Avec, plus de 250 curiosités, hôtels, restaurants et magasins de produits du terroir à portée de main, l'application est pratique pour organiser son séjour dans le Parc.
The magical landscape of the Intyamon valley awaits you for this moderately severe snow-shoe trail starting at the station in Allières.
Que ce soit pour faire découvrir les saveurs de nos régions à des amis, ou simplement pour se faire plaisir, le Parc vous propose deux planchettes de spécialités, vaudoise ou fribourgeoise.
Le Relais infos de la Maison de L’Étivaz, inauguré en 2011, décline le thème de l’économie alpestre : images, textes et cartes conduisent sur le chemin des alpages où l’on fabrique du fromage.
Cycling, particularly on an eBike, is a relaxing and pleasant way to explore the Park in the summer months.
Stéphane Genet, accompagnateur en montagne, propose une randonnée durant laquelle on déguste l'ortie sous toutes ses formes. En direction du plateau de Pra Cornet, découvrir les différentes manières de consommer cette plante crue ou cuite, solide ou ...
Pour sa 13ème édition, la Fête de la Nature propose le slogan humoristique En Nature Simone ! L’occasion de découvrir la nature qui nous entoure au quotidien. Dans le cadre de cette semaine dédiée à la nature, le Parc propose une excursion à vélo pou...
Bien protégé par une combinaison, découvrir la vie à l’intérieur de la ruche. Dans un splendide paysage de montagne, Graines d’apiculteurs dévoile de manière ludique le monde fascinant des abeilles pour comprendre leur mode de vie ainsi que les diffé...
Belles, foisonnantes, colorées, les plantes exotiques invasives s’échappent des jardins pour coloniser les écosystèmes avec de graves conséquences sur la biodiversité. Chaque année, le Parc mène plusieurs actions de lutte contre les plantes exotiques...
This hiking trail showcases the important contribution of farming to this pre-Alpine landscape.
Gästezimmer
The trail starts with the ascent to the Col de Jaman. It leads up over alpine meadows. The alpine huts have traditional shingle roofs. The trail then descends again to the village of Les Avants.
The walks starts with an ascent to the Col de Jaman. The trail leads over meadows with cairns and past alpine huts with shingle roofs. The trail then descends to the village of Les Avants.
This stage is the only one on the Grand Tour des Vanils to offer a magnificent glimpse of Lake Geneva (from the Col de Jaman) and along the slopes of the Cape au Moine.
Two passes, two worlds
From the Allières relay station to the Montbovon crossroads
Above Villeneuve at around 1600 metres lies the Alp Col de Chaude. In the alpine season over 60 cows are put to summer pasture at any one time. Observe how the dairymen milk the cows and produce the L'Etivaz AOP cheese over the wood fire. Overnight s
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
Once the cows are in their mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'Etiva...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
From June 1st to October 1st, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the caref...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
From May 10th to October 8th, when cows graze the mountain pastures,the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the caref...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
From May 10th to October 5th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the caref...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
From early May to early October, lwhen cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the c...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
From May 15th to September 30th, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the ca...
From May 20th to August 31st when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the carefu...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'E...
From June 1st to September 10th, l when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the L'Etivaz cheese cellars, under the ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning . The cheese is then aged for several months in the L'Etivaz cheese cellars, under the careful watch of the L'...
In summer, when cows graze the mountain pastures, the cheese-maker himself/herself can be found making cheese over a wood fire each morning. The cheese is then aged for several months in the Tsintre cheese cellars in Charmey, under the careful watch ...
