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Ọ bụ n'elekere asaa nke ụtụtụ ụbọchị Sọnde ma enwetabeghị m oku ịkpọte n'ụra nke onye ọrụ ugbo Switzerland bụ Colin Rayroud. N'awa ole na ole gara aga, na chi ọbụbọ, m tetara wee si n'ebe onye na-ehi ụra rịdata n'ụlọ elu ahịhịa ka m na-aṅụ mmiri ara ehi. Ugbu a. , Ịwụsa bọket n'ime valvụ na-eku ume na kichin na-acha ọkụ ọkụ na-acha ọkụ ọkụ na-adị ka m sụọ ngọngọ n'ime sauna ochie - n'agbanyeghị na ọ na-esi ísì dị ka mmiri ara ehi.
Site na uzuoku nke dị na kichin na-achachaghị ọkụ, nke nwere osisi, a na m enwe mmasị na akụkụ ahụ na-egbuke egbuke nke na-egbuke egbuke nke ite ọla kọpa dị lita 640 kwụsịrị n'ọkụ osisi mepere emepe. ite mmiri ara ehi.” Nna m na nna nna m ji ya mee ihe;M mụtara ihe niile gbasara cheese l'étivaz n'aka ha. "
Kemgbe 2005, onye nwe m na-eme cheese a siri ike na mpaghara Rougemont nke Vaud n'oge obere oge na-eme cheese, mgbe ehi na-ata nri n'elu ala ịta ahịhịa n'oge okpomọkụ. n'ebe gụnyere Quebec, New York, na Lancaster County, Pennsylvania, ebe obibi nke obodo Amish kacha ochie na nke kachasị na United States.ọnọdụ. "Ndị Amish nwere ụfọdụ ugbo na-adọrọ mmasị n'ezie," Colin na-echeta n'oké iwe.
N'ịbụ onye sitere n'ọrụ ugbo ọdịnala ọ hụrụ na njem ya, ọ laghachiri Vaud ma malite ime cheese. Ọ bụ otu n'ime nanị 70 ma ọ bụ ndị na-emepụta l'etivaz, cheese nwere ụkpụrụ mmepụta nke siri ike.To warrant its Designation of Origin (AOP). ) designation, chiiz - nke nwere nutty uto yiri Gruyere - ga-esi ya n'etiti May na October na-eji unpasteurized mmiri ara ehi n'elu a log ọkụ Production.Ozugbo mere, ha na-stocked na-ere site na obodo na-arụkọ ọrụ tọrọ ntọala na 1935.
Colin na onye na-enyere ya aka, Alessandra Lapadula, na-arụ ọrụ n'oge oge mmepụta kpụ ọkụ n'ọnụ, na-agbanwe n'etiti ụlọ ya abụọ ka ehi wee nwee ebe ịta nri ọhụrụ iji rie nri ma na-agbaso usoro iwu siri ike kwa ụbọchị: mmiri ara ehi, ime cheese, ịzụ ehi na ịta nri abalị. mmiri ara ehi ahụ jụrụ oyi, anyị gbakwụnye rennet na whey ndị fọdụrụ n'ime ịwa ahụ nke ụbọchị gara aga, ọgwụ ahụ wee jiri nwayọọ nwayọọ malite ikewapụ ma chịkọta akụkụ nke couscous nke curds. megide ezé m;enwebeghị ihe ịrịba ama nke mgbawa na-atọ ụtọ nke ngwaahịa ikpeazụ a merela agadi.
Ka ụbọchị ahụ bịara na njedebe, anyị na-eri raclette kpụ ọkụ n'ọnụ n'elu nkume dị n'akụkụ ọkụ na-esote chanterelles marinated nke Colin riri nri. Mgbe nri abalị gasịrị, ọ na-ewere accordion wee malite igwu egwu, mgbe ọ na-eti neon odo Crocs n'ala simenti. .M na-eche otú o si agafe oge n’ugwu.” Mgbe m tetara, ọ dịghị mkpa ka m gbanye TV,” ka o tiri mkpu.” M meghere nnọọ windo wee lee ebe a na-ahụ anya.”
N'ezie, echiche na-akpali akpali jupụtara na ugwu ugwu nke Vaud, nke dị n'ebe ugwu na n'ebe ọwụwa anyanwụ nke Ọdọ Mmiri Geneva. Ọ bụ ezie na ọ dị mfe ịdọpụ uche site na ihe nkiri Alpine, omenala culinary bụ onye na-asọ mpi kwesịrị nlebara anya m. Ọtụtụ n'ime ha malitere n'oge tupu ndị Rom agagharị n'ógbè ndị a. Omenala ndị a na-ebi n'ụlọ nri ndị mara mma na mpaghara ahụ, n'ihi ụdị ọkaibe nke oge a.
