La Raisinée

Lausanne Airport Blécherette LSGL - North View

Lausanne Airport Blécherette LSGL - North View

av. d'Echallens

av. d'Echallens

Lausanne - Pont Bessières 2

Lausanne - Pont Bessières 2

Lausanne - CHUV Heliport - Switzerland

Lausanne - CHUV Heliport - Switzerland

Lausanne Airport LSGL Blécherette - South View

Lausanne Airport LSGL Blécherette - South View

Lausanne - Centre

Lausanne - Centre

Alchemy in the Stockpot

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The Raisinée – also called Vin cuit – is ancient culinary alchemy: On an open wood fire, pear or apple juice is boiled in large kettles for nights on end until it becomes a thick syrup. In olden times, the thickened juice was used as a sugar substitute. Today it is served with vanilla ice cream, meringues and crêpes, and it is used as a filling for exquisite works of confectionary art, for example the famous Gâteau raisinée.


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