Vaud sausages: heavenly

Vaud sausages: heavenly

Culinary highlights – 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, made...more

Chasselas: tangy white wine

Chasselas: tangy white wine

Culinary highlights – 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...more

Papet vaudois: a crafty creation

Papet vaudois: a...

Culinary highlights – Potatoes, leeks and a tasty...more

Pinot noir: blue-blooded character

Pinot noir:...

Culinary highlights – With its 36 hectares, the city of...more

Vaud sausages: heavenly

Culinary highlights – 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, made with cabbage. The boutefas meanwhile, which can weigh as much as a whopping 2 kilograms, is a monument to the sausage-maker's art.

Vaud sausages: heavenly

Chasselas: tangy white wine

Culinary highlights – 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 years on the sunny slopes above Lake Geneva, in the Vully region, around Aigle, and in the region of Yverdon-les- Bains. Chasselas wines make an excellent aperitif, go well with fish, and are the classic accompaniment to fondues. Alongside the red Pinot noir, the white Chasselas is the most extensively cultivated grape variety in Switzerland, as well as one of the most popular.

Chasselas: tangy white wine

Papet vaudois: a crafty creation

Culinary highlights – 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 delicacy was created in the village of Orbe more than 1,100 years ago. The locals had insufficient meat to feed the king and his entourage who were passing through, so they added cabbage to the sausages to make the meat go further. The king was impressed – and the villagers had created a unique dish.

Papet vaudois: a crafty creation

Pinot noir: blue-blooded character

Culinary highlights – With its 36 hectares, the city of Lausanne is the leading public owner of vineyards in Switzerland. The vines of the Domaine de la Ville are cultivated in integrated production, and since 1803, the fine Pinot noir grapes have been auctioned publicly on the second Saturday in December in the Town Hall. The resulting top-class wines are also available at many top restaurants.

Pinot noir: blue-blooded character