Impressions from Noah Bachofen and Nico Franzoni Quotes and snippets from along the way

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Farm shop Schlattgut, Herrliberg

High above Lake Zurich, with a view of Mount Rigi, the Bernese Alps, and Titlis. Many peaks are snow-covered. The sky is overcast, and autumn is knocking at the door. Then, the sun prevails. Warm rays blanket the farm. The chickens have been awake for a while, and the roosters are crowing in competition. From their free-range coop, they overlook Lake Zurich. Caroline Ledergerber and her team turn the eggs from the animals into exquisite ice cream: apricot or rhubarb sorbet when in season, or a strawberry ice cream that tastes like the berries have ripened under the sun for days.

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Ferry from Meilen to Horgen Feels like a speed vacation.

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Alpkäserei Bleiki, Niederrickenbach

Picturesque. Surrounded by steep, green meadows. The mountains are lightly dusted with snow. Below the dairy lies the Benedictine convent of Maria-Rickenbach. This is the realm of Paul Barmettler and Sbrinz. Alpsbrinz. Its taste is spicier, fuller. He produces 1,000 wheels of cheese per season, crafted with meticulous attention to detail in the fifth generation. Paul Barmettler is in excellent shape, carrying the heavy cheese around with seemingly no effort. You can reach Alp Bleiki by taking the cable car from Dallenwil to Niederrickenbach and then continuing on foot to the alp (about a 30-minute walk).

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I have never seen so much of Switzerland in such a short time. I’ve learned about the people behind the food and the care that goes into producing something like the cheese I later work with.
Noah Bachofen

Culinarium Alpinum, Stans

This is a kind of Garden of Eden for food. In the former Capuchin monastery, the culinary heritage of the Alps has found a home, and everything revolves around sustainable eating. Herbs, fruit trees, fragrances. Almost all the products here are Swiss, and everything is meticulously thought out. In the carefully renovated rooms, local dishes are served, and charming Swiss Historic Hotel rooms await guests who wish to stay a little longer. Peter Durrer oversees the estate and takes Nico and Noah on a guided tour through the property.

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Noah can be a bit cheeky sometimes and makes fun of me, especially when we have to speak French. He feels he doesn’t need to speak any foreign languages because cooking transcends all language barriers
Nico Franzoni

Hotel Vitznauerhof, Vitznau

Right on the lake. With this overwhelming view and the ambiance of this venerable building. The water is ever-present. Mediterranean, peaceful. With a view of the cliffs surrounded by water. The Hammetschwand Lift is visible. Raphael Herzog manages the property, ensuring that sustainability holds a high priority at the Vitznauerhof. Swisstainable Level III is proof of this. It’s the many small details that contribute to sustainability: the local honey, the water-saving showerheads, the respectful treatment of staff.

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Long drive to Ticino The tunnel. The plain. The different climate.

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Farm shop Colombera, S. Antonino

The farm shop is located at the southern end of the Magadino Plain, close to Bellinzona. Swallows circle overhead. Goats, evacuated from the Maggia Valley after severe storms, have found a temporary home here. Over the years, Mario Tognetti and his family have become one with the farm. Everything here is organic. The people have fully embraced sustainable production. The farm’s beauty shines through its products and the hearts of its inhabitants. Nico and Noah nearly empty the farm shop, selecting, among other things, the Luganighetta and Luganighe sausages.

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Grotto America, Ponte Brolla

Ponte Brolla. A mystical place. Maggia Valley. The crystal-clear water and the artistically weathered stones that decorate the riverbed. We are in the south of Switzerland. In a stone building stands Grotto America. Grotti are, simply put, storage caves that have become gathering places. And this grotto is definitely one such place. The kitchen clinks with activity. Pots simmer on the fire. The dish here is polenta. There are various types and combinations, often with plenty of cheese and typically served with meat. Davide Buvoli introduces Nico and Noah to the secrets of its preparation.

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These dishes are wonderful; this is how I imagine Ticino on a plate
Nico Franzoni

Centovalli

The road towards Domodossola, heading into Italy. We are leaving Switzerland. The espresso tastes just like it does in Italy. But let's not dwell on that—this is about Switzerland ☺. A sleepy border crossing, the Simplon Pass at over 2,000 meters above sea level shrouded in mist. Sion in the rain, and we finally arrive in the canton of Vaud.

Miner, Bex
Salt mine, Bex
Salt mine, Bex
Salt mine, Bex

Salt Mines, Bex

The salt supply center for all of Switzerland. Here, 30,000 tons of salt are extracted every year. Over the years, an impressive labyrinth of tunnels and shafts has been created, stretching over 50 kilometers. Visitors can explore the mine via a little train known as the "Train des Mineurs". Hundreds of meters underground, one feels like they are in a James Bond movie. There’s even a restaurant in the belly of the mountain. Nico and Noah’s task is to hand-harvest the "Fleur de Sel" from the depths of the mine. They have to muster their courage as they cautiously venture into the tunnel.

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Hotel Masson, Montreux

There is a warmth that immediately 'hits' you. The hosts, Simona and Frank Laves, have truly embodied hospitality. You instantly feel at home, as if in your own four walls. This well-maintained Swiss Historic Hotel, overlooking Lake Geneva and featuring a charming garden, boasts a gastronomic offering that is impressive. The fine cuisine in a historic setting leaves nothing to be desired. Regional dishes prepared with finesse—all just a stone's throw away from Château de Chillon.

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I would have never discovered this type of hotel without the culinary tour from Switzerland Tourism. A true enrichment
Noah Bachofen

Truffle Hunting in Bonvillars with Isabelle Ravet

She previously managed hotels and was a chef. Now, truffles are her world. Isabelle Ravet creates exquisite dishes with these noble mushrooms that have never been seen before, earning her the title of Madame Truffe Vaudoise in her homeland. She experiments with many things, cultivating truffles near the castle in Bonvillars. Today, however, she is exploring a forest area with Pierre-Yves Masson and his dog, Aston. In no time, Aston’s keen nose finds the object of desire. He scratches briefly, then leaves the truffle for his master, who gifts it to Nico and Noah. They graciously accept the present and plan to incorporate it into their dish.

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I didn’t know that there are so many different types of truffles in Switzerland
Nico Franzoni

Hotel Schweizerhof Bern & Spa

This establishment right by the train station stands for quality. The five-star hotel has been offering its guests luxurious accommodations since 1859. The terrace offers a unique view over the capital, towards the Federal Palace and the Alps. Here, Nico and Noah take stock and definitively decide on their menu, which bridges the Röstigraben. To celebrate the day, they treat themselves to a fine wine and raise a toast.

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