Alps

High up in the mountains, the forests share half of the surface with permanent grassland. Extensive breeding is one of the regional specialities. Alpine dairy farmers have quite a specific way of spending the summer. For 4 to 5 months per year, they stay up in the green alpines pastures with their herds.

Sheep and goat rearing is also common in many farms, where grazing cattle helps preserve an open-landscape.

Annecy, on the banks of the lake, is a highly prized destination. It was once called “the pearl of the Alps” and “the little Venice”, because of its many canals. Glaciers, lakes and the highest European national park are all within your reach !

Let a guide take you on a tour of the Old Lyon ! Along the banks of the river Saone, the Gothic and Renaissance buildings have been elected by UNESCO as World Heritage.

Looking for an original way to spend the day ? Visit the CERN, the European Organization for Nuclear Research, and discover the largest particle physics laboratory in the world !

There is no coming to the Alps without trying the famous fondue savoyarde, a delicious dish of delicatessen, potatoes and melted cheese ! Tartiflette is another favourite of skiers and hikers : it is a potato gratin with lardons and onions, covered with melted Reblochon cheese.

If you visit Lyon, stop for a meal in one of the famous “bouchons lyonnais”, local restaurants serving simple, generous, family dishes, typical of the local popular culture. This is not the place for “an exquisite surprise mist on a delicate cream soup” but if you like a beautiful plate of cardoons grown in the fields, you’ll find it there !