Capuns: gerold en gevuld

The art of wrapping vegetables and meat in chard leaves is one that the cooks of Graubünden have mastered superbly. As demonstrated by capuns, which have evolved from a simple farmers' dish to a delicacy. Every family, every village, every valley has its own recipe. And each one is, of course,... meer

Chillon

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... meer

Rissole aux poires: fruity and sweet
Saanen mustard & ham: succulent

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

Capuns: gerold en gevuld

The art of wrapping vegetables and meat in chard leaves is one that the cooks of Graubünden have mastered superbly. As demonstrated by capuns, which have evolved from a simple farmers' dish to a delicacy. Every family, every village, every valley has its own recipe. And each one is, of course, the best!

Capuns: gerold en gevuld

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.

Rissole aux poires: fruity and sweet

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