It’s basically a dish of chestnuts which are roasted over an open fire, with cheese and other seasonal delicacies such as rye bread, grapes, apples, dried meat or bacon, pears, and walnuts. This delicious classic chestnut dish is accompanied by a new grape must wine. It is also likely to try all this with a little dried meat.
As it includes a mixture of different flavors, from the warm chestnuts to the freshness of the fruits and cheese. It makes him a complete and special meal which is fully appreciated by all visitors.
Right from the end of September to the end of November, it is served everywhere in the nearby areas of Switzerland. This tradition spreads all the way through Valais at the end of the 20th century to such an immense extent that now it is no longer restricted to the contexts of the chestnut production and grape harvest areas of St Gingolph and Fully. As the main essential thing for this dish is chestnuts so areas with a high rate of chestnuts production prepare best Brisolee.