Swiss Parks Network
Monbijoustrasse 61
CH-3007 Berne
Tel. +41 (0)31 381 10 71
Mob. +41 (0)76 525 49 44
info@parks.swiss
Der moderne Bergsport mit seinen vielen Möglichkeiten lockt jedes Jahr zahllose Anhänger in die Alpen. Alle wollen die Natur erleben, Gemeinschaft erfahren, Spaß haben. Bergsport betreibt man jedoch nicht ohne Risiko.
A 2 room apartment with 5 beds and a large vaulted kitchen. A 3 room dormitory, 20 beds and a room with an old bread oven (pizza). Open all year round.
It is known as the Belluard (meaning boulevard) passageway and fortifications. Two Gruérien warriors are depicted on the fortified gate. These warriors, Claremboz et Bras de Fer ("Iron Arms"), fought off the first assault of the Oberland Everdes war in 1349.
Breakfast includes fresh milk, jams, homemade yoghurt and local cheeses from a nearby village on the banks of the Sarine river.
Envie de gâter vos proches et de leur faire découvrir le meilleur de notre région ? Pensez au Carton gourmand du Parc du Doubs, le cadeau original et local, composé de produits du terroir labellisés. En vente au Marché des Paysannes à Saignelégier.
En partenariat avec la Boucherie St-Hubert, le Parc du Doubs propose un Carton gourmand composé de produits carnés labellisés du Parc. Original et local, c’est un cadeau idéal qui plaira à tous. En vente à la Boucherie St-Hubert au Noirmont
Ouverture des inscriptions le 26 octobre.
A la recherche des indices du castor.
Le Chalet is one of Château-d'Œx’s most popular tourist attractions. Its famed organic cheese, Le Chalet Bio, is made by heating milk from mountain farms in large vats over a wood fire. In the heart of the restaurant, the cheesemaker, dressed in traditional garb, turns between 160 and 200 litres of organic milk into a 16-20 kilo wheel of hard cheese. The wheels are then left for around five to six months in a ripening cellar. The end product also features on the restaurant menu, either as part of a cheese board or as a special ingredient in a number of dishes.
The artisan cheese-making demonstration takes place from Wednesday to Sunday, 10.30 am to 12.30 pm. Group visits can also be booked in advance (minimum group size: 15).
Visitors can buy Le Chalet Bio and lots of other great local produce and souvenirs in the shop on the ground floor.
Le Chalottet est un restaurant et une fromagerie d’alpage familiale qui ouvre ses portes lors d’événements spéciaux ou privés, offrant une expérience authentique et conviviale.
On peut admirer sur les tombes du cimetière de Jaun des sculptures rendant hommage au défunt en le présentant dans des aspects de sa vie. Il s’agit là d’un exemple visible de la commémoration rendue aux défunts.
Ailleurs dans le canton, le 1er novembre, jour de la Toussaint, nombre de Fribourgeois catholiques se rendent au cimetière pour honorer leurs défunts. Les tombes sont soigneusement fleuries de chrysanthèmes. Suivant les paroisses, les fidèles se recueillent également le matin ou l’après-midi, lors d’une célébration ou d’une messe.
Les rituels autour de la mort ont évolué ces vingt dernières années. Les défunts reposent de moins en moins souvent à la maison, les paroisses disposant de chapelles mortuaires. En revanche, on observe des constantes concernant la cérémonie d’adieu, qu’elle soit suivie de l’incinération ou non: elle est presque exclusivement de rite catholique ou protestant et réunit des assemblées nombreuses. Elle est traditionnellement suivie de la collation, une
From the Col des Mosses, the hiking trail cross over streams and through forests to Les Monts Chevreuils. Along the way there are several breathtaking views, such as the Sarine Valley, Château-d’Œx and Les Vanils mountain range.
The Grand Chalet, formerly the Grande Maison, was built in 1754 for two families. On the lower ground floor an immense cheese cellar can be found. Jean-David Henchoz, the general contractor, attempted to make this a cheese commerce center. From 1857 to 1976, the building was converted into a hotel, where Victor Hugo once spent time. The painter, Balthus bought the building in 1977. He lived and worked there until the end of his life in 2001.
Le Hangar fertigt personalisierbare Holzbrettchen aus regionalem Holz, behandelt mit natürlichen Ölen, an. Jedes Produkt verkörpert die Werte der Nachhaltigkeit der Schweizer Pärke und ist für eine lange Lebensdauer konzipiert.
Cécile Ehrensperger et Philippe Gendret confectionnent des infusions à partir de leurs propres cultures ou de plantes sauvages cueillies dans le Jura vaudois.
