A new take on the "Papet vaudois," a Vaud classic!
Invented by the Zurich guilds
Spinach beet leaves with an inner life
The celebrated torta di pane is made from old bread and is a favourite speciality in the Sopraceneri region. What was once a way of using up leftovers has become a...
Top-quality beef, dried for 10 to 15 weeks in the fresh alpine air: that is the secret of Bündnerfleisch (not forgetting a special mixture of herbs and spices). Enjoy...
Anyone travelling along the sunny side of Lake Geneva will notice them time and again on menus: freshly caught "filets de perches" (perch fillets), served fried, à la...
From farmers' breakfast to national dish