Friday

Chasselas mon amour. From Dézaley Grand Cru to the most Chasselas-crazy sommelier in Switzerland.

The best way to travel to Vaud is by train. If you travel through the German-speaking part of Switzerland, the journey by train to Lake Geneva is probably one of the most impressive for wine lovers. Before Puidox, make sure you have a clear view out of a window on the left side of the train. Thats because as soon as the train shoots out of the tunnel there, a magnificent view of the Lavaux vineyards, Lake Geneva and the French Alps is revealed. A backdrop that unmistakably demonstrates why the 809-hectare Lavaux vineyards have been a UNESCO World Heritage Site since 2007.

There are few more beautiful vineyards in Central Europe. Arriving in Lausanne, the capital of Vaud canton, we move into the impressive Hotel Beau-Rivage Palace, where Coco Chanel once stayed. We enjoy our lunch in the hotel's two-star restaurant – a branch of the exceptional French chef Anne-Sophie Pic – before setting off for Lavaux. Today, the wine region covers around 809 hectares, spread over six different growing zones: Lutry, Villette, Epesses, Saint-Saphorin, Chardonne and Vevey-Montreux as well as two Grand Cru AOCs: Calamin and Dézaley.

Almost three quarters of the vineyard area is planted with Switzerland's most important white variety, Chasselas. With the mountains behind it and thanks to optimal sunlight, Chasselas in Lavaux reaches a higher level of maturity than elsewhere, producing powerful wines. Especially the 54-hectare Grand Cru site of Dézaley, which is known among connoisseurs for its majestic Chasselas growths and is unparalleled in French-speaking Switzerland. Among the wines that have helped build this outstanding reputation is Dézaley La Médinette from Domaine Bovard, which we visit in Cully.

For dinner, we continue to St-Saphorin to Auberge de l'Onde, where we can enjoy rôtisserie delicacies and completely immerse ourselves in the Chasselas universe. The wine list of the house, for which sommelier Jérôme Aké Béda – a true Chasselas freak – has been responsible for many years, offers a unique collection of rarities from Lavaux.

Saturday

A walk through the vines of La Côte, Malakoff in Vinzel and dinner in arguably the best restaurant in Switzerland.

After breakfast, we visit Lausanne Cathedral. The oldest Gothic building in Switzerland is worth more than a fleeting visit, not least because of the fantastic view of the city from the forecourt. Then it's off to Nyon for us, to La Côte, the largest wine-growing region in Vaud. Here you'll find such fine-sounding appellations as Féchy, Mont-sur-Rolle and Morges. The village of Vinzel, not far from the lake and the town of Nyon, is the perfect starting point for a walk through the vines of La Côte. It has good views – you can see far across the sea of vines on the one hand and all the way to the lake on the other.

Amidst the vines stands the venerable Château de Vinzel, now run by the third generation of the Monachon family. Two prestigious Grand Crus are produced from the gravelly soils of the château estate. One is made from the ubiquitous Chasselas, the other from Merlot grapes. A real Vaudois speciality awaits us in Au Coeur de La Côte restaurant in the village. The deep-fried cheese ball served there is called Malakoff and tastes great with the local Chasselas.

If you like hiking, you can walk for hours from Vinzel in the direction of Lausanne, surrounded by vines. Vineyard village follows vineyard village – from Rolle via Saint-Prex and Tolochenaz to Morges. Here, you should definitely plan a visit to the Domaine Henri Cruchon, one of the best producers in the region. From Morges, it's not far to Crissier, where you'll find one of Switzerland's best gourmet restaurants, L'Hôtel de Ville. Franck Giovannini's creations are unique and a real culinary experience. The taste and texture of the dishes are masterfully matched and offer star cuisine at the very highest level – the crowning glory of our day.

Sunday

Vaud wine history at Château d'Aigle, plus a visit to Bex, the home of Switzerland's most famous salt works and a fabulous restaurant.

For our last night in Vaud, we check into the luxurious Chalet RoyAlp Hôtel & Spa. An oasis of calm in the heart of the spa town of Villars-sur-Ollon, southeast of Lake Geneva. From here you can reach the wine region of Chablais in half an hour, home of the legendary Chasselas Aigle les Murailles, which can confidently be called the most famous wine in Switzerland. Numerous wine cellars are worth visiting. First and foremost is Henri Badoux SA, which presses the famous Aigle les Murailles or Eidechsli-Wy, as it is affectionately called by the Swiss.

To the east of the village rises the iconic Château d'Aigle, an 11th century castle that now houses a wine museum. Right next to the castle is the restaurant La Pinte du Paradis restaurant – in addition to first-class bistro cuisine, you will find a large selection of regional wines here. It is perfect for a short refreshment stop. We continue to Ollon, where we pay a visit to the talented winemaker Bernard Cavé. Cavé, a master of finesse-rich, profound wines, cultivates various prestigious vineyards in Ollon as well as Aigle. His Chasselas, vinified in amphorae among other vessels, reveal a new dimension to the variety.

Further south in Bex is probably the best-known salt works in Switzerland. Craftsmanship is a big part of salt production here to this day. This is especially true in the production of Fleur des Alpes, a gourmet salt of the Swiss Alps, which is reminiscent of fleur de sel in its structure. For this salt, the salt-laden water is conveyed to evaporation vats. Fragile crystals form on the surface and gradually settle at the bottom of the basins and are then harvested by hand. For gourmets, a visit afterwards to the restaurant Le Café Suisse, also in Bex, is a must. Playful and fresh describes not only the annually changing interior of Café Suisse, but also the extravagant cooking style of young star chef Marie Robert. She cooks her way into many gourmets' hearts with her extremely creative compositions and fairytale presentation.