Undoubtedly, her favorite is Fendant Les Fleurs, a wine that, according to her, best embodies the Valais spirit. She never hesitates to pair this wine with raclette, another typical Valais specialty whose production secrets she mastered during her food science...
From a climatic perspective, summer 2016 in Valais was one of contrasts. Days of intense summer heat gave way to rainy and cool days. Weather conditions that are unfortunately highly favorable to fungi such as powdery mildew and downy mildew, the latter having been...
Currently, most of our wines are still resting in the cellar before bottling. In the vineyard, pruning is finished and bud thinning has not yet begun. This gives the workers the opportunity to focus on restoring the dry stone walls. This work occupies them for six to...
For a 26 cm diameter pan Crust: Mix 160 g flour, 80 g cold butter in pieces, a pinch of salt, and approx. ½ dl water (add more water as needed) until a smooth dough is obtained. Let rest in the refrigerator for at least 30 min. Filling: Mix 2 eggs, 1.5 dl cream, 1...
Recipe: Mix until a smooth batter that falls in pieces from the spatula is obtained: 300g flour 2 eggs 2.5 dl milk 1 tsp salt Add milk if necessary. Let rest for at least half an hour in the fridge, covered. Bring salted water to a boil in a large pot. Pass the batter...
