Culinary highlights – "Cholera" is a pie that probably originated during the cholera epidemics around 1830. People no longer dared go out onto the street, so to prepare a meal they took whatever they had – potatoes, leeks,... more
Culinary highlights – One of the celebrated icons of the region's... more
Culinary highlights – You hold a piece of cheese by the fire to... more
"Cholera": a Valais curiosity
Culinary highlights – "Cholera" is a pie that probably originated during the cholera epidemics around 1830. People no longer dared go out onto the street, so to prepare a meal they took whatever they had – potatoes, leeks, cheese, onions, apples, pears, bacon – topped it with pastry, and baked the pie in the oven. Today even top chefs have created their own version of this innovative dish of leftovers.
Valais air-dried beef IGP: sublime
Culinary highlights – One of the celebrated icons of the region's gastronomic heritage is Valais air-dried beef IGP (Indication Géographique Protégée, Protected Geographical Indication). The production process was first described as far back as the 14th century: salt, herbs and spices are rubbed into the raw beef, which is then air-dried in wooden barns for at least six weeks. Only first-class leg of beef may be used. It tastes especially good with rye bread and a fruity Fendant – on a sunny terrace.
Raclette du Valais AOC: brilliant
Culinary highlights – You hold a piece of cheese by the fire to melt, scrape some onto a plate – and your raclette is ready! According to legend, a love-struck cheese-maker once inadvertently placed the cheese too close to a fire, so creating the "national" dish of the Valais. More certain is that the name raclette (from the French "racler", to scrape) was first used in 1909 at a wine fair in Sion.
