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.
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.
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.
Tomme vaudoise: soft and smooth
Culinary highlights – Tomme vaudoise is a soft cheese best enjoyed young, when its taste is rounded and mild. But the mature version, with a clear rustic note, also has its fans. Its creamy consistency and soft rind make it an ideal dessert cheese, as well as the highlight of any cheese platter. It can also be enjoyed as a meal in itself – for example, served with vegetables or salad.