Perch fillets: a culinary delight
Culinary highlights – Anyone travelling along the sunny side of Lake Geneva will notice them time and again on menus: freshly caught "filets de perches" (perch fillets), served fried, à la meunière, or in a fine white-wine sauce. Professional fishermen sail out onto the lake early in the morning to collect the perch from their nets. Their glittering catch can be bought at the harbours in Lausanne, Montreux and Vevey, as well as at the region's markets. Or you can simply head out onto a breakwater with your rod and try your luck.
Plant Robert: rediscovered
Culinary highlights – This ancient grape variety of the Lavaux had been all but forgotten when four enterprising winegrowers in the Cully region had the idea of cultivating the fine red grape again. It paid off. The "Plant Robert" is a characterful wine, comparable to Gamay; it goes well with rustic fare, but with its finesse can also accompany the most sophisticated dishes with bravura.
Whitefish: a delicacy
Culinary highlights – One of the finest edible fish of the region is the whitefish, a member of the salmon family (Coregonus). It is served in the region around Lausanne and Montreux – Vevey in a host of ways: as a whole fish, filleted, smoked, as a mousse or in a terrine. "La féra" tastes best of all enjoyed at one of the numerous restaurants with views of the lake.
Eaux-de-vie: fruit spirits
Culinary highlights – Nowhere in Switzerland enjoys more hours of sunshine than Valais. As a result, the Rhone valley at the start of the Val d'Hérens is a paradise for fruit and vegetables. And where apricots, pears, apples and grapes grow so well, fine spirits will not be far away: pears are made into Williamine, apricots into Abricotine, and grapes into grape marc spirit.