"If you wonder what an authentic and excellent Swiss meal is, don’t think of any gastronomy that will undoubtedly be inspired by neighbouring countries but by a real and traditional meal around the country’s products such as cheeses and charcuterie. Preferably in gruyère where you will find, meringues and double cream, gruyère, charcuterie of the terminal, the friburgeois cowrin aop, the cook, the benign mustard, the cooked wine and I pass. I would say that this region is concentrating on what is best in the country. And it’s just not far from brocc that this place is so well hidden where you can enjoy these products, prepared here absolutely perfect. “the fire-hollow buver” is much more than a bush. Instead, a chalet of pasture found in the middle of the fields on the road of the motelon that you borrow from the broc direction charmey. a few kilometers of small winding roads and in the middle of a meadow, this house with a series of cars that says long. parking the mud road, mainly local cars or neighboring cantons, an address not like the others because no particular fleach to arrive at destination. We must know the place and if not, it is probably the mouth in the ear. white walls, shingle roof, entrance by wooden cabanon. An interior as I love them, an authentic old chalet with beams, mezzanine and as decoration, some objects like tools of armaillis and peasant furniture. At the entrance, the charming welcome with a bar corner. It’s better to be booked because the establishment is full but you should also know that the restoration is from 10:30 to 23:00 non-stop, meaning that when you arrive outside the noon hours you might try your chance but I encourage you to make a phone call before. In the center of this chalet, a large chimney that means in the shape of a truncated pyramid, in which some products from the butcher shop are suspended to smoke them. Today a pot and potatoes.Passing on the mezzanine under the roof with views of the dining room and its bells on the ceiling. The atmosphere is family, efficient and smiling service. the room of the Armailli makes small room to the right of the entrance. it would seem that the cows are in the pasture in the summer in front of the broc tooth, the top of the friburgian prealpes. The map is obviously and fortunately oriented only on local dishes or even a sauerkraut. classics such as cottage soup, cheese croute, cottage macaronis but today it is obviously the fondue that we have come to appreciate. of the half-month, those exclusively to the cowrin prepared with water, warmed and one to the horns of abundance. served in version 200 or 250 gr depending on his hunger and has really friendly prices, or I should say honest. Some places do not bother to serve 180 gr for the price of those at 250 gr. To start an excellent "aperro plate" with a nice selection of charcuterie like ham, bacon, sausage, dried meats. a few pickles and onions with vinegar, all accompanied by campagnard bread. The melted half-mile is a real wonder. not too salty or alcoholic, greedy and greedy. difficult to do better with such quality of dessert cheese, impossible not to take the delicious meringues, double cream of rigor. Certainly not good for the line...but once is not custom! and still the exceptional "cooked wine" pie that here has the particularity of being made with a very good leafy paste and the preparation has been enriched with cream which makes the texture even more greedy and mellow. better than I ate! the coffees with the traditional little chocolate pots with whipped cream. And as long as we are there... shelters to complete the meal. A bottle of johannisberg feltergold maye yarns for the meal, pleasant with the cutlery but perhaps a little too fruity with the fondue, but it remains a detail. Uncontestably the "traditional friburgish meal" absolutely flawless in a charming place in the countryside. a beautiful place in gruyère so not the most authentic and sincere."
Käsesandwich
