The taste of Switzerland in your kitchen!
Take a little piece of each region with you on your visits – and relive your tastiest moments right in your kitchen.
Regional products are usually available in local shops or in places dedicated to regional products. Some online shops also allow you to have them delivered directly to your home.
Chefs Ambassadors
In order to elevate the products of the Great Sites of Taste, Ambassador Chefs present original recipes for each region that you can make at home.
Don’t forget to share your achievements with us on social networks by mentioning @swisstastes!
Films produced by Canal 9, in partnership with SEL DES ALPES and the Grandes Tables Suisses.
BaselAlpes VaudoisesMorgesVal-de-TraversAjoieLavauxBellelayValposchiavoBonvillarsSt.GallenCentral SwitzerlandVal d’HérensLiechtenstein, WerdenbergTicinoGrindelwald
Knödel with candied cherries and Basel Läckerli
Recipe by Pascal Steffen – Roots restaurant in Basel
Behind the scenes
Carpaccio of venison marinated in SEL DES ALPES
Recipe by Marie Robert – Café Suisse restaurant in Bex
Behind the scenes
Marinated Arctic char with AOP Walnut Oil and Fleur des Alpes
Recipe by Romain Dercile – Restaurant Fleur de Sel in Cossonay
Behind the scenes
Risotto with Absinth
Recipe by Claude Frôté
Behind the scenes
Blue lobster flambéed with Damassine AOP brandy
Recipe by Clément Bourgeois – Restaurant Le Soleil à Châtillon
Vaud lake trout bricelets with Chasselas
Recipe by Guy Ravet – Chef at the Grand Hôtel du Lac in Vevey
Crépinettes of farmhouse poultry supreme with Tête de Moine AOP
Recipe by Jean-Marc Soldati – Chef of the Hôtel-Restaurant du Cerf in Sonceboz
Rye and chestnut ravioli with camomile flowers and salamis by Franco and Paolo
Recipe by Flavio Lardi, Chef at Hotel La Romantica
Black Truffle Royale, Smoked Potato, and Garden Lovage in Thin Tartlet
Recipe by
GRÉGORY WYSS – CHEF at RESTAURANT GERBER WYSS
St.Gallen & Its Bratwurst Culture
Recipe by Bernadette Lisibach – Restaurant Neue Blumenau
Central Switzerland & its AlpsBrinz AOP
Recipe by Christoph Koller – Culinarium Alpinum
The Val d’Hérens and its Hérens breed of cows
Recipe by Eddy Maître – Hôtel Dents de Veisivi
Liechtenstein, Werdenberg and its Ribelmais AOP
Recipe by Martin Real – Weinlaube in Schellenberg
Ticino & its Merlot
Recipe by Luca Bellanca – Restaurant Meta
Grindelwald & its Eigerness
Recipe by Tilo Amft – Café 3692
