In autumn: gourmet hike in Sulens

October 16th 2020

Hiking in Sulens

The Sulens mountain is full of varied trails and routes. They allow hikers of all levels, more or less athletic, to come and enjoy this beautiful mountain and its breathtaking panorama. Between loops and summits, everyone will find something for them!

Climb to the summit of Sulens via the Plan Bois pass

This hike is quite easy and accessible with children from 8 years old. By doing the round trip from Col de Plan Bois to the summit of Sulens, you will have done 8,7 km and 540 m of elevation gain (approximately 3h15). The path is marked to the summit of Sulens, and ¾ of the hike is on a dirt and gravel road, quite wide. 

Very pleasant in all seasons, you will walk among the mountain pastures, farms and their herds. The Sulens mountain has a total of two mountain pastures. The first one you will come across on the way up is the Gay-Perret family mountain pasture, the GAEC la Croix de Sulens, which has its winter quarters in Montisbrand, also in the commune of Les Clefs. You can admire the cows grazing at the side of the path and stop to buy the famous Pavé de Sulens, of which the GAEC la Croix de Sulens has the secret (also on sale at the Plan Bois inn at the pass).

The second, the "Grande Montagne" school mountain pasture, welcomes professionals and learners every summer, in partnership with the ENILV of La Roche-sur-Foron. It provides training and allows students to discover the life of a mountain pasture farmer. This site is open to the public, so you can visit this mountain pasture (while respecting the people working inside) and buy your piece of Abondance or Tomme. 

The signs indicate the ascent time as 1h50. The hike will take you more or less time depending on your physical condition and your stops (visit, tasting, photo break, etc.). In addition to the signs that mark the hike to the summit, the CCVT (Communauté de Commune des Vallées de Thônes) has installed large explanatory signs. The one located at the Col de Plan Bois, at the start of the hike, gives an overview of the accessible trails on the Sulens mountain, its geological formation and informs you of the places to see, such as the chapel of La Frasse. There is also another one at the school mountain pasture, explaining its mission and how it works.

Our advice for photo fans:

• Climb to the top of Sulens in the morning to get magnificent photos of the Tournette; if you climb early enough you can admire the orange-pink sunrise over the latter

• Go up in the afternoon to see beautiful lights on Mont-Charvin

• Climb to the summit for sunset; in summer, the sun sets in the “V” that the valley forms between the Cotagne mountain and the Parmelan. A magnificent natural spectacle not to be missed!

The different loops around Sulens

Several loops of different lengths allow you to discover the Sulens mountain.

For the complete tour (without the summit), count 12,1 km, 3h45 and 500 m of elevation gain for the loop starting from the Col de Plan Bois. Secondary routes allow you to take certain paths that cut across, and so you can do smaller loops. Be careful to always stay on the marked trails and follow the signs. Don't hesitate to bring good hiking shoes and poles if necessary, because some secondary paths are quite steep. 

You can even get a map or a hiking booklet with detailed routes, on sale at the Thônes Cœur des Vallées tourist office. 

From Bouchet-Mont-Charvin

Several hikes to Sulens are located in the commune of Bouchet-Mont-Charvin. From the Les Pézières car park, you can go around the Sulens mountain in 3h45, 12,1 km and 500 m of elevation gain. This will be the same route as from Plan Bois. You will also have the possibility of doing, in a round trip, the climb of Sulens from the Les Pézières car park in approximately 3h30, 7 km long and 660 m of elevation gain.

A gourmet break is a must at the Auberge de Plan Bois

Whether you want to eat or refresh yourself on the way back from your hike, the Auberge de Plan Bois welcomes you all year round in a magnificent setting.

Who are they ?

The Auberge de Plan Bois was established several decades ago. It was originally a mountain farm, quite unlike what it is today. It was later transformed into an inn and restaurant, but it has retained its Savoyard character and traditional cuisine. Gaëlle and Yannick took over the management of the Auberge a little over a year ago, in May 2019. Yannick's father bought the Auberge de Plan Bois in 2017 and worked there for two years before deciding to hand it over to his son, who has experience in the hospitality industry.

The young couple had a completely different plan at the start. They were working and discovering Canada when Yannick's father suggested they take over the Auberge de Plan Bois. They decided to return to France to seize this great opportunity!

Yannick is a professional cook and pastry chef, but Gaëlle worked in the social sector. So it was a completely new experience for her. Despite the hesitations and apprehension, they threw themselves into the project and are now delighted with the decision they made and the life they lead.

Both are concerned about a job well done and this only comes about through one thing according to the couple:

Cooking and serving local, quality products to our customers is important to us!

In fact, the cheeses are bought from local producers in the commune of Les Clefs, the coffee from the roastery in Thônes, the meat and bread also from Thônes and the country ham is bought from the salting plant in Villaz. The couple admits:

We have not yet found a potato producer in the area who could supply us with the necessary quantities.

The secrets of making donuts

The recipe or should we say the recipes for potato fritters… Indeed, there are as many fritter recipes as there are restaurateurs who cook them: each with their own recipe and each with their own shape (in a pancake or a fritter)! Yannick cooks fritters with his father's recipe, but he knows how to adapt:

The fritters are all different depending on the variety of potato used. I adapt the recipe according to the texture of the mixture. I put more or less flour, it's all by eye.

The main ingredient: potatoes. Depending on the variety of potato chosen to make the fritters, the taste will change completely. It is therefore above all knowing how to make a good selection.

Step 1:
Peel and grate the potatoes and onions (the quantity depends on your consumption)

Step 2:
Press the mixture (grated potatoes and onions) between your hands to drain the starch and excess water and juice.

Step 3:
Add the flour and eggs and mix everything together (by hand is even better!)

Step 4:
Cook the donuts in 3 baths of oil. The first in the pan allows the donut to keep its shape, the second for pre-cooking in the fryer and finally the last, just before serving, in the fryer to finish cooking and serve hot. 

The Auberge de Plan Bois is also famous for its famous Bolet, a dessert made with meringue, vanilla ice cream and melted chocolate! Don't wait to go and taste it!

The Auberge de Plan Bois in a few figures

This summer it was:

• 350 eggs per week
• 40 kg of potatoes per day
• 2 tons in 3 months

Gaëlle and Yannick work only as a pair in the off-season since they only have the dining room indoors. In the summer they hire a person to help Yannick in the kitchen and an extra person for the dining room service. 

Practical Info

The Auberge de Plan Bois is open:

Have a good hike and enjoy your meal!

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