Vaud sausages: heavenly Several famous and much-loved sausages originated in the Lake Geneva Region. The best known is the saucisson vaudois, but no less popular is the saucisse aux choux,...
L'Etivaz AOC: a Swiss original High up on the lush alpine meadows of the Lake Geneva Region graze the brown-and-white cows that are at the origin of L'Etivaz. They produce the healthy milk for this...
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...
Chasselas: tangy white wine Féchy, Yvorne, Dézaley: just some of the evocative names of the region's crisp white wines. They are made from the Chasselas grapes that have thrived for more than 800...
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...
Vacherin Mont-d'Or AOC: 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...
Papet vaudois: a crafty creation Potatoes, leeks and a tasty pork-and-cabbage sausage: that's papet vaudois, the favourite dish of residents of the Lake Geneva Region. According to legend, this...
