L'omble chevalier: knightly
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.
Fricassée: Geneva-style stew
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!
Saffron: more precious than gold
Saffron flourishes in only one place in central Europe: the Valais mountain village of Mund. Just five kilograms are harvested a year, laboriously by hand. For Mund saffron comes from the three red stigmas of a crocus flower; it takes 12,000 flowers to make just 100 grams. The delicacy can be enjoyed in saffron risottos, saffron fondues, parfaits or other desserts.
"Cholera": a Valais curiosity
"Cholera" is a pie that probably originated during the cholera epidemics around 1830. People no longer dared go out onto the street, so to prepare a meal they took whatever they had – potatoes, leeks, cheese, onions, apples, pears, bacon – topped it with pastry, and baked the pie in the oven. Today even top chefs have created their own version of this innovative dish of leftovers.