Meringues & whipped cream: the dream partnership

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...more

L'omble chevalier: knightly

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...more

Fricassée: Geneva-style stew

Fricassée:...

The fricassée de porc à la genevoise – pork fricassée, cooked...more

Cardon: a unique vegetable

Cardon: a unique...

The cardoon (French: "cardon") is a thistle-like vegetable cultivated in...more

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!

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.

L'omble chevalier: knightly

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!

Fricassée: Geneva-style stew

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