Between now and December, Lausanne à Table is offering some forty events spread over 150 dates to reconnect craftsmen and consumers, terroir and originality. The Lausanne festival dedicated to gastronomy offers a course of the glaciers, a malakoff championship, a lunch on the grass and the Miam Festival, back on the Place de la Riponne.
After two years of a reduced program due to the pandemic, Lausanne à Table has gone into overdrive this year to offer “festive and quirky events, rich in tastes and discoveries”, explains the association on Wednesday in a press release.
After two canceled editions, the Miam Festival is back on the Pentecost weekend, from June 4 to 6. More than 50 “finely selected” stands and foodtrucks will offer their specialties.
Best ice cream
After the success of the caracathon (a carac marathon), Lausanne à Table is launching a glacier course. After tasting with 10 ice cream makers in the city (on registration, for 35 francs), the public will be able to vote for the best ice cream in Lausanne. In September, eleven chocolatiers take part in a “Choco Treck” (pass at 15 francs).
The traditional picnic on August 1 becomes the Luncheon on the Grass, and will be held just following the start of the school year on the Esplanade de Montbenon. On the menu: stands of artisans from the region, a bar, deckchairs and parasols for relaxing.
Wines, beers and brunches
On Friday and Saturday, winegrowers arrive at Flon for the first edition of #HappyWineFlon.. The brands are each associated with a winegrower who comes to present his production. A glass (15 francs) gives access to the tastings.
This Sunday, and on other dates during the summer, it will be possible to take part in a yoga class, followed by a brunch in the Hermitage park. Other appointments offer a bike ride with a pizza at stake, a malakoff world championship, a gourmet walk, a beer festival at the Sauvabelin canteen or even a candlelight dinner in the Saint -Francois.
And why not put yourself in the shoes of an artisan of taste and discover with a specialist how to make honey or carac, or even how to ferment your kimchi, a traditional Korean dish. In July, summer culinary camps will be offered to children, among many other proposals.
This article has been published automatically. Source: ats