Vaud nwere ọtụtụ ụlọ oriri na ọṅụṅụ na ntụziaka Switzerland Michelin na Gault Millau karịa mpaghara ọ bụla ọzọ. Nke kacha mma na nke a bụ 3-star Restaurant de l'Hôtel de Ville na Crissier na 2-kpakpando Anne-Sophie Pic na Beau-Rivage Palace. Ụlọ oriri na ọṅụṅụ dị na Lausanne.Ọ bụkwa ebe obibi nke Lavaux Vineyards, saịtị UNESCO World Heritage Site na ụfọdụ mmanya kacha mma na mba ahụ.
Iji detụ ha ire, agara m Abbaye de Salaz, ụlọ mmanya nke ọgbọ nke atọ dị na ugwu ugwu Alps n'etiti Ollon na Bex. N'ebe a, Bernard Huber na-eduga m n'ahịrị nke osisi vine dị n'akụkụ ugwu nke ọ na-esi na ya na-eme ka mmanya na-egbuke egbuke. Ọ kọwara na Abbaye na-emepụta karama 20,000 kwa afọ, gụnyere Pinot Noir, Chardonnay Lilac, Pinot Gris, Merlot na Pinot Gris, "Oké mkpughe ahụ nyere anyị ohere ịnwale ụdị mkpụrụ vaịn dị iche iche - anwụ na-acha karịa Valais. greepu kasị ewu ewu na mpaghara, chasla.N'ime ụdị Huber niile, agbanyeghị, mkpụrụ vaịn a na-adịghị ahụkebe bụ Divico, ngwakọ Gamaret na mkpụrụ vaịn Bronner nke ụmụ ahụhụ na-eguzogide na Switzerland na 1996 nke na-enyere ndị na-emepụta ihe aka ịrụ ọrụ organically. , mana anyị na-agbaso ọtụtụ iwu,” ka o kwuru.
Ọ bụ ezie na viticulture na mpaghara mgbe ụfọdụ na-anabata usoro ọgbara ọhụrụ, Vaud na osisi vine ya nwere ogologo akụkọ ihe mere eme jikọtara ọnụ. Akụkọ banyere mmanya mpaghara malitere n'ezie ihe dị ka nde afọ 50 gara aga, mgbe efere tectonic nke Europe na Africa gbakọtara, na-eke Alps na na-ahapụ ụdị ájá dị iche iche, nke jupụtara na nkume na ndagwurugwu. Ndị Rom bụ ndị mbụ na-akụ osisi vine Chasla n'akụkụ ọdọ mmiri ahụ, omume nke ndị bishọp na ndị mọnk mesịrị nakweere na narị afọ nke ise. Taa, 320 square kilomita nke ubi-vine nwere mbara ala na-ekpuchi ya. N'ikpere mmiri nke ọdọ mmiri Geneva. N'ịbụ ndị UNESCO họpụtara, ha achịwo ala Riviera nke na-acha nkwụ site na Charlie Chaplin ruo Cocoa ebe ọ bụ na ndị njem nleta Britain bịara ebe a na njedebe 1800 na-achọ ikuku ugwu ọhụrụ Ebe egwuregwu maka ndị mba ọzọ dị ka Chanel.
Site n'ikpere mmiri suave, m na-anya ụgbọ ala 20 nkeji n'ebe ugwu ọdịda anyanwụ nke Lavaux na Auberge de l'Abbaye de Montheron, nke zoro ezo n'ime ọhịa dị nso na mkpọmkpọ ebe nke abbey nke narị afọ nke 15. N'afọ a, Michelin nyere ụlọ oriri na ọṅụṅụ Green Star. Ntuziaka maka omume ya na-adigide: ihe ọ bụla na-apụta na kichin Rafael Rodriguez si na 16 kilomita.
Nọdụ ala na tebụl osisi na-adaghị adaba n'ime ụlọ iri ihe na-enweghị nkụ, onye Spanish mụrụ, onye isi nri Paris zụrụ azụ nyere m obere nwa atụrụ a na-eri mmiri ara ehi. .A dollop nke yogọt mint na-anọdụ n'akụkụ nwa atụrụ ahụ, alaka osisi pine na-esikwa na efere ahụ pụta - ụdị nke dị ntakịrị yiri ikebana. "M họọrọ nwa atụrụ ahụ n'onwe m," Raphael ji nganga kwuo. "Onye ọrụ ugbo bi n'ebe ahụ, ya mere ọ gwara m ka m họpụta anụmanụ ndị kwesịrị ekwesị.”
