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.
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.
Chasselas: tangy white wine
Féchy, Yvorne, Dézaley: just some of the evocative names of the region's crisp white wines. They are made from the Chasselas grapes that have thrived for more than 800 years on the sunny slopes above Lake Geneva, in the Vully region, around Aigle, and in the region of Yverdon-les- Bains. Chasselas wines make an excellent aperitif, go well with fish, and are the classic accompaniment to fondues. Alongside the red Pinot noir, the white Chasselas is the most extensively cultivated grape variety in Switzerland, as well as one of the most popular.
Papet vaudois: a crafty creation
Potatoes, leeks and a tasty pork-and-cabbage sausage: that's papet vaudois, the favourite dish of residents of the Lake Geneva Region. According to legend, this delicacy was created in the village of Orbe more than 1,100 years ago. The locals had insufficient meat to feed the king and his entourage who were passing through, so they added cabbage to the sausages to make the meat go further. The king was impressed – and the villagers had created a unique dish.