Pré de Bière

The alp

At an altitude of 1345 m, surrounded by 116 hectares of grazing land, this typical chalet offers the opportunity of appreciating the local products and magnificent scenery of the Jura vaudois.

The mountain chalet of the Pré de Bière, close to Marchairuz Pass, is both a place full of history and a building recently renovated to guarantee an ideal welcome for visitors.

Hikers and gourmets are welcome at 1345 m altitude to meet the Germain family, observe their cheesemaking work, taste and purchase delicious local products.

In summertime some hundred cows graze around the Pré de Bière and provide the milk for the ‘Gruyère d’alpage AOP‘ prepared on-site, together with serac, butter and double cream.

The team

  • Madame Germain devotes her days to hosting groups, selling products and running the chalet
  • Mr Germain takes care of making the Gruyère d’alpage AOP
  • 3 shepherds assist them in their daily work
Elisabeth Germain

Elisabeth Germain

Philippe Germain

Philippe Germain

Tanguy, Bertrand et Célestine

Tanguy, Bertrand et Célestine

Our products

  • Gruyère d’alpage AOP
  • Serac
  • Double cream
  • Butter
  • Mountain pasture meat
  • Meringues
  • Bricelets (fine, crispy waffles)
  • Farm ice cream
  • Honey and jams

Refreshment bar

A superb area in front of the chalet offers the possibility of welcoming groups or simply people passing through.

High tables provide the opportunity of enjoying a glass of Chasselas vaudois along with a platter of homemade products, and above all of chatting with the hosts.

Demonstration cheese dairy

The Germain family welcomes groups from 7 am to 9.30 am, to enjoy the unique experience of observing how the Gruyère d’alpage AOP is made, along with the presentation of the cheesemaker, a short film and above all a copious breakfast. A discovery that delights both companies and schools!

The price is CHF 18/pers. on reservation.
Elisabeth Germain: 079 754 04 78


Further up from Marchairuz Pass you’ll find two trails, for mountain biking and hiking.