Cadrans Flückiger S.A. is a subsidiary company of Patek Philippe. They specialize in the manufacture and finishing of dials. Not only do they make dials for Patek Philippe, they also do dials for companies suchas Audemars Piguet and IWC amongst others. It was fascinating to learn that a dial can have anywhere from 40 to 70 processes applied to it. Sadly we were unable to take photos inside the factory areas, but it was really interesting to have the processes explained and to see them in action.
Enamelling and engraving are also carried out at Cadrans Flückiger and we were fortunate
to be able to see the artisans working at both techniques. Enameling is very
pretty but the amount of work involved explains why the pricing can be quite a
bit more for a watch. The engraving studio also had several guilloché machines
dating back to the 1800’s still being used.
Lunch was at a hotel we stayed at several years ago, the
Beau Rivage Neuchatel. Not associated with the Beau Rivage Geneva, this stately
hotel is also situated by a lake, Lake Neuchatel to be precise. It was nice to
return even if for a little while.
Memories of our dinner on our last visit had us anticipating
the wonderful lunch that awaited us.
The wild mushrooms in puff pastry were really tasty and the
freshness of the mushrooms was evident in the level of flavor.
Main course was a simple prepared chicken supreme, with
vegetables and a chorizo cream sauce. The sauce had a nice spiciness to it.
Dessert was an apple tart tatin, beautifully presented and
very delicious!
After lunch we had time for a quick walk outside.
Views of the beautiful town of Neuchatel.
After our fantastic lunch it was back on to the bus. Our
next destination was to a visit to the chocolate factory of a Maison Cailler, located in Broc, up in to the
mountains of La Gruyere. Part of the Nestle Group, Maison Cailler was founded
in the early 1800’s by Francois-Lois Cailler. Over the next 100 or so years the
manufacturing of chocolate was perfected with the ultimate secret to creaminess
being the use of condensed milk made from the high quality milk from the cows
of the region.
We took part in a tour of the factory which started with a
series of rooms, each depicting a different period in the history of chocolate.
From the Aztecs to the Conquisatadors, the arrival of chocolate in Europe, right
up to the founding of Maison Cailler and the 20th century. Very
interesting and well done.
After the history rooms you start in to the factory proper. Glass
walls separate the factory from the tour area where displays and samples of
ingredients are arranged. An audio device is given to each tour member at the
start and when held to an icon at each display you learn more about the
ingredients and where they are from. There is also information on the
farmers/growers and their locations in the world.
And of course you can’t
finish a chocolate factory tour without trying some freshly made chocolate.
We also had time for a bit of chocolate retail therapy.
This ends part 1 of Day 3 part two will see us head to the
historic for town of Gruyeres for dinner.
