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.
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!
Cardon: a unique vegetable
The cardoon (French: "cardon") is a thistle-like vegetable cultivated in the Geneva Region and neighbouring canton Vaud. It tastes of artichoke and is popular especially during colder months baked in a gratin sauce (gratin de cardon). The cardoon was introduced in the 17th century by Huguenots who had fled to French-speaking Switzerland.
Marmite de l'Escalade: choc pot
When you see sweetshops displaying pots made of chocolate, Geneva's festival of L'Escalade cannot be far off. It is celebrated on 11–12 December: for on this night in 1602, the troops of the Duke of Savoy tried to storm the city. Mère Royaume, a plucky cook, tipped her cauldron over the heads of the soldiers scaling the walls. To commemorate this, the Genevois eat pots ("marmites" in French) of chocolate, filled with marzipan vegetables.