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!
Gamaret: a grape success
The Gamaret grape variety was created – along with its sibling, Garanoir – in 1970 by crossing Gamay and Reichensteiner stock. Since then, this red wine grape has enjoyed unparalleled success. As the grapes are highly resistant, they can be left to mature for longer. The resultant wines are of a vivid colour, fruity and spicy, and go well with grilled dishes.
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.