Zuger Kirsch: celebrated spirit

Zuger Kirsch: celebrated spirit

One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area. This celebrated spirit is also the most important ingredient of Zuger Kirschtorte, which is made of almond meringue, sponge, butter cream and Kirsch. This cake was created by the Zug pastry cook...more

La raisinée: alchemy in a cauldron

La raisinée: alchemy in a cauldron

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...more

Malakoffs: potentially addictive

Malakoffs:...

These crispy fritters made with cheese, egg, white wine and Kirsch are...more

Vacherin Mont-d'Or AOP: hot stuff

Vacherin...

Gourmets like it hot: they place the pine-wood box in silver foil, pour...more

Zuger Kirsch: celebrated spirit

One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area. This celebrated spirit is also the most important ingredient of Zuger Kirschtorte, which is made of almond meringue, sponge, butter cream and Kirsch. This cake was created by the Zug pastry cook Heinrich Höhn in 1921, and is one of the crowning glories of Swiss confectionery.

One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area.

Zuger Kirsch: celebrated spirit
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La raisinée: alchemy in a cauldron

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

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

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