Capuns: gerold en gevuld

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...meer

Rissole aux poires: fruity and sweet

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...meer

Saanen mustard & ham: succulent

Saanen mustard &...

One of the culinary gems of the region is home-made Saanen mustard....meer

Simmentaler beef: superb

Simmentaler beef:...

The cattle in this idyllic mountain region enjoy plenty of space to...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

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