WELCOME TO TERRE HAUTE
If you find yourself on this page it is because you are one of the people we are lucky to host on Saturday, the 12th of September ! We are thrilled !
Here is some practical information :
If you would like to leave your car at parking Périn, a shuttle is organised at 11h20, 11h35 and 11h50 to bring you to the first stop of the Journey. Due to the sanitary guidelines, you and your fellow attendees are divided into different groups. This will be communicated personally to you by mail.
If you would rather go by yourself to the first stop, which is at Carrefour we are happy to welcome you at 11h45 (please keep in mind that parking places are limited!).
From Carrefour, there will be a remaining 15 minute walk (which will be animated by an activity!) to the final destination where the lunch takes place. A smaller shuttle is available for those who are unable to walk. Just let us know if that is the case ! The event will finish around 15h30.
In case of bad weather the event will still take place at the same place, only with a few adaptations.
THE CULINARY JOURNEY
You are about to embark on a journey, the journey of our food system. You are about to meet the passionate people who labour the earth (while respecting it!), who transform and valorise the raw materials to make them truly magical. You will meet real change-makers who act for a more regenerative and resilient future of food.
It also a savoury journey, the savours of our unique region.
The majority of the products that you are about to devour are from our good friend Raphaël Bianco and his shop Intchiè No. All the products are from the terroir, the menu is 100% Valaisan !
The collective of chefs who have concocted the four course menu includes, Jérome Henry, head chef at Vie Montagne Verbier and Le Roi Fou in Edinburgh, Charles-Henri Zuchuat, owner and chef at L’Escale in Le Châble and also president of Slow Food Valais, and Raphael Thoos, pastry and chocolate chef.
Three valleys, three Dranses, a demanding alpine setting : the specificities of the Grand Entremont region. A unique terroir in Valais that gives life to exceptional products, crafted by the knowledge of passionate producers.
The cheese, the aromatic plants and the honey included in the menu are all made by local craftsmen & women.
Wines that are the opposite of body built standards, Benoît Dorsaz’ wines reflect everything he loves : clarity, elegance and precision. Benoît and Maryline use environmentally friendly production methods and fight for a social, profitable and realistic viticulture. Their passion for their job and the terroir of Fully gives even better taste to their wines !