Culinary Grand Tour of Switzerland Autumn Season

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Intro

Nico Franzoni and Noah Bachofen venture into unfamiliar territory. This time, Switzerland Tourism sends them to the Jura – where things get wild. Rugged nature awaits. Their mission: to hunt, tame buffalo, and catch fish. Fire plays a central role — as does a “green fairy.” Will they find their way through this legendary region?

Fun Facts

  • Horses have the right of way In Jura, the rule is: cows and horses first, then cars.
  • Pastis comes from Switzerland The famous anise-flavoured drink was invented in the Val-de-Travers.
  • Buffaloes in the mountains Around 350 water buffaloes live in the Val-de-Travers – their milk is used to make mozzarella.

Day 1

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Ferme de la Famille Rais, Saignelégier

We begin in the heart of the Franches-Montagnes. The Rais family’s horse farm lies on the vast plateau near Saignelégier in the canton of Jura – a landscape of autumn forests, moors, and meadows. It’s a region made for hiking and horseback riding. Here, life moves at a different pace: horses and cows roam freely, and on the roads, animals have the right of way while cars wait. In the Franches-Montagnes, slowing down is simply part of everyday life. Nico and Noah arrive late at the Rais family farm – for good reason: cows and horses had blocked their way. Lise Rais is already waiting for them, together with the horses Mareille and Miranda. They are Franches-Montagnes horses, the only original Swiss breed. The first challenge awaits: mounting the horses. Fortunately, Lise Rais has prepared a kind of step ladder. After a moment’s hesitation, Nico and Noah are safely in the saddle.
And off they go – straight into unspoiled nature. On both sides of the trail, colourful forests stretch out, dotted with lush grass and dry-stone walls. Pure Jura. Nico and Noah prove themselves as “cowboys” in the Wild West of Switzerland.

Learn more Common.Of Ferme de la Famille Rais, Saignelégier
Riding is exhausting – but great for the back. Like physiotherapy.
Nico Franzoni

Gasthof zum Reh, Herbetswil

After horses come fish. Nico and Noah stand by a pond shimmering green and blue – and face the challenge of earning their own meal. Their task: to catch trout. Sämi Müller from the fish farm belonging to Gasthof Reh is there to help them. Nico takes the first turn. He baits the hook with corn and casts his line. Hardly a minute passes before a trout bites. “A medium one,” says Sämi, handing a rod to Noah as well. For him, it takes longer – no fish seems willing to bite.

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Gasthof zum Reh, Herbetswil

Sämi Müller shows the two gourmet friends how to properly gut the rainbow trout. Before that, he made sure the fish were killed quickly and humanely.
Meanwhile, Noah is already thinking about how to prepare the trout and what to serve with it. Nico, on the other hand, just wants mayonnaise with his fish.

Haha, see? That’s how it’s done! I’ve done my part – now you have to cook something delicious from my catch.
Nico Franzoni

Saint-Ursanne, Grand Tour of Switzerland Photo Spot

The medieval town of Saint-Ursanne lies idyllically on the banks of the River Doubs. Surrounded by rocky cliffs and autumnal mixed forests, the place looks as if it were made for the movies. Saint-Ursanne is part of the Grand Tour of Switzerland, and at the official photo spot – with the legendary stone bridge in the background – the two snap countless selfies.

Peanut Lodge, Saint-Ursanne

For the first time, the two step into a kitchen – at the Peanut Lodge in the old town of Saint-Ursanne. This restaurant is part of the Fait Maison label, which stands for authentic, home-style cuisine. Everything here is made from scratch, under the guidance of chef Hoël Lanoë. He shows Nico and Noah how he prepares smoked trout with beetroot. The fish is smoked for 30 minutes to achieve just the right flavour. It’s served with raspberry mayonnaise, a delicate raspberry gel, and a fine beetroot salad.

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Peanut Lodge, Saint-Ursanne

What’s the secret of Hoël Lanoë? “Cooking with love,” he replies. After the chef, nature takes the spotlight once again – and autumn becomes the true star. The Jura forests alternate with typical limestone cliffs, and the scenery grows ever more beautiful, wilder yet gentler at the same time. The winding road leads past goats and cows up to Château de Raymontpierre in Val Terbi. At over 1,000 metres above sea level, the landscape suddenly opens up, revealing the charming little castle of Raymontpierre on a gently magical high plateau.

