9 delicious vaud recipes from around the world
A savory pastry from the Vaud region, featuring a spiral of puff pastry filled with a creamy cheese and herb mixture. Often enjoyed as a snack or appetizer.
Malakoff Vaudois are small, deep-fried cheese fritters originating from the canton of Vaud in Switzerland. They are typically made with Gruyère cheese, eggs, and a touch of flour, resulting in a crispy exterior and a gooey, cheesy interior. Often served as an appetizer or a side dish, they are a delightful representation of Swiss comfort food.
Papet Vaudois is a hearty and rustic dish from the canton of Vaud, traditionally consisting of leeks and potatoes slow-cooked to a creamy consistency, often served with a local sausage like Saucisse aux choux (cabbage sausage). It's a comforting and flavorful dish that embodies the simple, wholesome nature of Swiss rural cuisine.
A rich and comforting cheese soup originating from the Vaud region of Switzerland. This hearty soup is made with a blend of local cheeses, leeks, and a touch of white wine, offering a savory and creamy experience.
These savory cheese tartlets, also known as Ramequin in the French-speaking part of Switzerland, are a delightful specialty from the canton of Vaud. They feature a crisp pastry shell filled with a rich, creamy mixture of Swiss cheeses and baked to golden perfection.
A delightful savory tartlet from the Vaud region, featuring a rich cheese filling in a crisp pastry crust. This version offers a slightly refined approach to the classic.
A savory tart or flatbread from the Vaud region, typically made with a yeast dough base and topped with a rich mixture of cheese, onions, and sometimes bacon or herbs. It's a hearty and flavorful dish often served as a light meal or appetizer.
Savory cheese fritters from the Vaud region, characterized by their crispy exterior and a soft, cheesy interior, often served as a snack or appetizer.
A delightful Swiss-Germanic apple fritter, particularly popular in the canton of Vaud, featuring thinly sliced apples coated in a light, crispy batter and often served dusted with powdered sugar.
