Bloderchäs: sour but good

Bloderchäs: sour but good

Culinaire highlights – Schlorziflade, Haselbeizonne, Fenz: quirkily named dishes and foodstuffs are one of the hallmarks of Eastern Switzerland. Another such is Bloderchäs: a low-fat...meer

Linth corn: exceptional taste

Linth corn: exceptional taste

Culinaire highlights – Linth corn is a wholegrain corn: the entire kernel is ground, complete with husk and germ. It therefore retains its full content of vitamins and minerals,...meer

L'omble chevalier: knightly

L'omble...

Geneva Region – This delicate fish of the char family is known...meer

Fricassée: Geneva-style stew

Fricassée:...

Geneva Region – The fricassée de porc à la genevoise – pork...meer

Bloderchäs: sour but good

Culinaire highlights – Schlorziflade, Haselbeizonne, Fenz: quirkily named dishes and foodstuffs are one of the hallmarks of Eastern Switzerland. Another such is Bloderchäs: a low-fat cheese made in the regions of Toggenburg, Werdenberg and Liechtenstein from curdled milk ("Blodermilch" in the local dialect) without the addition of rennet. It goes well with local Rhine valley corn, Knöpfli (cheese dumplings) or potatoes.

Bloderchäs: sour but good

Linth corn: exceptional taste

Culinaire highlights – Linth corn is a wholegrain corn: the entire kernel is ground, complete with husk and germ. It therefore retains its full content of vitamins and minerals, and because its fat content is higher, it has a particularly rich flavour. As well as the customary corn dishes, it is also used to make beer, whisky and bread.

Linth corn: exceptional taste

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