Description
Just underneath the Petit Combin, in the heart of an alpine pasture where the cows produce a "flowery" milk, you can taste the local products: cheese, tomme, serac and spend a great moment of relaxation at 2'300 m of altitude.
The Sery-Laly alpine pasture is said to be one of the oldest in the Val de Bagnes, according to documents dating back to 1340. The ître de Pindin, a traditional shepherd’s dwelling, has been modestly renovated to allow the consortage that manages the alpine pasture to turn it into a refreshment hut, open in good weather, with breathtaking views of the Petit Combin. This preserved site is located on the Tour des Lacs. The 60 dairy cows on the pasture produce quality milk, which is turned into cheese at the summer dairy in the village of Lourtier (p. 31).
Francine and David Vogt
A leather craftswoman and soon-to-be mid-mountain guide, Francine divides her time between her creations and her passion for sharing alpine heritage. After several years alongside her parents at the Pindin refreshment hut, she is now taking over with her husband David. Together, they want to preserve Pindin as a simple, authentic place.
Food side
Cheese platter and Hérens dried meat with David’s homemade bread. Pindin soup and raclette served at any time. Gamay from Bovernier, Grand Entremont vineyard. Cup of milk, milk tart and Francine’s sérac cake. A small glass of homemade génépi served by dad Marc when he is there and the conversations just keep going!
Our tip
The brunch organised by Verbier Tourisme, two days of immersion on the alpine pasture with Francine, or a night in an ître available to rent on the pasture. The Corbassière footbridge is reachable in 2h30 on foot — take along a few products bought at the refreshment hut.
You can spend the night at the mountain pasture by renting an ‘ître’ (shepherd’s hut).
Only open in good weather.
