Meringues & whipped cream: the dream partnership
What could be nicer than meringues and whipped cream from the Gruyère region? Often they are served with fresh berries, making a heavenly threesome - crispy, creamy and fruity all at the same time. Traditionally, the meringues are baked in a wood oven. The double cream is brought to the table in artistically carved little wooden jugs. This is traditional Fribourg culinary culture!
Rissole aux poires: fruity and sweet
These pastry cases filled with pear compote are a Geneva speciality, traditionally prepared at home by families over the Christmas period. For the filling, a special variety of pear is used – the poire à rissole – which makes these treats especially fruity, juicy and sweet.
L'omble chevalier: knightly
This delicate fish of the char family is known as Lake Geneva's "knight of the fish", and has been part of the city's gastronomic heritage for centuries. It is traditionally prepared with butter, Geneva white wine, egg yolk and cream. As the fish only thrives in clean water, its presence is a good indicator of the ecological health of the lake.
Fricassée: Geneva-style stew
The fricassée de porc à la genevoise – pork fricassée, cooked Geneva-style – is a taste of an ancient cuisine: rustic, authentic and traditional, it is a gastronomic treat well worth discovering. The dish is prepared with the finest pork, and cooked in a sauce with fresh blood. It may sound macabre – but tastes superb!