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The star of the show

The star of the show

 

It’s is almost de rigeur these days, for a Michelin chef to have two strings to his bow – the ‘gourmand’ starred establishment, and a cheaper more casual option. Prevot in Cavaillon has his Chez Prevot but a(more?) financially successful pizzeria next door – the list is endless. Edouard Loubet of La Bastide de Capelongue is no exception. He has the ‘Gourmande’ (two-star) and now La Bergerie where he pitches ‘Our mothers’ cuisine’.

The interior

The interior

His blurb:

Surrounded by woods and lavender fields, and located in the Croupatière Claparèdes, La Ferme de Capelongue in Bonnieux, in Provence – Luberon, houses the new restaurant La Bergerie, in a 3 hectares park of gardens and orchards, not far from the Provencal Colorado and the Pont Julien Bridge.The terrace offers a breathtaking view on the Petit Luberon and its plain, the old church above the village, its unique and exceptional Cedar Forest and its Bories.

Main course fish being grilled on the wood fired grill

Main course fish being grilled on the wood fired grill

Madame and a few cronies went their for lunch just before Christmas. The starter truffle pizza stole the show – the rest? Wine prices and food disappointed.

 

 

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Spotted in a Zurich window. Nice toy - spot the mistake, the decal on the car says Ferrari, the sales ticket says Alfa-Romeo!

Spotted in a Zurich window. Nice toy – spot the mistake, the decal on the car says Ferrari, the sales ticket says Alfa-Romeo!

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Melted cheese, herbs, spices, Swiss bread..... heaven!

Melted cheese, herbs, spices, Swiss bread….. heaven!

During the 18th century the origin of fondue began in Switzerland as a way to use aged cheeses and breads to feed families who had limited access to fresh foods during the winter time. Producers of cheese and bread saw their busy season was during the warm months and that the food had to be saved by villagers to be used through the cold winter months. As the cheese would age and the breads became stale it became more difficult to eat. The local villagers found that if they heated the cheese with wines, garlic, and herbs they could dip their stale bread which would soften when dipped into the flavorful cheese mixture. This way of cooking together over one pot and eating by a warm cozy fire became a Swiss winter tradition known as fondue. The word fondue comes from the French word, ‘fondre’, which means ‘to melt’ and has since then been used to reference many other types of fondue for meats, chicken, seafood, and even chocolate. The French focus on meat; the Chinese on a vegetable broth and the Americans, on chocolate.

The bread gets dipped in and comes up ready for eating. Have your cholesterol pills handy.

The bread gets dipped in and comes up ready for eating. Have your cholesterol pills handy.

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The old and new cities are divided by the river which runs into Lake Zurich.

Zurich has many faces – which one do you like?

Historical, traditional Zurich, a city rooted deep in its past? Young, cool, alternative Zurich? The banking capital? Romantic Zurich with thousands of quiet benches in picturesque parks? Cultural Zurich? Sporting Zurich? Culinary Zurich?

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The old city is where the majority of restaurants, bars and cafes are – as well as numerous little plaza with fountains and statues.

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Looking out towards Lake Zurich

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This little hotel takes its Christmas decorations quite seriously – the Hotel Adler.

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The main Zurich Reformed Cathedral, dating back to the 1700s.

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The impressive Cathedral door

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It was from in front of this Zurich University building that Winston Churchill made one of his many great speeches “Let Europe Arise!”. This time in 1946 – “I wish to speak about the tragedy of Europe, this noble continent, the home of all the great parent races of the Western world, the foundation of Christian faith and ethics, the origin of most of the culture, arts, philosophy and science both of ancient and modern times. If Europe were once united in the sharing of its common inheritance there would be no limit to the happiness, prosperity and glory which its 300 million or 400 million people would enjoy. Yet it is from Europe that has sprung that series of frightful nationalistic quarrels, originated by the Teutonic nations in their rise to power, which we have seen in this 20th century and in our own lifetime wreck the peace and mar the prospects of all mankind.”

 

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Slightly more ornate than its Reformed Church brother across the river, the Roman Catholic Cathedral butts on to the famous Zurich University.

 

 

Whatever your choice may be: let the people of Zurich take you along and enjoy this marvelous city!

We did.

For the full Winston Churchill speech, click here.

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Bratwurst sizzles on the coals at the Globus sausage stand

Bratwurst sizzles on the coals at the Globus sausage stand

For anyone visiting Zurich, forget the jewellery stores, world class theatre, amazing buildings, superb infrastructure, beautiful (and expensive) hotels.. for us it’s the street food we find the most alluring.

The best place to stop after arriving at the Main Railway station is either on the station itself (try the Norway fish shop!), or outside the large department store Globus. Shopping on Bahnhofstrasse and strolling the old city, works up quite an appetite and the many stalls have someone for everyone. However, if eating on the street or a park bench is not for you, just inside the Globus entrance is a bistro where you can get good sushi at an (overpriced) 21CHF (=21€)!

The even smoke the sausage on site.

They even smoke the sausage on site.

The best thing about the street food is that the stalls are all one and operated by the department store and supermarket chains so the quility is good and the service great.

Street food is a relatively new concept in Switzerland but is catching on fast. Lausanne was the first city to start it in 2004 and last year in September saw the 4th Zurich street food festival.

Although the rare roast beef sandwich was the undoubted corwd favourite, we plumped for bratwurst

Although the rare roast beef sandwich was the undoubted corwd favourite, we plumped for bratwurst – that’s a sausage, mayo, mustard and a crispy roll.

 

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