How many dishes can you name from Switzerland that don’t include cheese or chocolate? What about dishes specifically from around the region of Lake Geneva? We’re guessing (unless you’re Swiss) that you’re coming up pretty empty, which is a shame – scratch the surface of this country and you’ll find some world-class restaurants, unique local ingredients and dishes that take influence from across Europe.
Take the area surrounding Lake Geneva – the Canton of Vaud – for example. It’s home to stunning scenery, some incredibly plush hotels and is steeped in history. The regional capital is the city of Lausanne, where the International Olympic Committee is based, and towns such as Montreux and Vevey offer jaw-dropping views of the Alps. But look a little closer and you’ll find a thriving food scene full of Swiss specialities. Being close to France, Italy and Germany has had a huge effect on the region’s cuisine, with incredible cheeses, artisanal charcuterie and sweet pastries making up the majority of local produce. While fondue is ever-popular, Vacherin Mont-d’Or AOC from the Joux Valley is known as one of the best cheeses in Europe and Swiss chocolate reigns supreme, there’s so much more to discover.
Sausages and charcuterie are made with the utmost care and attention around Lake Geneva, with many holding EU-protected PGI status. The most well-known is saucisse aux choux – first created in 879 AD when Charles the Fat (a Carolingian Emperor) visited the municipality of Orbe with his imperial court. Local cooks were required to feed the vast entourage but soon began to run out of pork, so they began bulking out the mixture with cabbage and a delicacy was born.
Another sausage unique to Vaud is saucisson Vaudois PGI, a salami flavoured with garlic, coriander and white wine before being cold-smoked and usually eaten either hot or cold with beans, leeks, lentils or potatoes. It’s the perfect dish when the weather’s cold and snow settles around Lake Geneva. Keep an eye out for boutefas, too – another boiled sausage full of smoky flavour that has an unusual appearance and differs from shop to shop, as each butcher has their own secret recipe.
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Lake Geneva Region: Switzerland's gastronomic capital