Gastronomy

The canton of Vaud is seventh heaven for people who like good food. From gourmet restaurants on lakeside terraces to small mountain inns, the choice is huge and the menu varied. The shores of the lake play host to the densest collection of top restaurants in Switzerland as well as numerous bistros and traditional or exotic inns. The typical dishes not to be missed include: l’omble chevalier du lac (local Arctic char), papet vaudois (sausage and pear dish) or the succulent tarte au vin.

The canton of Vaud is a region that boasts an extraordinary number of "toques", or top-class chefs. The list is headed quite naturally by Frédy Girardet, crowned "Chef of the Century", inventor of “nouvelle cuisine” and acclaimed by his contemporaries as the chef in Europe year after year, whose restaurant was located in Crissier, close to Lausanne. Girardet retired in 1996, and his establishment, the Restaurant de l'Hôtel de Ville, was taken over by one of his students and disciples, Philippe Rochat.

This restaurant, in turn, has attracted royalty, heads of state and the finest gourmets from all four corners of the globe. Visiting connoisseurs plan to stay in the region for several days solely to enjoy his cooking as well as that of Gérard Rabey at the Pont de Brent close to Montreux, of Bernard Ravet at the Restaurant de l'Hermitage in Vufflens-le-Château, of Carlo Crisci at the Restaurant du Cerf in Cossonnay, plus the surprising molecular cuisine of Denis Martin in Vevey or the creations at the Auberge du Raisin in Cully.

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