Hiking in the Swiss Alps- from Mt. Moleson to Les Mosses

I have to admit that Switzerland has some of the most incredible scenery in the world.  The backdrop always seems surreal.  Although considered a "little" mountain, Mt. Moleson in Gruyere is one of those "best kept secrets" (ok that's totally my own opinion) of Switzerland.  I had previously blogged about going up to Mt. Moleson for the Lever Du Soleil in early fall.  That time it had been raining for days so the nice fluffy cumulous clouds really helped to give some depth to the rising sun but also blocked the "real" view.  I had some friends visiting from out of town in the summer time and we decided to head up Mt. Moleson to see what we could get on a crystal clear day.  I think the picture below says it all. 

My friend taking in the fresh air (finally! doesn't smell like cow poo)

We saw that some people were actually hiking all the way back down, not using the funicular and thought they were crazy.  As we were not that courageous (or crazy) we instead took a leisurely drive through the Alpes to Les Mosses in Ozzelfart (that's a mix of opel and ausfart, exit in German). Les Mosses is a tiny mountain village just up the hill from Chateau D'Oex (famous for their hot air balloon festival). Les Mosses is very rustic in comparison to the overwhelming bling bling culture of Gstaad (and home to Johnny Halladay who is from what I understand a big deal around these parts).  For those of you who can't afford a private guide to take you up to the slopes and prefer a bit of rustic-ness, Les Mosses is the place to go. 

Behind the camping centre of Les Mosses, a small road leads you about .25 of the way up a hill. There you will find a dairy farmer and his really cute cows.  As you keep on climbing up (and warning it really is quite steep), at the very end of the 30 minute hike, is a great little surprise.  A small restaurant nestled around a lake awaits hikers needing a break (like us). The lake is a good little stroll around as well with small trails breaking off of it.  I have gone back here a few times and meandered off to find Lamas?? during the spring time.  

Les Mosses is a great weekend getaway and a great chance to really discover the Swiss countryside. 

If you are looking for what the locals do versus what the glitzy tourists do, these are two places you definitely need to hit up!

Space Invaders Blvd. de Perolles

One of the things that I enjoyed the most about living in Fribourg is the number of Space Invaders available to me.  I once researched that there were 6 Space Invaders in town but unfortunately, I have only been able to locate seven of them and of course, I'm missing a photo of two of the five...

On the Corner of Rue des Alpes and Rue de Lausanne

no location directions needed :

At the bottom of the Funiculaire de Fribourg

Stickers that no longer exist on Blvd. de Perolles

At the end of Blvd. de Perolles

My buddy who use to greets me every morning on my way to the train station (location self explanatory)

And sorry for the poopie picture! the Space Invader at the entrance to the Funicular

Le Perolles P.A. Ayer

Starter: Pumkin soup, creme fraiche, bacon, foie gras gele and foie gras feuillantine (delicious)

Yes yes, It's just another tease... but it takes time to write these things ok? I gotta pour over my notes, remember what I ate.. yada yada yada. Hayley and I got to go to this INCREDIBLE one michelin star in Fribourg, the next town over. Le Perolles is one of the two michelin restaurants in Fribourg Simple decor- very modern and very reasonably priced. The food was fabulous.. which will be discussed in further blogs.. in the mean time. Just a little teaser.




and of course the cheese trolley. Ok So I said that Steireck has a pretty crazy cheese trolley.. but this one.. was AMAZING. really. I would go back just for the cheese....

Le Perolles
BD de Perolles 18a
1700 Fribourg
Tel:41.026.347.40.30
ayeramey@leperolles.ch
Ferme le dimanche et lundi

Jaune, Rouge, Orange et Vert

One thing that San Diego doesn't have that this wonderful little Swiss village does is- SEASONS! Since I do not have a car (thank god to that!), taking public transport through the lush, green fields now spotted with yellows, reds, and oranges (yes along with the black and white of bessies) is always a soothing site.


My runs in the forest have become that much more enjoyable as the flutter of leaves surround me as the find their new home on the forest floor. There's something graceful and magical about the way a leaf twirls, pirouetting it's way, floating softly to the awaiting bed of leaves below.
The crisp crunch of leaves below my shoes, the occasional mud pile that you sink into. It's Autumn- it's here.. and it's wonderful. I hope you enjoy it as much as I do.