Chateau de Raymontpierre

The Château Raymontpierre, dating back to 1595, is also a place of mindful indulgence and creative cuisine. Sustainability is a guiding principle in its on-site restaurant. Sydney Karolewski and Timon Wolf run the château and take Nico and Noah straight to the beautifully kept vegetable garden. With a basket full of herbs, savoy cabbage, potatoes, shallots, and garlic, they head to the Feuerring. Together, they prepare their dinner – the freshly caught trout and a beurre blanc provided by the Raymontpierre kitchen team.
Noah places the trout on spruce branches and then onto the Feuerring – slow cooking at its finest.

To cook at this level, in such a remote place – with impeccable service and an atmosphere that makes you feel so at ease – that’s truly unique.
Noah Bachofen about Raymontpierre

Day 2

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Farm Shop Gite Rural, Courcelon

In the quiet, sleepy village of Courcelon near Delémont lies the home of the Farm Shop Gite Rural. Rabbits hop through the grass alongside chickens scratching for worms. Tècle and Martial Lachat run the shop and warmly welcome Nico and Noah. The shop is spotless, and the adjoining kitchen and production area shine just as brightly. The Lachats make their own jams and dried apple rings, as well as various syrups and apple juice. And of course, there’s Tête de Moine. Since the two gourmet friends have planned a picnic, they stock up on the famous Swiss cheese.

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Restaurant du Bourg, Biel

First, the two gourmet friends face a “table-setting challenge” at Restaurant du Bourg in Biel. In this listed historic building, they must set the table as elegantly as the hosts do – including ironing napkins and creating a wax seal. Noah handles the napkins and succeeds, while Nico struggles completely with the wax seal and needs some help. Somehow, they manage – and are rewarded with a delicious lunch. Manuel Zaugg, Finn Bohnen, Petra Christen, and Julian Streit run the restaurant, united by their passion for fine food and genuine hospitality. Daniel Zaugg describes his approach like this: “Japanese cuisine has always influenced me, and it also plays an important role here at Du Bourg – alongside fish from Lake Biel.” As a starter, Nico and Noah are served kohlrabi rose with honey, melon, radish, sesame, cloves, and a buttermilk sauce with coriander and chili oil.

Learn more Common.Of Restaurant du Bourg, Biel
This cuisine is modern and refined. It’s impressive how they achieve this in such a small space with such a small team. The future belongs to Restaurant du Bourg.
Noah Bachofen

Anne-Claire Schott, Twann

At first, Nico and Noah look a bit puzzled when Anne-Claire Schott, standing in front of her winery on Lake Biel, tells them she needs their help with a “move.” The certified oenologist quickly explains that it’s a wine move – transferring wine from the tank into barrique barrels – and she could use an extra hand. The two get to work, even if they would have preferred to start with a tasting. They drive with the Camionetti from one wine cellar to another, through the picturesque village of Twann. There, they help pump the wine into the barrels. Anne-Claire Schott explains: “In the end, the wine makes itself. It develops differently in every barrel.” She cultivates her 4.5 hectares of steep vineyards biodynamically and entirely by hand. All her wines are Demeter-certified, and each bottle carries a unique label created by an artist who has interpreted the wine in their own way.

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Anne-Claire Schott, Twann

Anne-Claire Schott, who studied art history and sociology, says that the label is indeed important. Nico and Noah confirm the quality of her wines during an extended tasting session. They take several bottles with them for their picnic and the aperitif that follows.

Picnic in the Vineyards of Twann

Spontaneously, they decide to have their picnic right here among the vines. They’re well equipped and have everything they need: their brand-new thermos flasks filled with herbal tea, the Grand Tour snack box, and Tête de Moine complete with a Girolle – the special cheese curler used to shave the cheese into delicate rosettes. They’ve also brought along a Pet Nat – short for Pétillant Naturel, meaning “naturally sparkling” in French, a type of slightly cloudy sparkling wine. Naturally, they choose the Pet Nat over the tea and raise their glasses with a view of Lake Biel.

Hôtel Palafitte, Neuchâtel

A little later, Nico and Noah don’t just have a view of the lake – they’re staying above it. More precisely, in a lakeside pavilion of the Hôtel Palafitte. The room measures 58 square metres and features a 10-square-metre terrace, from which guests can descend directly into the water for a private swim. Truly one of a kind. The Palafitte is Europe’s only five-star hotel built on stilts. Lake Neuchâtel stretches out before them like a sea. They enjoy an apéro as the last wisps of mist fade away, seagulls circle above, and flocks of cormorants drift along the horizon. It’s the kind of place where you never want to leave your room – the day draws to a close, and night gently falls.

