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... meer

Chillon

Saanen mustard & ham: succulent

One of the culinary gems of the region is home-made Saanen mustard. Every family, every restaurant has its own secret recipe. It tastes so good... meer

Saanen mustard & ham: succulent
Simmentaler beef: superb

Simmentaler beef: superb

The cattle in this idyllic mountain region enjoy plenty of space to roam, as well as lush grass and healthy mountain air. You can tell from the... meer

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

Saanen mustard & ham: succulent

One of the culinary gems of the region is home-made Saanen mustard. Every family, every restaurant has its own secret recipe. It tastes so good that some people eat it on its own, with a spoon – but it tastes best of all accompanying Hamme, the succulent leg of ham from the region.

Saanen mustard & ham: succulent

Simmentaler beef: superb

The cattle in this idyllic mountain region enjoy plenty of space to roam, as well as lush grass and healthy mountain air. You can tell from the superb quality of the meat. Beef from the neighbouring Simmental is the best far and wide, with fillet steaks and entrecôtes featuring on the menus of top restaurants. Gstaad also offers plenty of other meaty treats, from kid in spring to Alpschwein (pork from pigs fattened on the alp) in the autumn, accompanied by fresh garden vegetables. And to crown it all: mouth-watering cheeses, including truffle-flavoured Brie.

Simmentaler beef: superb