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...
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...
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...
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...
Rissole aux poires: fruity and sweet These pastry cases filled with pear compote are a Geneva speciality, traditionally prepared at home by families over the Christmas period. For the filling, a special...
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...
La longeole: a supreme sausage The people of Geneva love their longeole – the most packed and substantial of all Swiss sausages. It is made with gelatinous pork and flavoured with a spice mixture...
