Pearls summer

Every Saturday morning, visiting foodies are welcome to call in on the chef de cuisine of the Auberge du Soleil in Bursins and there in his kitchen learn some of his secrets. Among the many skills Jean-Michel Colin teaches them is how to compose a menue gastronomique under professional conditions – which upon completion they are naturally allowed to eat. This rather exclusive culinary pleasure is open to no more than six participants at once.

What first spring to mind are vases, elegant glassware, artfully crafted dishes and decorative glass ornaments. Yet glass-blowing is not just an art, but a science, too, and has been since the days of alchemy. The distinction is explained in the course of this tour of the Jorat glassworks, when visitors will have a chance to try their hand at glass-blowing.

The last Wednesday of every month is open-door day at the Zollbrück bakery in the Emmental. Here, visitors can learn all about the history and manufacture of the famous Bärner Ankezüpfe – traditional Bernese plait – and even try their hand at making one too! Once their souvenir plaits are in the oven, guests can also go on a tour of the show bakery.

This is an exhibition one cannot get enough of! A culinary journey back in time at Switzerland’s largest hotel museum, the seven-room show culminates in the most magnificent spread. Narrated in seven courses with seven different wines, the 132-year-old history of the Hotel Waldhaus in Flims stimulates both mind and palate.

The fisherman's craft is one of the oldest there is. And has remained a fascinating experience to this very day. As on Lake Geneva, for example, where some professional anglers take guests with them in their boats. The piscatorial skills taught include interpreting fish behaviour correctly, using a rod and line, tying knots in tackle and filleting freshly caught fish.

The “Säge” in Giswil is one of history’s great survivors. Made entirely of wood, Switzerland’s only water-powered sawmill exudes nostalgia and the romanticism of an age-old craft. You will be amazed at how little water is needed to start the giant wheel turning. And the souvenir piece of wood you get to saw will serve as a permanent reminder of your visit to the “Säge”.

The Fluonalp is one of the loveliest of the Giswil Alps and the cows that graze here enjoy not only magnificent views, but a copious supply of the most delicious herbs. No wonder the cheese made from their milk is so remarkable. Nor is the recipe a secret. Anyone who wants to can visit the dairy and make their own cheese. What’s more, they can pick it up again a year later (the cheeses weigh between 11 and 13 kg), by which time it will have matured to perfection.

Lots of animals come alive at night. But the Walterzoo is the only zoo in Switzerland to admit visitors after dark to enable them to watch four-legged predators in action – naturally from a safe distance! Supper is served in an Indian-style tipi and after that it’s time for bed so that next morning you will feel sufficiently rested to take a look at the zoo by day.

Amateur sleuths will love this! Accompanied by a guide, they set off on the trail of Sir Othon de Grandson and Charles Le Téméraire, the aim being to find all the hidden clues and interpret them correctly. The reward is a legendary treasure trove! An exciting and interesting day out for kids aged between five and eleven, whose parents are also welcome to join in the fun.

Many people regard cows as the most amiable of creatures, but few realize that they can literally be taken for a ride. After a brief introduction at the Bolderhof, guests get to saddle their own cow ready for a three-hour tour across meadows, along riverbanks and through woods. The leisurely ride is an excellent opportunity to get to know these extraordinary animals even better. And you’re sure to love them even more by the end of it!