Specialities
Amandine de Sainte-Croix
This almond and honey-based specialty is known beyond our borders. The cake was created by a traditional confectioner in the Jura and shows the region’s know-how....
Bouchons vaudois
Bouchon vaudois is a delicacy in the shape of a cork. It consists mainly of grated almonds and chocolate and was created in 1948 in the aim of introducing a specialty emblematic of the Lake Geneva Region....
Boutefas
Raw pork product, whose maturing process is interrupted, to be eaten after cooking. Packaged in a pork caecum closed with a string. Outer aspect: golden brown. The meat is pinkish red presenting regular granularity. Weight between...
Cabbage sausage IGP
Pure smoked pork product, whose maturing process is interrupted, to be eaten after cooking. Packaged in curved beef entrails measuring 38 to 44 mm in diameter. Outer aspect: golden brown. The meat is pinkish red presenting regular...
Raisinée
Raisinée consists of pear juice or squeezed apples heated over a log fire. The resulting fruit concentrate is used to make desserts....
Saucisson vaudois IGP
Pure raw smoked pork whose maturing process is interrupted, to be eaten raw or after cooking. Packaged in natural pork entrails. Outer aspect: golden brown. The meat is pinkish red presenting regular granularity. Calibre: 50 to 65...
Taillé aux greubons
This specialty is made from puff pastry and embedded "greubons". Greubons are the cracklings left over when melting lard. They give this delicacy an exquisite and special taste....
Région du Léman 
Gruyère AOC and Alpine Gruyère AOC
Gruyère was mentioned for the first time in 1655. As an appellation of controlled origin (AOC), Gruyère and Alpine Gruyère are terroir products coming from an area around Lake Geneva, the Alps and the Jura....
Région du Léman Tomme vaudoise
Tomme vaudoise is a soft cheese originally made in the Jura and Joux Valley. To be eaten raw or baked....
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