The Glareyarde fondue

Château de Vaas and Boucherie Cotter bring you the Glareyarde fondue

The term 'fondue' may be used, but this time the ingredients and tastes are completely different. Who hasn't heard of a 'glareyarde' fondue? Special 'glareyarde' meat, rice and sauces combine to create a delicious menu.

Glareyarde" is a Valais speciality. The idea is to bring out the flavour of dried meat while retaining the principle of beef soaked in a broth.

It's all in the preparation: the meat is seasoned with a skilfully crafted blend of herbs and spices, then marinated in wine. This is how it acquires its typical character. The pieces are generally thicker than those served on a Chinese fondue platter.

"Glareyarde", a name that comes from Sierre
The paternity of Glareyarde is disputed, and the brand has been protected for eight years. Although it was a restaurant owner in Sion who officially registered it, the speciality originated some forty years ago in the Café de l'Anniviers, in a district of Sierre from which it takes its name: Glarey.

Let yourself be tempted!