Oh My, Oh My, Oh My.......

Deborah Kade
11 minutes ago
6 min read

Oh my, our meal at the Jäger in Murten: entrecote im Pfännchen

Oh my, today, we said goodbye to our friends Lynda, Carolyn, and Keith from England. It has been fun looking for the hidden ducks.

Syrena and her boyfriend. I did forget to get a picture of Syrena's mum, Tanja. We will see her again before we leave.

It has been fun looking for ducks! This has to be "mum"

Lynda even gave the conductor a couple small ducks. He was so pleased!!!!! There were smiles and laughter all around. Amazing how a couple small ducks could bring so much joy!

After taking the train to Basel and doing a little touring of the city, they will fly to Manchester, England and then take the train back home to Preston.

Oh my, we took the train with them to Bern where we then switched trains to Murten, because we wanted to eat at Eyup's restaurant, the Jäger.

Oh my, An, our tutor from South Korea is the winner of the first contest. Congratulations!! The answer was pickled cucumbers with cilantro and chives. Yes, I did take a shower.

The cucumbers reminded me of kimchi cucumbers.

Yes, I was quite sneaky by announcing the first contest in the middle of the first blog instead of the contest having its own entry.

Other guesses were:

Korean chicken and no

Korean chicken and yes

sweet corn soup and yes

everything and yes

beef and no

Korean chicken and yes

Korean chicken and no

I had the best laugh when I received this response to the contest question of whether or not I took a shower at the lounge.

:Did Debbie shower at the SF Polaris Lounge before her flight to Switzerland?

Of course — a princess doesn't simply fly, she makes an appearance, even at 35,000 feet. The shower wasn't a chore, it was ceremony: a final rinse of San Francisco before Switzerland had the privilege of receiving her. She boarded smelling of eucalyptus and quiet superiority, while the rest of the cabin smelled like the TSA line ." Oh my, this way too funny! I actually smelled of lavender.

The main vegetable growing area of Switzerland is the Seeland region (also known as the Grand Marais or Great Marsh) located in the western part of the Swiss Plateau near the lakes of Neuchâtel, Murten, and Biel. It is widely known as the "vegetable garden of Switzerland".

Region Facts

Location: Spans parts of the cantons of Bern, Fribourg, Vaud, and Neuchâtel.

Scale: Produces a massive share of Swiss-grown vegetables across thousands of hectares.

Variety: Farmers grow more than 60 to 100 different types of crops here, including cabbages, salads, carrots, and celery.

Method: A large and growing portion of the farmland uses sustainable and organic farming methods.

"Today, 56% of Swiss consumers buy organic products in Swiss shops every day. This is an increase of 4% in the space of one year. In Seeland, around 25% of the cultivated area is farmed organically.

Within the framework of a cantonal project called “BIO Gemüse Seeland”, Murten Tourism is committed to promoting sustainable tourism and the organic products produced in the Seeland. Through various offers and thanks to the collaboration of several partners, you will be able to immerse yourself in the daily life of the region’s organic farmers and learn more about the origin of the vegetables you buy in the store as well as about this type of gentle agriculture, which is becoming more and more important every year."

"The many farms offering organic vegetables welcome you to a guided tour of the large vegetable fields of the Seeland. Discover the different farms and the passionate farmers who will share with you their knowledge and passion for an entire region where most of the vegetables sold in Switzerland are grown."

https://video.wixstatic.com/video/c4e320_6dab889d641b4024a683d1897b614d33/1080p/mp4/file.mp4

Overlooking Lake Murten toward Mount-Vully.

"The villages on the southern slopes of Mont Vully are traditionally wine growing areas. The winegrowers of Fribourg and Vaud now produce excellent wines on land which was first planted with vines 2,000 years ago by the Romans. Vully is a small but fine wine region, with 150 hectares of vines, so 1% of Switzerland’s cultivated area. The wine region extends beyond the canton’s border and, since 2011, has been Switzerland’s first intercantonal AOC wine region. The wine festival where local wine can be tasted takes place every year on the second weekend in September."

There was a Volkswagen Show by the lake.

Tactile display of the old town section of Murten.

View of the ramparts

Yes, there are basically two streets

behind the ramparts

The Open Air Festival of Classical Music in Murten!

"Since 1989, the Summer Festival Murten Classics in the picturesque village of Murten has presented up to 30 classical music concerts. Musicians come from all over the world to play a unique program under the direction of Christoph-Mathias Mueller, artistic director of the festival.The Schlosshof Murten with its unique view of Lake Murten and the sunset is the main venue of the festival. Other venues are in the Schloss Münchenwiler and in various locations in Murten. The small venues with only 90 to 448 seats per concert, allow a particularly familiar atmosphere."

Beautiful setting for a concert

Fresh flowers adorn the railings

Walking down the street.

Walking along the city walls, one can see cannon balls embedded in the wall.

The Berntor was first mentioned in 1239. In the Battle of Murten it was totally destroyed and had to be rebuilt several times later.

"Today's Berntor is from the second half of the 18th century, when it was built by the Bernese builder Niklaus Hebler, who also renovated the Bernese time bell tower. At the top of the Berntor is a movement made by the Ducommun brothers in La Chaux-de-Fonds in 1712. The three weight stones - cannonballs from the Murtenschlacht - must be pulled up by hand every 24 hours. The dial on the outside has only one hour hand. It represents an oath-hand, which indicates that Murten was a free imperial city."

We went to the Jäger

This is their description of the food.

"The menu in the Jäger restaurant offers a diverse selection of local and seasonal dishes prepared with fresh ingredients and great attention to detail. The cuisine in the hunter attaches particular importance to the use of regional products and to the preparation of dishes that reflect the traditions and culture of Switzerland. Such as the Zealand's treasure: various fresh salads from the region such as carrot, celery, edge and fennel with our fine and popular house dressing - this is our business card.

OR: the freshly caught fish from Lake Murtensee! The fresh and crispy roasts, which will prepare with potatoes from the Zealand - to be exact it is more than 10 kg of potatoes a day."

Started with hot bread. Crusty on the outside but soft on the inside.

The pan over over the burner to keep the meat hot in the butter so it can cook.

The meat was seared on both sides in the kitchen.

Then Eyup cut it in slices and put it to the sides.

You let the herb butter melt.

Place the slice of meat in the butter and let it cook to your desired temperature.

The Cala N2 complimented the meal so well.

Burner that you would use for fondue.

Oh me, oh my, oh my!!!!! AMAZING!

https://video.wixstatic.com/video/c4e320_0a36b49c82e547aa8772aaf3097cf227/1080p/mp4/file.mp4

Definity members of the clean plate and pan club

The table next to us had 6 professional chefs from Geneva's Gootatoo. They absolutely loved their meals.

Chefs Goutatoo, an exceptional group of Geneva-based French, Italian, and Swiss chefs, each bring their own culinary heritage and expertise.What unites them is a strong commitment to using local, seasonal produce, a core part of their mission and identity as a collective.

Equally important is the spirit of camaraderie they embody, something so essential in the cooking industry.