Quentin is the head chef at the Peppino restaurant in Villars-sur-Ollon, Switzerland, and a busy man when we meet midway through an evening during which I’m tasting his Alpine Garden menu.
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