In the heart of autumn when harvesting leaves a strapping mark of reminiscences on the farmers, who worked hard moving up and down in mountains. Valais people doesn’t have magnificent harvesting festivals but still, there intense activities lead to numerous local festivals. Before the last leaves of summer trembles and hints at the arrival of the winter with cold winds blowing from the mountains. It’s the perfect time to present some traditional autumn meal for you.

The Martigny-Fully region started to make traditionally the Brisolee in the 1960s. Cafes near the vineyards have prepared a meal to mark the change from the bounty season. Brisolee, a typical Valais traditional dish enjoyed during the time of autumn. its exact period is from the start of harvesting till the end of the grape season.

It takes its name from the tool “burn pot” in which it is cooked. A burn pot is a simple pan with holes in it. In making of this dish slowly roast appetizing chestnuts over the embers.

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.

You can find the best cooked Brisolee in Fêtes de la Châtaigne, Saint-Gingolph, Brisolée de Bex, La Cave de Tous-Vents and many other areas located near Switzerland. So, if you are planning for a wonderful trip don’t forget to eat this special dish which can be easily found in different restaurants in these areas. As it is an inter-seasonal dish so it can only be found during the days of October and November. As it is habitually served after the harvest season so it becomes a sign of a nice and beautiful exotic evening with your friends and family.

In addition to this tradition, every year the festival of the chestnut is organized during a weekend. Where the chestnut is in the spotlight and inevitably the brisolée too. So, it is important to recall that the culture to which each dish belongs has a special place and is specific to those who prepare it. Food is and should be treated as a cultural portal.