Bondelles: smoked whitefish

Bondelles: smoked whitefish

A speciality from Lake Neuchâtel is the bondelle, a native species of whitefish, which is smoked according to ancient recipes. There is also a great tradition of fishing on Lake Murten, where there are still fishing families. Other delicacies here...more

Meringues & whipped cream: the dream partnership

Meringues & whipped cream: the dream...

What could be nicer than meringues and whipped cream from the Gruyère region? Often they are served with fresh berries, making a heavenly threesome - crispy, creamy and fruity all at the same time. Traditionally, the meringues are baked in a wood...more

L'omble chevalier: knightly

L'omble...

This delicate fish of the char family is known as Lake Geneva's "knight...more

Fricassée: Geneva-style stew

Fricassée:...

The fricassée de porc à la genevoise – pork fricassée, cooked...more

Bondelles: smoked whitefish

A speciality from Lake Neuchâtel is the bondelle, a native species of whitefish, which is smoked according to ancient recipes. There is also a great tradition of fishing on Lake Murten, where there are still fishing families. Other delicacies here include pike and perch fillets: most memorably enjoyed on a terrace with views of the lake.

Bondelles: smoked whitefish

Meringues & whipped cream: the dream partnership

What could be nicer than meringues and whipped cream from the Gruyère region? Often they are served with fresh berries, making a heavenly threesome - crispy, creamy and fruity all at the same time. Traditionally, the meringues are baked in a wood oven. The double cream is brought to the table in artistically carved little wooden jugs. This is traditional Fribourg culinary culture!

L'omble chevalier: knightly

This delicate fish of the char family is known as Lake Geneva's "knight of the fish", and has been part of the city's gastronomic heritage for centuries. It is traditionally prepared with butter, Geneva white wine, egg yolk and cream. As the fish only thrives in clean water, its presence is a good indicator of the ecological health of the lake.

L'omble chevalier: knightly

Fricassée: Geneva-style stew

The fricassée de porc à la genevoise – pork fricassée, cooked Geneva-style – is a taste of an ancient cuisine: rustic, authentic and traditional, it is a gastronomic treat well worth discovering. The dish is prepared with the finest pork, and cooked in a sauce with fresh blood. It may sound macabre – but tastes superb!

Fricassée: Geneva-style stew