Romano Hasenauer, onye nwe Auberge, nwekwara mmasị n'ihe a na-emepụta n'ógbè ahụ. "Anyị echeghịdị foie gras ma ọ bụ langoustine si mba ọzọ na menu," ka o kwuru. iwu.Mana ọ bụ ya mere m ji goro onye isi nri Spen – ọ nwere oke okike.”
Oge m na Auberge chetaara m ihe Alexandra kwuru n'ụtụtụ ahụ mgbe anyị na-agba mmiri. Ọ na-arụ ọrụ seasonally ime l'etivaz, na-ezumike site na ọrụ HR ya n'ihi na ọ chọrọ ime "ihe na-eme ka uche." Nke a echiche nke nzube na ebe, na nkwanye ùgwù maka ihe ndị e ji emepụta ihe, bụ eri na Canton nke Vaud - ma na tebụl Raphael ma ọ bụ na kichin uzuoku nke ụlọ mmiri ara ehi.
Auberge de l'Abbaye de Montheron onye isi nri Spanish, Rafael Rodriguez, na-agba kichin ụlọ oriri na ọṅụṅụ ahụ. Ime gastroub dị ka ime ụlọ na-edozi ọnọdụ maka ụdị nri gastronomy molecular: fennel na absinthe foam na ngaji bụ egwuregwu textures nke crunchy nuts na pịa. ude;Usoro ọmụmụ nwa atụrụ na-esochi na-egosipụta nwa atụrụ a na-enye mmiri ara, nke a na-esochi olu nwa atụrụ, sie ya na ihendori dị nro ma were celery puree jee ozi.Menus na-amalite site na CHF 98 ma ọ bụ 135 (£77 ma ọ bụ £106).
N'iji ihe eji eme ihe n'oge, onye isi nri Italy Davide Esercito na Le Jardin des Alpes na-egosiputa nri mpaghara kacha mma na nchịkọta nri mgbede, gụnyere njikọta na mmanya Vaud na Valais. Ụlọ iri nri mara mma na-eleghara ogige ndị mara mma anya, ma ị nwere ike ịnọdụ ala na tebụl onye isi nri. lelee ọrụ kichin.Site na beef tartare na mmanụ oliv a mịrị amị na-esi ísì ụtọ gaa na inine esiri esi nke ọma John Dory, efere ọ bụla jupụtara na ụtọ.Seven-course tasting menu from CHF 135 (£106).
N'ịbụ nke dị n'ebe ndịda Montreux na ugwu ugwu nke Alps, ụlọ mmanya a dị 173-acre nke atọ na-eto ụdị mkpụrụ vaịn iri na abụọ, gụnyere salsa dị n'ebe ọ bụla, 2018 Pinot Noir zuru oke na Divico na-adọrọ mmasị na 2019. Na mgbakwunye na ịdị mma gburugburu ebe obibi. , mkpụrụ vaịn nke ikpeazụ na-agbakwụnyekwa mmetụ nke ihe ọhụrụ na usoro nke narị afọ gara aga.Kpọtụrụ iji hazie ụtọ;karama sitere na CHF 8.50 (£ 6.70).
1. Saucisson vaudois: Ị ga-ahụ soseji anụ ezi a na-ese anwụrụ ọkụ nke mpaghara a na-eje ozi kpọrọ nkụ, Coca-Cola, ma ọ bụ dịka akụkụ nke efere nri.
2. L'etivaz: Chiiz a siri ike, nke a na-esighị n'ime ya na-enweta ụtọ ụtọ nke ahịhịa ahịhịa nke a na-esi na ya amịpụta mmiri ara ehi.
3. Chasselas: 70% nke mkpụrụ vaịn Vaud na-acha ọcha;ụzọ atọ n'ime ha bụ Chasselas - gbalịa otu iko n'akụkụ raclette ma ọ bụ fondue.
4. Sea Bass: Lake Breaded Sea Bass Fillets with Salad and Chips - chere na ya dị ka ọkụ ọkụ ọdọ azụ na ibe.
5. Raclette: Ndị na-achị ehi na-ebukarị cheese a n'ụgbọala ka ha gaa n'ebe ịta nri, gbazee ya n'ọkụ, kpụchaa ya na achịcha ma ọ bụ poteto.
Were ụgbọ oloko si London St Pancras International gaa Geneva wee gbanwee ụgbọ oloko na Paris.eurostar.co.uk sbb.ch
Chalet RoyAlp Hôtel & Spa na-enye ọnụ ụlọ abụọ site na CHF 310 (£ 243) kwa abalị, gụnyere nri ụtụtụ na ọrụ spa. Ahụmahụ ime cheese sitere na CHF 51 (£ 41), B&B.
Oge nzipu: Mar-24-2022