I enjoyed very much this journey in Annecy: nice landscapes and very pleasant encounters.
There are very interesting activities: in Annecy Alexandra Fraresse organizes a food tour: the visitors have to solve enigmas and enjoy tasting local food: the last stop is in a cellar where Alain Michel takes care for cheeses.
Besides Marion Gaignard organizes secrets brunchs: this Sunday the visitors are on the roof of a building and enjoy the cooking of Marion.
We meet Hillary Depeyre, a Californian woman who manages with her husband a dairy farm and with the milk she produces ice-creams. Marie-Hélène Tardif, discovered in Quebec the natural wine and came to France: with her husband Jérôme they manages a bio vineyard and a small restaurant in Annecy where the visitors may enjoy the natural wines.
Miti Yamaguchi is a famous cheese maker who produces "tomme d'Abondance" In the "Médiathèque Valais Sion" there is a very cook book written in 1420 by Maître Chiquart, the chef of Amédée VIII duke of Savoy: a very precise description of two banquets at the court of Savoy.
The tourism begins in Annecy in the twenties: first great name: the Bise family (the Auberge du père Bise which receives 3 Michelin stars in 1951) : Charlyne Bise has transfered the restaurant to Jean Sulpice (two Michelin stars chef).
In Annecy-le-Vieux the chef Laurent Petit has beneath his restaurant (Le Clos du sens) a garden with aromatic plants.
We see a great event: in October Cyril Hugon who breeds cows is coming back from the Alpine pastures to Annecy: the cows have nice cow bells and bouquets of flowers on thier heads, there is a parade : bands, folk dances and also alphorn music.
On the lake of Annecy we meet two fishermen Pierre Boutillon and Patrick Bouchard who are collaborating with the INRA scientist Cloé Goulon collecting date of the fishes that they capture: also young boys are learning to fish and to protect the wildlife in the lake.
At the Ferme-auberge des Corbassières Yvon Donzelle and his wife Jennifer produce reblochon and offer to the visitors many ways to eat reblochon.
At the Refuge du Parmelan ( 1.825 meters above sea level) the hikers can find a bed and eat beignets and blueberry tarts in the summer.
I enjoy the encounters of Tiga with Jean-Eric Ougier and his wife Odile Ougier (the walk through Annecy, the fromage persillié, the swimming in the lake and the fireworks), with Frère Nathanaël in the Abbey of Notre-Dame du Tamié, with Pierre Gay , the cheese maker, with Manu Clerc , the fisherman and Gilles Nulli, the chef, with Marianne Shaw (acrobatic flight), with Bermard Marchand (the goat cheese) , with Hughes Devries and Paul de Menthon at the castle of Menthon: very nice encounters with very kind French men and women.
There are very interesting activities: in Annecy Alexandra Fraresse organizes a food tour: the visitors have to solve enigmas and enjoy tasting local food: the last stop is in a cellar where Alain Michel takes care for cheeses.
Besides Marion Gaignard organizes secrets brunchs: this Sunday the visitors are on the roof of a building and enjoy the cooking of Marion.
We meet Hillary Depeyre, a Californian woman who manages with her husband a dairy farm and with the milk she produces ice-creams. Marie-Hélène Tardif, discovered in Quebec the natural wine and came to France: with her husband Jérôme they manages a bio vineyard and a small restaurant in Annecy where the visitors may enjoy the natural wines.
Miti Yamaguchi is a famous cheese maker who produces "tomme d'Abondance" In the "Médiathèque Valais Sion" there is a very cook book written in 1420 by Maître Chiquart, the chef of Amédée VIII duke of Savoy: a very precise description of two banquets at the court of Savoy.
The tourism begins in Annecy in the twenties: first great name: the Bise family (the Auberge du père Bise which receives 3 Michelin stars in 1951) : Charlyne Bise has transfered the restaurant to Jean Sulpice (two Michelin stars chef).
In Annecy-le-Vieux the chef Laurent Petit has beneath his restaurant (Le Clos du sens) a garden with aromatic plants.
We see a great event: in October Cyril Hugon who breeds cows is coming back from the Alpine pastures to Annecy: the cows have nice cow bells and bouquets of flowers on thier heads, there is a parade : bands, folk dances and also alphorn music.
On the lake of Annecy we meet two fishermen Pierre Boutillon and Patrick Bouchard who are collaborating with the INRA scientist Cloé Goulon collecting date of the fishes that they capture: also young boys are learning to fish and to protect the wildlife in the lake.
At the Ferme-auberge des Corbassières Yvon Donzelle and his wife Jennifer produce reblochon and offer to the visitors many ways to eat reblochon.
At the Refuge du Parmelan ( 1.825 meters above sea level) the hikers can find a bed and eat beignets and blueberry tarts in the summer.
I enjoy the encounters of Tiga with Jean-Eric Ougier and his wife Odile Ougier (the walk through Annecy, the fromage persillié, the swimming in the lake and the fireworks), with Frère Nathanaël in the Abbey of Notre-Dame du Tamié, with Pierre Gay , the cheese maker, with Manu Clerc , the fisherman and Gilles Nulli, the chef, with Marianne Shaw (acrobatic flight), with Bermard Marchand (the goat cheese) , with Hughes Devries and Paul de Menthon at the castle of Menthon: very nice encounters with very kind French men and women.