Specialities • Traditions • Chefs. Traditional and innovative Vaudois recipes, cooks full of character, places and products emblematic of the canton of Vaud.
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Specialities • Traditions • Chefs
Discover the cuisine of Canton Vaud—from traditional recipes to haute cuisine, including many classic dishes reimagined in new ways. These 25 recipes from five chefs in Vaud show how people cook—and eat—in the Lausanne region! Get to know regional specialities, local restaurants and historical anecdotes all in one book, which offers a modern take on the rich culinary traditions of Canton Vaud.
In this guide, you will find a selection of local specialities as well as places where food is celebrated. Five chefs represent the various facets of the canton’s gastronomy – from the most traditional to the most modern, and from the most local to the most fusional: François Grognuz (Brasserie de Montbenon), Serena Shamash (Eat Me), Rafael Rodriguez (Auberge de l'Abbaye de Montheron), Vanessa Jeanneret (Le Café du Grütli), Cédric Pilloud (Le Zingue). Bon appétit!
• 25 recipes from famous chefs
• Restaurant recommendations
• A list of regional products
• A contemporary look at Vaudois cuisine
David Moginier is a food journalist for 24 heures and a food critic. He has been editor-in-chief of Le Matin and Edicom.ch. As a native Vaudois, he never stops exploring the canton to find the best producers, winegrowers and restaurants. He has written two books of fiction, published his own cookbook and written cookbooks for several chefs, including the three-starred Franck Giovannini and the two-starred Carlo Crisci.
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« In Vaud you will find the products of a varied agriculture, a lake teeming with delicacies, and hillsides where the Chasselas vines, classified as a UNESCO World Heritage Site, flourish. A host of artisans passionately produce true local specialities that renowned chefs and cooks highlight in their dishes. »