A tradition you must experience with family or friends.
Neuchâtel's traditional roasting festival starts with the preparation of a huge bonfire in a meadow – and then tasty sausages and potatoes are cooked in the ashes. So as soon as autumn arrives, take to the great outdoors and treat yourself to this regional speciality!
Good to know
- A torrée, sometimes called "feux de berger", is a Neuchâtel tradition that consists of preparing a big fire in a pasture and cooking sausages and potatoes in the embers. It’s traditionally done in the Autumn (after the flocks are brought in) but it can be organised at any time of year provided you find a good place
- Traditionally, the sausage was wrapped in a few cabbage leaves then in damp newspaper. The fire was lit early in the morning so, by 10 o’clock, it would only be a heap of embers. The sausages and potatoes were buried in these embers without any other protection. The embers were then covered with fresh pine branches which produced a column of white, sweet-smelling smoke