Concours. Postez maintenant. Gagnez maintenant. #JaimeLesMuséesSuisses

A must to visit, the great Chillon Castle!
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#iloveswissmuseums #chateauchillon #inlovewithswitzerland

Wunderschöner Sonntagmorgen-Spaziergang in den Rosengarten und dabei die Skulpturenausstellung bewundert. Das Thema: DIALOG. Ja, schon ein bisschen morbid, wenn der Titel der Skulptur ‚ Check in‘ benannt wird, obschon es ja tatsächlich stimmt. museumspass museumspassambassador ...#iloveswissmuseums #museumspass #museumandme #museumambassador

At MBAL, “Pour tout faire, il faut une fleur” unfolds as a curatorial proposition rather than a fixed exhibition format.

Bringing together a constellation of artists working across photography, graphic design, publishing and installation, the project stages a deliberately porous field ...of practice — where images, objects and editorial forms circulate between authorship and function.

Under Nicolas Polli’s direction, the exhibition engages the instability of contemporary visual production: between hyper-specialisation and hybrid practice, between finished work and process, between exhibition design and artistic gesture.

Upcycling, re-editing, re-framing: the display itself becomes an active system of transformation, where works are continuously reconfigured through proximity, reuse and collaboration.

Less a thematic show than a working structure, it reflects on how visual languages are produced, shared and constantly rewritten within a collective ecosystem of making.

#NicolasPolli #graphicdesign #MuseumAndMe #museumspass #Iloveswissmuseums

🖼️ Pour tout faire, il faut une fleur
📍 MBAL, Le Locle mbalelocle
🗓️ 28.03–06.09.2026

At MCBA, Otobong Nikanga unfolds a practice shaped by movement, material memory, and entangled histories.

Working across drawing, tapestry, installation, photography, sculpture and performance, Nkanga traces the circulation of minerals, bodies, stories and power. Her works move between ...geological time and lived experience, revealing the complex relationships that bind land, extraction, labour and belonging.

What emerges is not a linear narrative but a layered ecology of connections — where landscapes become archives, materials carry memory, and transformation remains a collective process.

A rare opportunity to encounter the breadth of an artist whose work continues to redefine how we think about the ties between territory, resource and repair.

#OtobongNkanga #MuseumAndMe #Museumspass #ILoveSwissMuseums

🖼️ Otobong Nkanga. I dreamt of you in colours
📍 MCBA, Lausanne mcbalausanne
🗓️ 03.04–23.08.2026

The Olympic Museum
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#iloveswissmuseums #museumspass #museumandme

Learning about Switzerland, war, and all. Did you know Switzerland has its own press photo competition? 😮

Thank you museumspass

#iloveswissmuseums #museumspass #museumandme #swisspressphoto #landesmuseum

Strawinskys Piano - gebaut 1880 - müsste doch einmal restauriert werden... #iloveswissmuseums museumspass

Quand l’art inspire la gastronomie 🎨 Pour les 30 ans du Passeport Musées Suisses, chef Christophe Schmitt, épaulé par Gildas L’Hostis pour l’analyse des œuvres et chef Julien Gradoz pour la création sucrée, a imaginé trois bouchées gastronomiques inspirées d’œuvres d’art.
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Du terroir alpin d’Eugène Burnand à la douceur estivale de François Bocion, jusqu’aux souvenirs d’enfance évoqués par Albert Anker, chaque met est une interprétation culinaire de l’univers du peintre.

E. Burnand : la puissance du terroir suisse alliée à la fraîcheur des pâturages a inspiré un tartare de bœuf fumé au génépi, accompagné d’un espuma tomme vaudoise-sureau.

F. Bocion : la sérénité d’une journée d’été sur les rives du Léman s’est traduite en un filet de perche mi-cuit au citron confit, aneth, câpres et citron caviar.

A. Anker : la douceur des souvenirs d’enfance et de la campagne suisse ont inspiré une tartelette à la fraise au citron vert et bourgeons de sapin.

Une rencontre entre art et gastronomie où textures, couleurs et saveurs retranscrivent dans l’assiette les émotions suscitées par les œuvres.

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When art inspires gastronomy 🎨 To celebrate the 30th anniversary of the Swiss Museum Pass, Chef Schmitt, supported by Gildas L’Hostis for the artwork analysis and Chef Gradoz for the sweet creation, imagined three gastronomic bites inspired by works of art.

From the Alpine terroir depicted by Eugène Burnand to the summer serenity captured by François Bocion, and the childhood memories evoked by Albert Anker, each dish interprets the artist’s world.

E. Burnand: the strength of the Swiss terroir combined with the freshness of pastures inspired a smoked beef tartare with génépi and a tomme vaudoise-elderflower espuma.

F. Bocion: the serenity of a summer day on the shores of Lake Geneva inspired a semi-cooked perch fillet with preserved lemon, dill, fried capers and finger lime.

A. Anker: the sweetness of childhood memories and the authenticity of the Swiss countryside inspired a strawberry tartlet with lime and fir buds.

A meeting between art and gastronomy where textures, colours and flavours recreate the emotions of the artworks.
#EHL #EHLPracticalArts #IloveSwissMuseums