Cardon: a unique vegetable

The cardoon (French: "cardon") is a thistle-like vegetable cultivated in the Geneva Region and neighbouring canton Vaud. It tastes of artichoke and is popular especially during colder months baked in a gratin sauce (gratin de cardon). The cardoon was introduced in the 17th century by Huguenots... more

Chillon

Marmite de l'Escalade: choc pot

When you see sweetshops displaying pots made of chocolate, Geneva's festival of L'Escalade cannot be far off. It is celebrated on 11–12 December:... more

Marmite de l'Escalade: choc pot
La longeole: a supreme sausage

La longeole: a supreme sausage

The people of Geneva love their longeole – the most packed and substantial of all Swiss sausages. It is made with gelatinous pork and flavoured... more

Cardon: a unique vegetable

The cardoon (French: "cardon") is a thistle-like vegetable cultivated in the Geneva Region and neighbouring canton Vaud. It tastes of artichoke and is popular especially during colder months baked in a gratin sauce (gratin de cardon). The cardoon was introduced in the 17th century by Huguenots who had fled to French-speaking Switzerland.

Cardon: a unique vegetable

Marmite de l'Escalade: choc pot

When you see sweetshops displaying pots made of chocolate, Geneva's festival of L'Escalade cannot be far off. It is celebrated on 11–12 December: for on this night in 1602, the troops of the Duke of Savoy tried to storm the city. Mère Royaume, a plucky cook, tipped her cauldron over the heads of the soldiers scaling the walls. To commemorate this, the Genevois eat pots ("marmites" in French) of chocolate, filled with marzipan vegetables.

Marmite de l'Escalade: choc pot

La longeole: a supreme sausage

The people of Geneva love their longeole – the most packed and substantial of all Swiss sausages. It is made with gelatinous pork and flavoured with a spice mixture containing fennel seeds. This monumental sausage must be simmered for three hours before being served – traditionally with boiled potatoes and lentils. It is especially popular during the colder months – and is of course an essential feature of Geneva's famous Escalade festivities, when the aroma of Geneva longeole wafts up from every street corner.

La longeole: a supreme sausage