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The François-Xavier Bagnoud Observatory |
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Everyone of us, looking up into the sky, has been awestruck at the illuminated spectacle and infinity that presents itself above our heads whilst we ask ourselves about the mysteries that this universe contains.
Day visit
Rates: adults CHF 10.– / children CHF 7.–
This price does not include the funicular.
For the astronomy evenings
Rates: adults CHF 26.– / children CHF 19.–
Price includes the funicular.
Registration at the Tourist Office is necessary for the astronomy evenings.
Winter 2012-2013: Discovering the planet path and the observation of the sun
Every Wednesday at 13:15
Price 15 - / person
Registration in the tourist office the day before the animation
This animation takes place in all-weather condition |
The François-Xavier Bagnoud astronomic observatory at an altitude of 2200 metres is situated above the village of St-Luc. It can be reached by the St-Luc – Tignousa funicular railway. Located on a site renowned for the pureness of its atmosphere and absence of turbulence, it is destined for the simply curious, schoolchildren, or alert amateurs who wish to study on a semi-professional level. When you get there, before the starting the evening and in an absolute silence, broken only by the murmur of torrents, take the time to admire the landscape of our own planet.
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The making of bread in the communal oven |
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What is the bread of St-Luc ? It is not rye bread, nor is it a farmhouse type loaf, nor brown bread and even less white bread; it is simply St-Luc bread, probably different from all the other kinds of mountain village bread and very different from the rye bread bought in modern bakeries. A bread unlike any other!
Come and make your own rye bread in the village oven at St-Luc.
Registration at the Tourist Office is necessary. |
Here are the ingredients : rye, sugar, corn, salt, wheat, leaven, potatoes, fennel, water and anise.
It is not known when this recipe was first used. Maybe corn and potatoes were added when the supply of wheat was insufficient. As these ingredients were found to improve the bread they were systematically added. The use of the communal oven is organised once a year in January by the counsel. Any one interested must inscribe beforehand and then the bread chamber and oven are used day and night without interruption according to the order and number of the inscriptions received.
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The bread path |
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Take a step back in time and discover the historical heritage of St-Luc!
The explanatory panels along the bread path illustrate daily life in the mountains in times gone by, with explanations about farming in the community and the traditional old buildings.
Well illustrated and easy to follow for all ages.
The walk take you just under an hour. |
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The 18th century windmills |
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These windmills, which were restored in 1986, have lost none of their charm. They work today under the watchful eye of Mr Bernard Salamin, a miller enthusiast, who will show amateurs around these constructions. During the summer they can be seen working and there are frequent guided tours in French and German.
Officially open from July to September on Tuesdays and Thurdays
Price:
Adults: SFr 7.00
children over 10: SFr 5.00.
Group visits must be reserved in advance; contact the miller Bernard Salamin (telephone: 079 610 9271) |
| An historical 18th century site where you will discover threading through the river; the nut press, and a corn, a rye, a wheat, a barley and a fulling mill.
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The washerwomen |
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| In days gone by, for women who had no other leisure activities, the public washhouse was a convivial meeting place. Forbidden to men as pubs were to ladies, women came to wash their linen once or twice a week but also to exchange village news and daily misfortunes. Linen was rubbed on boards with the help of Marseille soap or ashes. The washhouses slowly disappeared with the advent of running water and above all washing machines. |
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Stone of the wild |
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| Several cupula stones can be found in the Val d’Anniviers. The biggest of these – the stone of the savages dominates St-Luc and the Val d’Anniviers at 1714 metres. It’s a very hard block of gneiss, cracked in several places with a length of 14 metres, a width of 6.5 metres and a volume of 15 cubic metres, which has more than 300 cupulas, some are isolated and others joined together by a channel. |
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