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Elise Heuberger

Gourmet specialities of the region

This cheesy speciality consists of a slice of bread topped with a mixture of cheese spread in the shape of a dome and then fried.

This delicious recipe will be served with mustard, pickles, onions and salad. The first bite will make you melt!
Malakoffs La Côte


A speciality of La Côte, Malakoffs are delicious fritters made with cheese and local white wine and fried in oil.

Papet Vaudois
The "Papet Vaudois", a traditional dish of the Canton of Vaud, is made of leek and potatoes cooked and mixed together. Its colours remind of the green and white of the flag of the Canton of Vaud. It is served with a cabbage sausage.

To enjoy this dish like a Vaudois, mix the sausage meat with the vegetable papet!
This dish is best enjoyed during the winter months.
Saucisse aux choux_01

Saucisse aux choux vaudoise PGI

Along with Saucisson vaudois PGI, Saucisse aux choux vaudoise PGI is the best-known local product of the Lake Geneva Region.

Perch Fillets
Fishes from the Lake Geneva, the Perch filets are to be enjoyed accompanied by a tartar sauce, a salad or a portion of French fries. During the summer season enjoy a terrace on the lakeside to form a complete Lake Geneva experience.
Filets de perche

Perch fillets

This typical and delicious fine lakeside fish meat is very much in demand in the restaurants on the shores of the Vaudois lakes.

Smoked Fera
Less known than the perch but as widespread as them in the Lake Geneva, the fera is eaten like its cousin the salmon, cooked, smoked, baked in the oven or just seared on the stove!

In Nyon the fishermen's village is the meeting point to buy fresh fish in the morning.
féra fumée_web_01

Smoked fera

Our lakes are home to fera, or bondelle, a fish of the salmon family. This delicacy is a never ending delight.

Taillé aux Greubons
A salty pastry made from pork greubons and a simple dough, which is available in bakeries and butcheries.

Created by farmers at the time, it is still appreciated today as an aperitif with a glass of Chasselas!
Taillé aux greubons

Taillé aux greubons

Taillé aux greubons is a savoury pastry flavoured with greubons, the leftover pieces of fat from cooked pork.

Bacon of Begnins
Seasoned with a secret blend of spices and grilled, Begnins bacon delights with its aromatic taste and can be recognized among all types of bacon.

Lard de Begnins

Bacon of Begnins

This thirty-year-old recipe of grilled bacon with spices is the most typical dish of an aperitif in a region!

Bouchons vaudois
The cork shaped Praline reminds us that the Canton of Vaud is a wine-growing region. The "Bouchons Vaudois" are a creation from 1948 which can nowadays be prepared by only some pastry chefs.
This speciality made from almonds, chocolate, egg white and a drop of Diablerets Bitter is the ultimate souvenir of the canton of Vaud.
Bouchons vaudois

Bouchons vaudois

Made only in the Lake Geneva Region, these sweet treats are crunchy and soft at the same time with a delicious almond flavour!

Raisinée Tart
This tart, made from apple and pear juice, a brown-black silky and creamy liquid was used at the time to replace sugar, is now a traditional dessert to share at tea time.


Raisinée (vin cuit - cooked wine)

Raisinée is a concentrated apple or pear juice used to make succulent cakes and sweet tarts.