Cuisine
Central Valais is a bit of Provence in Switzerland: maximum sunshine, divine wines and people who love feast around a good meal. Unforgettable moments in perspective. Obviously there is the raclette! But what would a party be without a cheese platter with dried meat and rye bread (with or without nuts)? To conclude this feast from Valais, a shot of Williamine is required. Or an Abricotine, the Central Valais region is full of apricot orchards. But the Valais is also famous for its wines, although unknown to the general public. Nice and original wines that you can enjoy in the many caves that dot the towns and villages in Valais. As regards wine, it is impossible to list them all but here are some classics: The Fendant, Johannisberg, the Dole, Pinot Noir. Not to mention the specialties such as Petite Arvine, Amigne, white Humagne or the Glacier wine. Another tradition: the brisolée, a country-style dish based on roasted chestnuts served with cheese, meat autumn or dried fruits.
Suggestions
- Tartiflette, crôute, rösti or fondue at Cabane Bella-Tola.
- Raclette with Anniviers cheese at Gite Prilet.
- Rack of lamb with mountain herbs at Hotel Bella-Tola.
- Mulled wine at Cabane Tsigère.
- Blueberry pie at Hotel Weisshorn.