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Day 3

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Fromagerie de Travers, Travers

It’s no ordinary cheese dairy that awaits them – the two gourmet friends learn how buffalo mozzarella is made. Buffalo mozzarella in Switzerland? Yes – right here in the Val-de-Travers. In 1999, brothers Georges and Daniel Stähli imported 20 Asian water buffalo from Italy to Switzerland, becoming some of the country’s first water buffalo breeders. Today, their herd counts 350 animals – the largest in Switzerland.
Georges runs the farm, while Daniel manages the dairy. Wearing white aprons and hygienic caps, he shows Nico and Noah how to cut the so-called mozzarella curd. The curd must be cut several times to separate the skimmed milk from the solid component – honest, demanding manual work. Noah assists Daniel deftly, as everything needs to move quickly. Nico, meanwhile, is more interested in the water buffalo themselves – the source of the milk.

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Stähli, Ferme des Buffles – Le Petit Buffle, Travers

The pasture is just around the corner and belongs to Georges. The animals come running towards him, curious and calm. His affection for them is palpable – he knows each one by name. Nico and Noah are impressed by their imposing horns and sheer size. Each group has its own bull – here it’s Elon, who keeps to the background today. The two gourmet friends pet the buffalo and then set off with a small box of freshly made mozzarella towards their next stop.
Driving through the legendary Val-de-Travers, the mist adds an even more mystical touch to this valley of green hills, forests, and rivers.

Learn more Common.Of Stähli, Ferme des Buffles – Le Petit Buffle, Travers

Absinthe, La Valote Martin, Couvet

Philippe Martin produces what has made this region famous – absinthe. He introduces Nico and Noah to some of its secrets. Ten different herbs are needed, most of them sourced from the Val-de-Travers. Known as the “Green Fairy,” absinthe requires three main steps: cultivating the herbs, processing them, and distilling. The two gourmet friends learn that absinthe is typically enjoyed before a meal or as an apéro. Philippe Martin adds with a smile: “Every day is a good day for absinthe.” And one more revelation – Pastis actually originated here in the Val-de-Travers, not in France.

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Grand Finale

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Restaurant Chutz, Oberbuchsiten

The “unknown destination” turns out to be the rural village of Oberbuchsiten near Olten. Here, Martina Adam and Joel Meier have taken over Restaurant Chutz – a proud member of the Swiss Wine Gourmet label – and business has been thriving ever since. And with good reason: in autumn 2025, the restaurant guide Aufgegabelt named them Newcomers of the Year.
What Nico and Noah find here is genuine, down-to-earth hospitality. They immediately feel at home and are invited to the table. A lively conversation unfolds about quality products and the art of cooking. Chutz bridges the gap between a rustic country inn and refined cuisine. Aufgegabelt highlights the fair prices and the smart selection of wines. Add to that imaginative dishes that are pure joy – a joy that’s contagious, spreading to Nico and Noah, the guests, the staff, and the suppliers alike.
Martina and Joel serve up a tavolata to remember: homemade tagliatelle with pulled veal and veal jus, a crisp garden salad, their own house-made grilled sausage, and more. The passion, heart, and hard work behind it all are almost tangible. Dining here feels like a celebration. Chutz is a restaurant that perfectly captures the spirit of modern Switzerland.

Learn more Common.Of Restaurant Chutz, Oberbuchsiten
Restaurant Chutz, the people here, the cuisine – it’s all so cool, full of personality and heart.
Noah Bachofen
Herbetswil, Gasthof Reh
St-Ursanne, St-Jean Bridge
Biel, Restaurant du Bourg
Twann, winemaker Anne-Claire Schott
Neuchâtel, Hotel Palafitte
Le Bois de Croix, Buffalo Breeding Stähli
Couvet, Distillerie La Valote
Oberbuchsiten, Restaurant Chutz
I fell in love with Raymontpierre. For me, everything there was just perfect.
Noah Bachofen
The highlight for me was the horseback ride. It took a lot of courage to get on the horse, but the ride through the picturesque landscape afterwards was all the more beautiful.
Nico Franzoni

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