Pavés Tony: sweet "cobblestones"

Pavés Tony: sweet

In the picturesque Old Town of Lausanne lies the Rue de Bourg, birthplace of the celebrated Pavés de la Rue de Bourg. These "cobblestones" with their exquisite filling and coating of fine chocolate were created at the Confiserie Chez Tony. You can still buy them here – either the classic version,...more

Saffron: more precious than gold

Saffron: more precious than gold

Saffron flourishes in only one place in central Europe: the Valais mountain village of Mund. Just five kilograms are harvested a year, laboriously...more

"Cholera": a...

"Cholera" is a pie that probably originated during the cholera epidemics...more

Raclette du Valais AOP: brilliant

Raclette du...

You hold a piece of cheese by the fire to melt, scrape some onto a plate...more

Pavés Tony: sweet "cobblestones"

In the picturesque Old Town of Lausanne lies the Rue de Bourg, birthplace of the celebrated Pavés de la Rue de Bourg. These "cobblestones" with their exquisite filling and coating of fine chocolate were created at the Confiserie Chez Tony. You can still buy them here – either the classic version, or filled with Kirsch, absinthe or damassine (plum brandy).

Pavés Tony: sweet

Saffron: more precious than gold

Saffron flourishes in only one place in central Europe: the Valais mountain village of Mund. Just five kilograms are harvested a year, laboriously by hand. For Mund saffron comes from the three red stigmas of a crocus flower; it takes 12,000 flowers to make just 100 grams. The delicacy can be enjoyed in saffron risottos, saffron fondues, parfaits or other desserts.

Saffron: more precious than gold

"Cholera": a Valais curiosity

"Cholera" is a pie that probably originated during the cholera epidemics around 1830. People no longer dared go out onto the street, so to prepare a meal they took whatever they had – potatoes, leeks, cheese, onions, apples, pears, bacon – topped it with pastry, and baked the pie in the oven. Today even top chefs have created their own version of this innovative dish of leftovers.

Raclette du Valais AOP: brilliant

You hold a piece of cheese by the fire to melt, scrape some onto a plate – and your raclette is ready! According to legend, a love-struck cheese-maker once inadvertently placed the cheese too close to a fire, so creating the "national" dish of the Valais. More certain is that the name raclette (from the French "racler", to scrape) was first used in 1909 at a wine fair in Sion.

Raclette du Valais AOP: brilliant