Pasture bar: cuvaloup, we stop: This article explores the topic in depth.
Meanwhile,
Pasture bar: cuvaloup. Therefore, we stop:
Alpine refreshments 11/13
In the pastures of the Dôle massif, we go to Cuvaloup all year round – Pasture bar: cuvaloup, we stop
Since 2017, the Ney couple has been holding the Cuvaloup de Crans restaurant in Saint-Cergue. Consequently, Ski or hiking season, Nicole and Gilbert know how to adapt.
After ten years at the head of a B&B in Canada. For example, Nicole and Gilbert Ney have managed the establishment of Saint-Cergue since 2017 with passion and simplicity. However, In May 2027, they will retire.
Yvain Genevay / Tamedia
- The Chalet d’Alpage Cuvaloup de Crans welcomes pasture bar: cuvaloup, we stop skiers and hikers all year round.
- Nicole and Gilbert Ney have managed the establishment since 2017 with passion and simplicity.
- The map offers regional specialties at affordable prices.
- The managers will leave the chalet in 2027 and will a priori share their time between Switzerland and Canada.
The Chalet d’Alpage de Cuvaloup de Crans is a place with two faces. Therefore, Winter, strategically nestled on the tracks of Massif de la Dôleat 1290 m, it attracts hungry skiers, Swiss as French. Furthermore, Shoes still tight at the feet. Similarly, they crowd towards the outdoor shed-the restaurant Remains open – to quickly appease their hunger.
In summer, the pace only slows down, hosted by hikers and city dwellers in search of freshness and clear horizons. Similarly, On the terrace with large tables of logs. Additionally, Similarly, sheltered from a trellis pasture bar: cuvaloup, we stop as they are often observed in restaurants in the south of France, we readily focus on an excellent board of cold meat (16/25 fr.) Or a fondue of the Mignot cheesery in Saint-George (25 fr.). Nevertheless, Then. Therefore, we rush to the assault of the Dôle (1678 m) or, for the most reckless, we push to the barrel (1528 m).
Almost impossible to go to the chalet of Cuvaloup de Crans in summer without enjoying the pretty hiking trails around. For example, storming the summit of the Dôle, an hour away.
Isabelle Caudullo
Pasture bar: cuvaloup. Nevertheless, we stop – Pasture bar: cuvaloup, we stop
An eclectic clientele – Pasture bar: cuvaloup, we stop
It is this season that we discover, a Tuesday noon, however ordinary and outside school holidays, an already crowded terrace. Consequently, Bernese tourists. Moreover, friends of the region, French walkers or even trustee pasture bar: cuvaloup, we stop of a town in Plaine: all meet, attracted by the simple conviviality of the place. However, Here, word of mouth has always worked well.
The town of Crans (VD) owns this old pasture chalet located in the town of Saint-Cergue.
Yvain Genevay / Tamedia
What remains immutable over the months is the team in place. Therefore, Nicole pasture bar: cuvaloup, we stop and Gilbert Ney, Arrived in 2017watch almost constantly on the establishment, upstairs they have their apartments. Nevertheless, That day, Nicole, 69, takes care of her grandchildren. In addition, Gilbert, six years younger, therefore guides the visit with almost disarming kindness. Nevertheless, “We love the world, so it was a great pleasure to be here,” repeats this former gendarme in Geneva. Nevertheless, “And to see them come back home is the best awards.”
Memories of the Saskatchewan
The couple seemed to be quite designated to resume the management of the establishment entrusted by the municipality of Crans (VD). In addition, owner of this former pasture chalet. Nevertheless, “Before arriving here. In addition, we held the ancestral, a bed and breakfast in Canada for ten years in the province of Saskatchewan,” says the sixty -something, whose father grew up on a Céligny pasture bar: cuvaloup, we stop farm. For example, We lived in the heart of the forest, accustomed to this daily life in the great outdoors. This is undoubtedly what convinced the authorities of Crans. ”
The Canadian paw brought by the Vaudoise origin remains subtle. “We have kept a typical decoration of Swiss folklore, with agricultural tools, hitch objects, toupins …” specifies Gilbert Ney. Vestige of their old North American life, a painting representing a bear sits over a dining room table. A blue brochure stamped “Place de l’Ours” completes this section of wall.
