The Swiss Heritage Society — (Schweizer Heimatschutz / Patrimoine Suisse) dedicates itself to preserving Swiss culture in the shape of its buildings and national monuments as well as its open spaces, including parks and walking trails. If, like me, you enjoy combining walking and discovering landscapes, architecture, history and local culture, then you’ll enjoy the Society’s Destination Heritage guidebooks. The first guidebook, Destination Heritage, Volume 1: Historic Trails is dedicated to connecting history and nature-lovers with the 35 most beautiful and historically significant transit routes in the country. From bridges with a daring structure, old mule tracks, and Napoleonic alpine roads to romantic Belle Époque routes through the countryside, these historic trails shine a light on the country’s social and political developments as much as its architectural and technical ones. Routes of communication are cultural property In Destination Guidebook Volume 2, entitled Ripe Fruit and Golden Hay, walkers are led to discover the beauty and diversity of 23 traditional rural landscapes, many of which have been transformed over the centuries. And Volume 3 will set …
Every year since 1998, the Swiss Heritage Society recognises one garden in Switzerland for its outstanding achievements in the garden arts, placing as much value on efforts to conserve and maintain valuable historic green spaces as it does on the creation of new, contemporary ones. On Saturday, 18 May, the Society awarded its Schultess Prize, named after the award’s benefactors Georg and Marianne von Schulthess-Schweizer and worth CHF 25’000.00, to the Jardin Botanique Alpin Meyrin, located in the Geneva suburb of Meyrin.
For those in the know, the Auberge de Bogis-Bossey is a little hidden treasure, nestled in a pocket of tranquility just off a busy street in the neighborhood after which it’s named. A charming facade and bell tower hint at the pleasures on offer in its gourmet restaurant and its laid back café (the Auberge, as its name suggests, also offers lodgings). In the summer months, lunch or dinner on its patio offers shade and relaxation as patrons enjoy items from an excellent à la carte menu or a menu du jour that’s comparable in price to those of other auberges but a distinct cut above in the quality and variety of ingredients, and in flavor, imagination and presentation.
Head Chef Alessio Corda loves healthy, seasonal, full-flavored ingredients — preferably locally sourced — for his delicious dishes at the Ritz-Carlton Hôtel de la Paix’s stylish new restaurant the Living Room, the launch of which I had the pleasure of attending in January. With Spring rapidly approaching, I asked Chef Corda for a recipe that reflects the changing of the seasons and fulfills the wish that I and probably many of you have to transition to lighter fare. This delicious dish delivers on that request but doesn’t sacrifice anything in terms of flavor, beauty or nutrition.