L'omble chevalier: knightly

L'omble chevalier: knightly

Geneva Region – 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...meer

Fricassée: Geneva-style stew

Fricassée: Geneva-style stew

Geneva Region – 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...meer

Gamaret: a grape success

Gamaret: a grape...

Geneva Region – The Gamaret grape variety was...meer

Polenta: age-old culinary magic

Polenta: age-old...

Tessin – Preparation of Ticino polenta requires...meer

L'omble chevalier: knightly

Geneva Region – 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

Geneva Region – 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

Gamaret: a grape success

Geneva Region – The Gamaret grape variety was created – along with its sibling, Garanoir – in 1970 by crossing Gamay and Reichensteiner stock. Since then, this red wine grape has enjoyed unparalleled success. As the grapes are highly resistant, they can be left to mature for longer. The resultant wines are of a vivid colour, fruity and spicy, and go well with grilled dishes.

Gamaret: a grape success

Polenta: age-old culinary magic

Tessin – Preparation of Ticino polenta requires an element of culinary magic. The ground maize is cooked in a copper cauldron over an open fire, just as it was in the old days. The golden-yellow cornmeal bubbles for hours, even scorching a little at the bottom of the pot to get its full taste. The polenta is served up thick – and proves that the simplest food is the best.

Polenta: age-old culinary magic