Accompagnée de ses chevaux en liberté, Carine Morier propose une journée d’exploration du leadership et de la cohésion d’équipe. Alternant apports théoriques et interactions avec le troupeau, l’expérience s’inspire du fonctionnement du vivant.
Die Moulin de Bayerel nutzt die Wasserkraft und erneuerbare Energien und bietet pädagogische Veranstaltungen in ihrer historischen Mühle an. Schlafräume und ein großer Saal können gemietet werden.
A la fois épicerie et fleuriste, le P'tit Magasin et le Potiron Fleuri se partagent une même enseigne au cœur du village de Gimel. Sandrine Winkelmann y propose un bel assortiment de produits de première nécessité et de spécialités régionales.
Grocery items, regional products, souvenirs.
Potag’Oex came to life in 2020. When Yaëlle lost her job in early 2020, she began plotting her comeback, this time as a market gardener. The timing could not have been better: some agricultural land in the village of Les Moulins had just become available. These fields had previously been worked by the Tilles, a family of organic farmers.
Bastien quickly joined Yaëlle on this adventure. With Federal Vocational Diplomas in agriculture and horticulture, Yaëlle is in charge of the farming side of the business (growing of vegetables and aromatic plants). Bastien oversees the administrative side, although he does step away from his desk every now and then to help out in the fields. Everything the co-founders do is informed by Bio Suisse label standards.
Potag’Oex also offers a vegetable box service, with delivery every Friday. They are packed full of seasonal organic produce grown by Yaëlle and Bastien and supplemented from time to time with vegetables grown by other Swiss organic fa
Dans l’alpage du Pré-aux-Veaux, la famille Duclos vous accueille pour partager de bons moments autour de spécialités locales et de soirées à thèmes.
The magical landscape of the Intyamon valley awaits you for this moderately severe snow-shoe trail starting at the station in Allières.
Sur le même chemin que la Glacière, on découvre le Rocher de l'Eau Pendante, une source aux origines mystérieuses qui ne tarit jamais et qui permet au promeneur de se désaltérer d'une eau aussi fraîche que précieuse.
In 1990 dairy farmers and L’Etivaz AOP cheesemakers, Jean-Robert Henchoz and his wife decided to branch out into sheep farming. When they realised there was a growing demand for sheep’s milk products, they gave up rearing dairy cows in Rossinière.
Today, the Henchoz family manages a flock of more than 1,000 sheep, the largest in the Pays-d’Enhaut, which provide milk all year round for the Fromagerie le Sapalet. With the arrival of the younger generations, the farm began expanding its product range. It now features both goat’s and cow’s milk specialities, all of which meet stringent Bio Suisse standards.
Le Sapalet products are now sold across Switzerland. In 2017 the Henchoz family opened a shop at their cheese dairy in Rossinière. As well as the full range of Le Sapalet dairy products, customers can also choose from a selection of meat products, including mutton as well as lunch and deli meats made from pigs reared on the Henchoz farm.
All year round, Esther and Jean-Claude live and work on their family farm at La Comballaz, situated at an altitude of 1,400 metres.
In the summer, they take their 15 cows up to their mountain pastures in Sonnaz, overlooking Les Mosses. Every morning and evening, Jean-Claude milks the cows and returns back to the farm with this white gold, which Esther uses to make hard cheeses, raclette cheese and tomme. All are made from raw Alp milk which has been heated in a copper vat over a wood fire, and are left to mature in the farm’s ripening cellar. They are then sold directly on the farm, in the local area (Les Mosses, Le Sépey, Leysin) and further afield, in Lausanne and Geneva.
Their signature product is the hard cheese Le Serpolait, which takes it name from the locally foraged dried wild thyme [‘serpolait’ in French] that is dusted over the rind after the cheese has been in the ripening cellar for six to eight weeks.
A pile of branches here, a few piled stones there and an insect hotel on the wall – all places where lizards, hedgehogs, bees, and other small animals find a home.
Welche Tierchen fühlen sich am fliessenden Wasser wohl? Und wie können sie uns zeigen, ob ein Bach sauber ist? Wie schnell fliesst die Binna und wie tief ist sie?
Die Führung beantwortet Fragen zur Entstehung, Architektur und Lebensweisen im Kloster früher und heute.
Tauchen Sie im Legionärspfad Vindonissa in die Welt des einzigen römischen Legionslagers der Schweiz ein: Der Römer-Erlebnispark bietet Touren, römische Übernachtungen, Führungen, Events und vieles mehr.
From the car park in Fäld, it takes 20-30 minutes to get to the Lengenbach mineral quarry, which is one of the ten most famous places in the world where minerals are found.
Les Avants developed a notable hotel industry starting the middle of the 19th century with the arrival of public transportation. The village has a unique regional architecture. In Sonloup, the funicular (built in 1911), with its distinctive red cars, was recently restored.
