Eight Broads are off to France! Birchermuesli, too

The south of France.. conjures up visions of vineyards, markets, tiny cafe’s, beautiful scenery, great wines and fabulous food. This particular trip is all about friendship as well.  Put it all together and you have a fabulous week in store. We are not sure how available internet will be so the  postings may be sparse but for 2 of the broads, Danielle and Kristie (Lookout Point Lakeside Inn) the France trip started in Switzerland where they still had good access. Danielle is a Swiss native, who grew up in Zurich. Her career before opening the Brampton Inn included flying hostess with then Swiss Air.  Today, Danielle’s mother still lives in the beautiful city of Vevey in the French speaking part of Switzerland overlooking Lake Geneva.  It was there that Kristie and Danielle met, spent a day with Danielle’s mom before leaving to drive across the French alps to St Remy.
Breakfast this morning was the famed Swiss dish, Birchermuesli, named for Dr Max Bircher. In the early 1900’s Dr Bircher was a firm believer in the healing advantages of raw veggies and fruit.  He studied vitamin retention and used diet to treat many of his patients.  Birchermuesli remains on of the most popular dishes in Switzerland and reminds us of how “health foods” can be absolutely delicious!

No 2 recipes for Birchermuesli are the same. This picture is the one Kristie and Danielle had for breakfast. The recipe that follows is the one that I use here at Swiss Woods and served today.  For Danielle’s recipe click here.


1/2 cup quick cooking oats (not instant)
1/2 cup rolled oats
1 1/2 cup plain yogurt
2 Tbsp lemon juice
1 large apple
1 large peach

1/2 cup grapes, halved
1 small can mandarin oranges, with the juice
1 pear
1 cup strawberries, blueberries or raspberries
1/2 cup almonds, chopped
1/4 cup golden raisins
2 Tbsp good raw honey


Measure the yogurt,oats, and lemon juice into a large bowl
Grate the apple and add to the yogurt
Slice the peach and add with the grapes
Add the mandarins with their juice, the pear diced, the berries, almonds and raisins.
Stir to mix
Sprinkle with any of the following: berries, granola, chopped nuts
Drizzle with the honey and serve.

Notes:   Sometimes you will find this served with a dollop of whipped cream.. yum
We do not add extra sugar or honey. Be sure to taste it before serving and adjust to the sweetness you like. The oranges  with their juices will add sweetness as well. If the end product is too thick for your liking (depends on the  yogurt you use. I used a whole milk organic) feel free to add small amounts of milk or cream or even orange juice, to lighten it up.

So there you have it, the start of the trip!  Stay tuned for tales of St Remy, the vineyard, French cooking classes and wonderful fun. We will post as often as we can…

Swiss Woods Bed and Breakfast
Debbie Mosimann
…the stay at home Broad who is waiting for her second grand-baby

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