Cheeses, meats, pastries and a thousand other specialties make up the outstanding and authentic Vaudois terroir that will delight your senses.
Offering a charming landscape of fertile plains and wooded hills, the north of the Lake Geneva Region is quite different from the Alps and the shores of Lake Geneva. This region of vegetable crops and forests favoured the emergence of original terroir specialties. In the villages of the Jura and the plateau, thoroughness, the love of work well-done and ingenuity are at the root of the know-how used in the precision industry and in gastronomy. Although some cured meat types claim a millennial history, the Bonvillars truffles only became popular about ten years ago. They are, however, all offered in the region's restaurants and traditional inns (called "pintes").