Chasselas: tangy white wine

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....meer

Papet vaudois: a crafty creation

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...meer

Whitefish: a delicacy

Whitefish: a...

One of the finest edible fish of the region is the whitefish, a member...meer

Mandelbärli: a Bern classic

Mandelbärli: a...

Bern's emblem, the bear, also features in the city's cuisine. For...meer

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.

Chasselas: tangy white wine

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.

Papet vaudois: a crafty creation

Whitefish: a delicacy

One of the finest edible fish of the region is the whitefish, a member of the salmon family (Coregonus). It is served in the region around Lausanne and Montreux – Vevey in a host of ways: as a whole fish, filleted, smoked, as a mousse or in a terrine. "La féra" tastes best of all enjoyed at one of the numerous restaurants with views of the lake.

Whitefish: a delicacy

Mandelbärli: a Bern classic

Bern's emblem, the bear, also features in the city's cuisine. For decades, the Bernese have enjoyed Mandelbärli ("almond teddy bears") made from almonds, sugar, butter and egg white, from the confectioner Beck Glatz. They were inspired by the bear dance portrayed on the bell, cast in 1596, of the Holy Spirit Church. Flavours include chocolate, honey and lemon, as well as the classic vanilla.

Mandelbärli: a Bern classic