Cultural activities
Môle & Brasses Toursime is also an area full of stories and secrets just waiting to be discovered! Dive into the heart of our past through several centuries of history, where objects and anecdotes are waiting to be discovered.
Cuisine and local produce
Discover our cuisine and the land that makes us proud!
The Epougnes
Epougnes are a leavened dough-based speciality which, enhanced with butter, eggs and sugar, resembles a sourdough brioche, often worked into a crown. Traditionally, epougnes were baked every year in February for the Saint-Blaise fair, patron saint of the Viuz-en-Sallaz church.
Each family has its own personalized version of the recipe...
Les bescoins
Savoyard brioches, spiced up with green anise and colored with saffron, gourmet and original. It's such a deep-rooted local tradition that La Maison des Douceurs, the bakery in Onnion, bequeathed the bescoins recipe along with the bakery walls when it changed hands.
Traditionally eaten for breakfast, here we prefer to vary the pleasures. For example, it's eaten on toast with goat's cheese and honey. If you're more of a traditionalist, then the custom is to leave the bescoin to stale, before eating it buttered or spread with jam and dipped in a hot drink.
Rissoles
If you haven't tried them yet, you've at least heard of rissoles, or "rézules" in French dialect, these little turnovers filled with pear or apple compote, jam, or sometimes even a savory filling. Delicious, melt-in-your-mouth and comforting, rissoles can be eaten all year round, but are a real must-have for the end-of-year festivities throughout Haute Savoie.
Rissole tastings often grace Christmas markets. A "r'zules competition" was even organized for the first time at Viuz-en-Sallaz in 2021.
Tom'Ly® to melt your heart!
Inspired by the traditional reblochons en croûte from Haute-Savoie, the Tom'Ly is a fuller, even more gourmet version, made in Viuz-en-Sallaz! It's a pure invention of the chef's, born on a day of confinement! Forced to close his restaurant during long months of confinement, Yoann Boiteux, chef of La Table d'Emilie, found himself working as a home cook for his wife and 2 children. To satisfy his most demanding customers, he has to innovate.
Prepared in the style of a pie, he wraps a delicious, melting heart of farmhouse reblochon, potatoes, grilled onions, country bacon and cured mountain ham in a gourmet puff pastry... all sprinkled with a touch of perlimpinpin powder and BIM, you've got the Tom'Ly®!
The little extra that makes all the difference: all the products used come from local producers, including Reblochon from the Jourdil farm in Bogève. Thanks to its success, it's now a registered trademark, and it's only in Viuz-en-Sallaz!
Our region
Before becoming a tourist destination, Môle & Brasses Tourisme was a mid-mountain living area where peasant farming still flourishes.
Boosted by its proximity to Switzerland, it is known and recognized for its 3 emblematic sites: the Les Brasses resort, the Plaine Joux plateau and the start of Le Môle, which each year welcome beginners to downhill skiing, cross-country skiing, hiking and trail running. The range of activities is as varied in winter as it is in summer, but also in spring and autumn, with a multiplicity of service providers offering original activities: yoga hikes, bivouac hikes, stag belling, caving, ice-water swimming...
The destination's little plus? Little-known sites such as Mont Vouan, whose famous millstones are listed as a historic monument. The region has the unique ability to abound in "little hidden treasures", as we say here.
As a local destination, the challenge is not just to attract visitors from outside the region or to attract new travellers. It's also about offering a tourism proposal to the local target group: helping the people who live in Môle & Brasses Tourisme to discover or rediscover the area. Let everyone meet once again the unspoilt nature and local producers that make the area so attractive.
Our towns
Môle et Brasses is also about local life ...
