Swiss Saturdays

by Lorenzo Piccoli


The morning farmers’ market: cheese (Gruyer salé, Vacherin, Brebis), bread (baguette aux olives, tresse tessinoise), vegetables (that changes depending on the season).

The New Yorker at l’Aubier in Winter, at L’Univers in Spring.

Lunch at Le Cardinal.

Fip radio, Thomoose’s Spotify playlists, or KEXP Live sessions.

Pipe and scotch.

My blog.

A bloc notes.

Update: here is the fair comment I received from an anonymous reader: ‘I had to laugh a bit about the random intellectual drops you mention (scotch, pipe, reading the New Yorker, writing in your bloc-notes while staring out of the window – I see you). Let me know when the Philip Roth transformation is complete‘.