L'omble chevalier: knightly

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...more

Fricassée: Geneva-style stew

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,...more

Gamaret: a grape success

Gamaret: a grape...

The Gamaret grape variety was created – along with its sibling, Garanoir...more

Cardon: a unique vegetable

Cardon: a unique...

The cardoon (French: "cardon") is a thistle-like vegetable cultivated in...more

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

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.

Gamaret: a grape success

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.

Cardon: a unique vegetable