Le Perolles- 1 Michelin Star, Fribourg

So.. I guess this blog is a dual post. The first thing I should do is apologize for not writing sooner. With all the traveling, school work and turning into an asian popsicle as the weather has take a turn for the worst, I haven't gone to think about what to do next.
Haley and I decided to take a mini Vacay - to Fribourg- yes it's only 30 minutes away and I already go there at least once a week but.. after starving a whole week on dorm food, blowing our entire week's budget on what would have been dorm food on a Michelin experience seemed quite fitting.
The second part of my post is to introduce a new series of photos that I will be taking- food art- the art of what's left on the plate after someone has consumed what they like, dislike and don't want to consume any more of.

Keep posted.. I promise ill get around to all those michelin reviews sooner or later...

Lever Du Soleil

Cutting my trip to London short one day, I came back to watch the sunrise over Moléson Summit for the last time this year. We drove up to Moléson village and took the Funicular halfway up, then the cable car the rest of the way up. It had been pouring the previous days before- but I was excited knowing that the cumulous clouds would help give depth to this spectacular event.

Much like in Canton de Vaud - in Cully (studying in style post), there is a triangular view point indicator on the Sommet de Moléson. It's a bit of a hike from the cable car and main lodge but worth the view!
I somehow convinced my roomate to wake up at an ungodly hour after having to pick me up from Lausanne the night before (seriously, I got in at 8:30- the next available train to Fribourg was at midnight, then I would have to take the bus and get back at 2am) and wake up at 5 am to accompany me to see the sunrise in the freezing cold mountain top. I also need to thank her for being so tall and thus making such a slender, beautiful model for my photographs of the sunrise.

From my understanding, they only do this a few times a year starting in Spring/ Summer and extending through Autumn. You can check with the Moléson website to see what's going in the town and the summit. They post dates, hours and prices for the lever du soleil- so check back in the spring when the mountain isn't so cold and more feasible to watch the sunrise.

Swiss Cheese: Gruyère

Ok ok ok. I know that I have been procrastinating on this post for ages. Yes, I live in the Canton de Fribourg. Yes, I see the Gruyères Castle everyday on my morning jaunts through the forest. Why have I not blogged about Le Gruyères fromage? I have to admit, I am beginning to take it for granted.. BIG TIME. Having said that, let's get this done and over with shall we?
Gruyères Fromage is the only cheese in the world to win the best cheese in the world distinction 3 times. It was given the distinction of AOC or Appelation D'origine Controlee in 2001. History first recorded the cheese in 1655 but dates back as far as 1249. For my first Gruyère cheese purchase, I opted to go polar opposites with an Alpage and a Doux to really taste the difference between the two. I am a stinky cheese girl so yes, the Alpage is much better with a creamier more pungent flavor then the bland Doux version.
Here are some more bits and bobs about the cheese:
Origin: Canton de Fribourg,Neuchatel, Jury
Made from: Cow milk
Special Distinctions: AOC
Special Visual Characteristics: Hard cheese, shape of a millstone and brushed, grainy, uniformly brownish. Heel is slightly convex. Usually about 25-40kg
Aging Period: 5-12 months, 5 months is milk, 8 months for semi salty, 10 months for salthy and 12 months for prime quality.
Fat Content: 32%
Production: heated for 35-40 minutes until curdling at 55 C. pressed for 20 hours and immersed in a 20% salt bath. Kept in a climatized celler at 13-14 C. Turned and rubbed with salt water daily for the first 10 days then twice a week for 3 months and again once a week.
Taste profile: sale, mi sale, doux or alpage smooth, creamy, slightly damp to touch. Firm but not crumbly.
Served with: Fondue , used to make gourgères or croque monsieurs, on top of French onion soup, good melting cheese and good with figs and dates.

It is a great cheese but in my opinion, does not have the same pizzaz and creaminess that Tête de Moine posses. It is still a staple in my dorm fridge especiallz since fig season just commenced for those late night cheeky snacks...

The Spot

One of my favorite things to do is run in the forest next to our village. Near the end of my run, there is my hideout spot where I can sit for hours at the incredible view that is Gruyere Castle and the Swiss Alps. Hope you enjoy it as much as I do.