Motortoeren - Vier passentocht

Motortoeren - Vier passentocht

Innertkirchen – Grimsel – Ulrichen – Nufenen – Airolo – Gotthard – Andermatt – Wassen – Susten – Innertkirchen meer

Baars (Perca fluviatilis)

Baars (Perca fluviatilis)

The Perch or Egli flourishes in the calm and vegetation-rich waters of lakes and slow flowing rivers or streams of the plains. While the young Perch feeds on plankton, as an adult it becomes a feared carnivorous fish.meer

L'omble chevalier: knightly

L'omble...

This delicate fish of the char family is known as Lake Geneva's "knight...meer

Fricassée: Geneva-style stew

Fricassée:...

The fricassée de porc à la genevoise – pork fricassée, cooked...meer

Motortoeren - Vier passentocht

Innertkirchen – Grimsel – Ulrichen – Nufenen – Airolo – Gotthard – Andermatt – Wassen – Susten – Innertkirchen

Innertkirchen vlakbij het vakantiedorp Meiringen is startpunt van twee indrukwekkende bergpas-routes: richting zuiden loopt de goed verharde weg naar de Grimselpas – de terugreis loopt via de Susterpas.

Motortoeren - Vier passentocht

Baars (Perca fluviatilis)

The Perch or Egli flourishes in the calm and vegetation-rich waters of lakes and slow flowing rivers or streams of the plains. While the young Perch feeds on plankton, as an adult it becomes a feared carnivorous fish.

De baars is tevreden met rustig en plantenrijk water van meren en langzaam stromende rivieren in het vlakke land. Terwijl de jonge vissen zich met plankton voeden, ontpoppen ze zich op volwassen leeftijd als gevreesde roofvissen.

Baars (Perca fluviatilis)

L'omble chevalier: knightly

This delicate fish of the char family is known as Lake Geneva's "knight of the fish", and has been part of the city's gastronomic heritage for centuries. It is traditionally prepared with butter, Geneva white wine, egg yolk and cream. As the fish only thrives in clean water, its presence is a good indicator of the ecological health of the lake.

L'omble chevalier: knightly

Fricassée: Geneva-style stew

The fricassée de porc à la genevoise – pork fricassée, cooked Geneva-style – is a taste of an ancient cuisine: rustic, authentic and traditional, it is a gastronomic treat well worth discovering. The dish is prepared with the finest pork, and cooked in a sauce with fresh blood. It may sound macabre – but tastes superb!

Fricassée: Geneva-style stew