Plain in pigna: "oven rösti"

Plain in pigna:

This dish belongs to the Engadine just like the sunshine and the snow. Made with chopped potato and meat, it is baked in a wood-fired oven over glowing embers until crisp: a rustic, old-fashioned dish that brings long-forgotten flavours to the palate.meer

Gerstensuppe: full of goodness

Gerstensuppe: full of goodness

Graubünden's celebrated barley soup evolved here hundreds of years ago; it also contains many other ingredients including bacon and beans. Now...meer

Pinot noir: blue-blooded character

Pinot noir:...

With its 36 hectares, the city of Lausanne is the leading public owner...meer

Bouchons vaudois: bite-sized

Bouchons vaudois:...

Only a handful of confectioners are permitted to produce these...meer

Plain in pigna: "oven rösti"

This dish belongs to the Engadine just like the sunshine and the snow. Made with chopped potato and meat, it is baked in a wood-fired oven over glowing embers until crisp: a rustic, old-fashioned dish that brings long-forgotten flavours to the palate.

Plain in pigna:

Gerstensuppe: full of goodness

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.

Gerstensuppe: full of goodness

Pinot noir: blue-blooded character

With its 36 hectares, the city of Lausanne is the leading public owner of vineyards in Switzerland. The vines of the Domaine de la Ville are cultivated in integrated production, and since 1803, the fine Pinot noir grapes have been auctioned publicly on the second Saturday in December in the Town Hall. The resulting top-class wines are also available at many top restaurants.

Pinot noir: blue-blooded character

Bouchons vaudois: bite-sized

Only a handful of confectioners are permitted to produce these cork-shaped sponge delicacies. Their filling comes as a surprise: the finest almond praline mass. Their name is a wordplay that refers both to their form, in the shape of a cork (French: "bouchon"), as well as to the French word for mouth ("bouche").

Bouchons vaudois: bite-sized