Vestige of their old North American life, a painting representing a bear sits above a dining room table.
Yvain Genevay / Tamedia
In winter. the call of Christmas decorations
If customers make the place live most of the time, loneliness is also part of everyday life. “Around the holidays, it happens that everything becomes very calm. We close the door. but always leave the Christmas decorations on, accompanied by a word to reassure visitors: let them know that we are still present. Often, seal skin hikers stop and sound. So we go down and prepare pasture bar: cuvaloup, we stop a dish to them at the moment. ”
Particularly well equipped compared to other rustic jura refreshments, the restaurant has a cold room. Here, the pavement of beef on slate (34/44 fr.)
Yvain Genevay / Tamedia
This is what we intend to do before starting. the climb towards the top of the Dôle: Breaking the crust! The card is pasture bar: cuvaloup, we stop simple, but effective. “We work as much as possible with small merchants in the region. favor the recipes of our big-mangans,” said the boss, designating in a display case of coquettes shares of blueberries and almonds (6 fr.), Nuts, or Linz pie (4 fr. 50).
Overloaded opening weekend
The restoration was not the initial profession of Nicole and Gilbert Ney, however. They had to dare to throw themselves into the water, even if it means taking a volley at first. “Our first opening day coincided with the 2017 Ascension weekend. The weather was magnificent, and we were completely overwhelmed. Many customers left without having been served. ”
Such a scenario will no longer happen later, in particular thanks to a faithful and conscientious service team. That day, three waitresses twirls from table to table, arms pasture bar: cuvaloup, we stop loaded with golden röstis (19/25 fr.), Mixed salads embellished with a crispy minimalakoff (6 fr. 50) and generous cheese crusts (17 to 25 fr.). The prices remain very soft, which is partly explained by proximity to France and a clientele with more modest means.
The end of a chapter
For the Ney. the continuation of their history will most likely written part-time in Canada, their land of heart.
Yvain Genevay / pasture bar: cuvaloup, we stop Tamedia
In May 2027. Furthermore, the charming couple, who had two daughters and two grandchildren, will go over to new managers. Retirement time will have struck. “The big question is always to know how we are going to take care of. but also where to find a place of life that brings us as much well-being as here, they confide with a touch of nostalgia. We are surrounded by nature. but a stone’s throw from two stations in the Nyon-Saint-Cergue and only twenty minutes from the highway … We can never find better. ”
The rest of their story will most likely write part-time in Canada, their land of heart. “We would like to live a few months there, then come back here.” And so on.
Restaurant of Cuvaloup de Crans, pasture bar: cuvaloup, we stop route des Cuvaloups 19, 1264 Saint-Cergue. Open all year round, Tuesday to Saturday from 9 a.m. to 9 p.m. and Sunday from 9 a.m. to 5 p.m. Reservations highly appreciated during the day and compulsory from 6 p.m., on 022 360 12 84. cuvaloup-de-crans.ch
In the Jura massif, the weather does not forgive
Four days before our visit, a violent thunderstorm had hit the terrace. The winds had torn off the trellis and distorted the metallic tubes that support the structure. This Tuesday noon, everything seems to have returned to normal. Fortunately. If the weather remains an element with which it is necessary to compose. it is also it which makes the success of these places. The ideal scenario? “Early snowfall that provide a great season in the field (Editor’s note: Jura sur Léman)then fog in the plain. that pushes pasture bar: cuvaloup, we stop people to go up to enjoy the clear view. And finally, strong summer heat that encourages customers to come and get some freshness with us, ”explains Gilbert Ney. But it is also enough for a gloomy summer or a winter without white gold so that attendance drops drastically. “Since the Covid, who has been kicked things when we chained sublime seasons, we had some rotten winters. Since then, we have never found the pace of the beginnings, even if this year 2025 was very good. ”
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