La raisinée: alchemy in a cauldron

La raisinée: alchemy in a cauldron

Raisinée – also known as vin cuit – is age-old culinary alchemy. For night after night in autumn, pear or apple juice is boiled down in large cauldrons over an open wood fire. The thickened juice was once a sugar substitute; now it is served with vanilla ice cream, meringues and crêpes, and forms...more

L'Etivaz AOP: a Swiss original

L'Etivaz AOP: a Swiss original

High up on the lush alpine meadows of the Lake Geneva Region graze the brown-and-white cows that are at the origin of L'Etivaz. They produce the...more

Bouchons vaudois: bite-sized

Bouchons vaudois:...

Only a handful of confectioners are permitted to produce these...more

Plant Robert: rediscovered

Plant Robert:...

This ancient grape variety of the Lavaux had been all but forgotten when...more

La raisinée: alchemy in a cauldron

Raisinée – also known as vin cuit – is age-old culinary alchemy. For night after night in autumn, pear or apple juice is boiled down in large cauldrons over an open wood fire. The thickened juice was once a sugar substitute; now it is served with vanilla ice cream, meringues and crêpes, and forms the filling for exquisite cakes, such as the famous gâteau raisinée.

La raisinée: alchemy in a cauldron

L'Etivaz AOP: a Swiss original

High up on the lush alpine meadows of the Lake Geneva Region graze the brown-and-white cows that are at the origin of L'Etivaz. They produce the healthy milk for this celebrated summer alpine cheese, which is made in large copper cauldrons over an open fire. This was the first cheese to receive the Swiss AOP (Registered designation of origin) label.

L'Etivaz AOP: a Swiss original

Bouchons vaudois: bite-sized

Only a handful of confectioners are permitted to produce these cork-shaped sponge delicacies. Their filling comes as a surprise: the finest almond praline mass. Their name is a wordplay that refers both to their form, in the shape of a cork (French: "bouchon"), as well as to the French word for mouth ("bouche").

Bouchons vaudois: bite-sized

Plant Robert: rediscovered

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.

Plant Robert: rediscovered