Cheese, saucisson, wine, pâtisserie: the Vaud region is without doubt the richest canton in Switzerland in terms of terroir produce. There are currently no fewer than 500 Vaud specialties and 250 producers spread over the whole of the region, making this canton a real land of plenty.
Which other Swiss canton could boast 3 AOP (appellation d’origine protégée, protected appellation of origin, formerly AOC): Gruyère, Vacherin Mont-d’Or and L’Etivaz? As well as 3 IGP (indication géographique protégée, protected geographical indication): saucisson sec, saucisson vaudois and saucisse aux choux? None!
Discover or rediscover the vast variety of recipes and produce from mountains, lakes and countryside: papet vaudois (leek and potato mash with sausage), Malakoff de Vinzel (hot gruyere fritters), gâteau du Vully (sweet or savoury cream tart) , Tomme Fleurette cheese, perch fillets, taillé aux greubons (puff pastry with lard crackling), féra fumée (smoked fera fish), Maréchal (herb-crusted cheese), tarte à la raisinée (tart filled with apple or pear syrup), fondue with L’Etivaz AOP and Gruyère AOP, oven-baked Vacherin Mont-d’Or, salée au sucre (a flat cream cake), and more.
All these dishes are accompanied, as they should be, with the magnificent Vaud wines, either choice Chasselas or other white, rosé or red vintages, from La Côte, Lavaux, the Chablais, the Côtes de l’Orbe, Bonvillars and Vully.