La raisinée: alchemy in a cauldron
Raisinée – also known as vin cuit – is age-old culinary alchemy. For night after night in autumn, pear or apple juice is boiled down in large cauldrons over an open wood fire. The thickened juice was once a sugar substitute; now it is served with vanilla ice cream, meringues and crêpes, and forms the filling for exquisite cakes, such as the famous gâteau raisinée.
Malakoffs: potentially addictive
These crispy fritters made with cheese, egg, white wine and Kirsch are not free from danger. Quite a few visitors have tasted one, ordered a couple more, then a couple more… the record is supposed to be twelve! The story goes that French-Swiss mercenaries brought the recipe home from the 19th-century Crimean War, perfecting it into today's delicacy.
Cardon: a unique vegetable
The cardoon (French: "cardon") is a thistle-like vegetable cultivated in the Geneva Region and neighbouring canton Vaud. It tastes of artichoke and is popular especially during colder months baked in a gratin sauce (gratin de cardon). The cardoon was introduced in the 17th century by Huguenots who had fled to French-speaking Switzerland.
Gstaad sweets: seductive
Gstaad has a sweet tooth. The village confectioners offer an inspiring range of sweet temptations, from the celebrated "Saanen Gibeni" (chocolates filled with hazelnuts and hazelnut cream) to the "Gletschertüüfeleni" (chocolates filled with walnuts, almonds and chocolate cream) and to the Premium Ice Cream made from the finest Saanen cows' milk: too good to resist!