Savoring Switzerland Gourmet Tour
Trails, Vineyards, and Farm Tables of Gruyère and Valais
August 31 - September 8, 2012
Although you might get some flack from the French, Switzerland can rightly claim title as the culinary capital of Europe. It's restaurants have more Michelin stars per capita than any country in the world. Its award winning cheeses and fine chocolates are world renown. The Swiss invented merengues, fondue, and raclette. And great food starts on great farms.
Both Gruyère and Valais boasts an agricultural abundance starting with rich dairy cream, tender spring asparagus, and orchards bursting with succulent cherries, plums, apricots, and pears. The Romans left a legacy of viniculture which flourishes on the sundrenched lower slopes of Valais. Artisan rye breads are favored at tables in homes and restaurants and regional specialties like Gruyère cheese, Raclette, and air-cured meats reflect time-honored alpine traditions.
Join us as we link dozens of Alpine meadows, farms, dairies, and vineyards with some of the most spectacular scenery in the Alps. As we walk in the shadows of Alpine peaks, we immerse ourselves in the vanishing rural culture of Alpine farmers. By day, we make cheese, tend a vineyard, milk goats, dry herbs and put up hay. by night we savor the rich culinary tradition of the region—fondue, raclette, alp cheese, artisan rye breads, Pinot Noir wines, and a continual supply of Swiss chocolate.
Join us in Savoring Switzerland, a gourmet tour in which we uncover the natural splendor, traditional cuisine, and rural charms of these exquisite culinary regions.
Itinerary
Day 1 – Arrive Switzerland, Gruyère, Maison Cailler Chocolatier
You'll be met on arrival in Switzerland and taken directly to the medieval town of Gruyère wheere we can’t resist an afternoon walk to Broc and a visit to Maison Cailler, where all of your senses can be wrapped up in the wonderful world of Cailler Chocolate, Switzerland’s oldest chocolate brand. We stay at Hostellerie des Chevaliers, just outside the castle walls, with rooms that overlook the castle. D
Day 2 – Gruyère Castle and Cheesemaking
Eight centuries of architecture, history, and culture unfold as we explore Gruyère Castle. Then we bicycle through lush green mountain pastures that hold the secret of the region’s eponymous cheese, before immersing ourselves in the fragrances, tastes, and traditions of fine cheesemaking. BSD
Day 3 – Gruyère and Rhône Valley
We walk through fragrant fields of lavender and thyme as we visit a farm which supplies herbs for Switzerland's famous Ricola brand. Our hotel, surrounded by vineyards, is in the heart of the magnificent Rhône Valley. BSD
Day 4 – Salgesch, Sierre
Accompanied by a local vintner we follow the Marche des Cépages wine walk through vineyards stretching continuously from Salgesch to Sierre. Enjoy dinner in a chateau dating to the 16th century where a local racleuer serves aromatic melted cheese in the traditional regional dish of raclette. BSD
Day 5 – Crans-Montana
From the trendy resort of Crans-Montana we set out on a contoured trail along the mountainside with panoramic views of the Imperial Crown to the south—including the summits of the Weisshorn, Dent Blanche, and the Matterhorn. Learn the art of making traditional Raclette cheese from a certified local cheesemaker. We visit an open-air museum recreating traditional Alpine life and follow trails beside canals that have watered the sunny slopes with glacier-fed runoff for hundreds of years. BLD
Day 6 – Grimentz, St-Luc, Hotel Weisshorn
We wander through the narrow lanes in the historic village Grimentz, an early center of rye farming and milling, with dozens of homes and community buildings dating to the 16th century. Crossing the valley to the hillside village of St-Luc a funicular takes us to an observatory and theme trail above the treeline. We visit a remote dairy making alp cheese before arriving at the Hotel Weisshorn where we stay the night. Perched above the valley at an altitude of 2337 meters the Belle Époque Hotel Weisshorn overlooks an impressive panorama. In the dining room the only thing to compete with the freshly-made cuisine is the view of the sun setting over the Alps. BSD
Day 7 – Mattertal, Zermatt
We ascend the immense Mattertal with Zermatt and the Matterhorn at it's head. We'll have time for exploring the car-free village of Zermatt on foot. In September, resturants often feature game on the dinner menu, including chamois, ibex, and roe deer. Evening at our hotel with Matterhorn views. BSD
Day 8 – Gornergrat, Matterhorn
An early start takes us to the high alpine lake of Riffelsee that offers mirrored reflections of the Matterhorn before descending to Zermatt for a fascinating historical tour. Return to Zürich for a farewell dinner. BSD
Day 9 – Depart Zürich
Morning departure from Zürich.
ACTIVITY LEVEL
Alpenwild trips are designed for people who are energetic, active, and filled with a spirit of adventure. We rate this trip as easy to moderate. You should be in good physical condition and capable of walking 3 to 5 hours per day on well maintained and graded trails averaging 1,000 to 1,500 vertical feet per day, at an elevation up to 8,000 feet above sea level.
INCLUDED
The services of an expert trip leader, all accommodations (8 nights hotel), all meals as shown (B=breakfast, S=snack, D=dinner), ground transportation including trams and mountain railways, admissions and luggage transfers.
NOT INCLUDED
Beverages (beer, wine) with meals, items of a personal nature (laundry, phone calls, room service),
PRICE
$3,495 per person, double occupancy from Geneva or Zurich
$399 Single supplement.
PAYMENT
A $300 per person deposit due at booking guarantees your place on the tour.
Final payment is due 60 days prior to departure.
CANCELLATION POLICY
More than 60 days before departure – $200 penalty
Between 60 and 15 days before departure – $500 per person penalty
Less than 15 days before departure – Non-refundable
REVIEW OUR TERMS AND CONDITIONS
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