Gâteau du Vully: sweet or savoury

Gâteau du Vully: sweet or savoury

The celebrated Gâteau du Vully is produced around Mont-Vully near Murten. A yeast-based dough is topped with plenty of cream and sugar; there is also a savoury version, with bacon and caraway seeds. This tastes superb with a wine from the region: a Gewürztraminer, Riesling-Sylvaner, or a Fribourg...meer

Bondelles: smoked whitefish

Bondelles: smoked whitefish

A speciality from Lake Neuchâtel is the bondelle, a native species of whitefish, which is smoked according to ancient recipes. There is also a...meer

Gerstesoep: goed gevuld

Gerstesoep: goed...

Graubünden's celebrated barley soup evolved here hundreds of years ago;...meer

Marmite de l'Escalade: choc pot

Marmite de...

When you see sweetshops displaying pots made of chocolate, Geneva's...meer

Gâteau du Vully: sweet or savoury

The celebrated Gâteau du Vully is produced around Mont-Vully near Murten. A yeast-based dough is topped with plenty of cream and sugar; there is also a savoury version, with bacon and caraway seeds. This tastes superb with a wine from the region: a Gewürztraminer, Riesling-Sylvaner, or a Fribourg wine from Mont-Vully.

Gâteau du Vully: sweet or savoury

Bondelles: smoked whitefish

A speciality from Lake Neuchâtel is the bondelle, a native species of whitefish, which is smoked according to ancient recipes. There is also a great tradition of fishing on Lake Murten, where there are still fishing families. Other delicacies here include pike and perch fillets: most memorably enjoyed on a terrace with views of the lake.

Bondelles: smoked whitefish

Gerstesoep: goed gevuld

Graubünden's celebrated barley soup evolved here hundreds of years ago; it also contains many other ingredients including bacon and beans. Now regarded as a delicacy, it is even served at gourmet restaurants such as Jöhri's Talvo.

Gerstesoep: goed gevuld

Marmite de l'Escalade: choc pot

When you see sweetshops displaying pots made of chocolate, Geneva's festival of L'Escalade cannot be far off. It is celebrated on 11–12 December: for on this night in 1602, the troops of the Duke of Savoy tried to storm the city. Mère Royaume, a plucky cook, tipped her cauldron over the heads of the soldiers scaling the walls. To commemorate this, the Genevois eat pots ("marmites" in French) of chocolate, filled with marzipan vegetables.

Marmite de l'Escalade: choc pot