Vendange vignoble ollon vin

Traditional Vaud recipes

Traditional Vaud recipes

For gourmets

The numerous local products are witnesses of a regional way of life. They illustrate the work of dedicated men and women who use their knowledge to refine the best that nature has to offer.

Local products shape the identity of a region. The dishes we eat and the recipes handed down from generation to generation characterise the culture and traditions of a place.

The discovery of local dishes often means a change of scenery in itself. The flavours and spices in the rich and varied range of products allow us to embark on a journey as soon as we taste them.    

Cooking can be seen as an art, a part of which we would like to share with you. Take a journey through the recipes and experience the flavours of Vaud and its products, lovingly prepared by all those who make the Alpes vaudoises so unique.

La salée Ormonanche

La Laiterie du Petit Diable in Les Diablerets

Ingrédients :
-        1 package of shortcrust pastry
-        flour
-        brown sugar (if possible use the Graeffe brand)
-        butter
-        2 dl cream (double cream is even better)
-        1 dl white wine  
-        cinnamon

Place the shortcrus pastry on a baking tray and prick the bottom with a fork.
Cover with thin layers and butter flakes as follows:
1 layer flour, 1 layer brown sugar, 1 layer butter, 1 layer flour, 1 layer brown sugar, 1 layer flour, 1 layer brown sugar, 1 layer butter
Sprinkle with cinnamon.
Mix wine and cream and pour over the cake.

Bake in the oven preheated to 200°C for 35 minutes.

Le taillé aux greubons

Backery Charlet-Ançay in Gryon

For the dough  
- 1500 g flour
- 700 cl water
- 50 cl milk 
- 75 g butter 
- 50 g yeast 
- 150 g sugar

- 200 g butter
- 400 g Vaud greubons ("Greubons" refers to the residue from the melting of lard).

Mix all ingredients.
When the dough is kneaded, roll out a rectangle (A4 sheet format) and place in the refrigerator on a baking tray. Leave to rest for 1 hour.
Then roll out the dough lengthwise to double its size (2 A4 sheets). 
Spread the butter and greubons mixture on one half and close with the other half (size of an A4 sheet).
Repeat the procedure until a length of 3 A4 sheets is reached.
Fold the rolled out mass from both ends towards the middle without overlapping, then fold it in half and leave it in the refrigerator for one hour. Repeat the process and place in the refrigerator for 24 hours.  

At the end, roll out the dough to a thickness of 1 cm, cut out the greubons in the desired shape and leave to rise to twice their volume.

Bake in a convection oven at 210°C. When they are golden brown, remove and enjoy them!

La soupe aux pois et sa cochonnaille

Restaurant l'Etable in Gryon

- 500 grams of yellow peas
- 1 onion
- 2 garlic cloves
- 1 pig foot
- 200 grams of bacon

Soak the peas for 12 hours.

Sauté the chopped onion in some rapeseed oil with the garlic cloves. Add the peas, pig foot and bacon and cover with water.

Salt, pepper and braise on low heat for at least 2 hours while stirring regularly.

Remove the meat and let it rest for 10 minutes. Carve the bacon and remove the meat of the pork foot from the bone. Mix the soup as desired and season to taste.

Place the meat in a bowl and pour the soup over it. Bon appetit.

Le Bitter des Diablerets

The Diablerets bitters is a mixture of gentian, orange peel, mountain herbs and 50 different root varieties.
Since the 19th century, it has been consumed only in the Vaud Chablais region.
Attempts were made to market it a little further, but they were unsuccessful. It is still a very typical drink of our region.
The Diablerets bitters is generally served as an aperitif or digestif.
As an aperitif it is used with ice and sometimes with mineral water, or with blackcurrant liqueur. As a digestif it is drunk pure.

In a new version from the 80's, it can be found under the name "surf" : 1/3 bitters, 2/3 Coca Cola.