La raisinée: alchemy in a cauldron

Culinary highlights – Raisinée – also known as vin cuit – is age-old culinary alchemy. For night after night in autumn, pear or apple juice is boiled down in large cauldrons over an open wood fire. The thickened juice was once a sugar substitute; now it is served with vanilla ice cream, meringues and crêpes, and forms the filling for exquisite cakes, such as the famous gâteau raisinée.

La raisinée: alchemy in a cauldron

Malakoffs: potentially addictive

Culinary highlights – These crispy fritters made with cheese, egg, white wine and Kirsch are not free from danger. Quite a few visitors have tasted one, ordered a couple more, then a couple more… the record is supposed to be twelve! The story goes that French-Swiss mercenaries brought the recipe home from the 19th-century Crimean War, perfecting it into today's delicacy.

Malakoffs: potentially addictive

Vacherin Mont-d'Or AOP: hot stuff

Culinary highlights – Gourmets like it hot: they place the pine-wood box in silver foil, pour a tangy white wine over the cheese, and bake it all in the oven. Served with potatoes, crispy bread and nuts, this "mini-fondue", unique worldwide, is an exquisite delicacy. Try it for yourself – either at home, or in one of our cosy and welcoming restaurants.

Vacherin Mont-d'Or AOP: hot stuff