A new take on the "Papet vaudois," a Vaud classic!
Invented by the Zurich guilds
The celebrated torta di pane is made from old bread and is a favourite speciality in the Sopraceneri region. What was once a way of using up leftovers has become a...
A Delicate Delight from the Sun Terrace.
Puff Pastry – A Valaisian Art Form
Alchemy in the Stockpot
Sweet and salty flat cakes.
"Bricelets de Bénichon", a classic biscuit from Fribourg, in an entirely different way.
A new interpretation of the classic pie from the Valais known as "cholera".
A new interpretation of the classic dish: marinated roast Thurgau style.
A new interpretation of the classic dish "stuffed quail" from the Ticino.
Bündner Pasta with a Touch of Italianita.
Historic speciality of the Lucerne guilds.