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Products marked with the “VAUD CERTIFIÉ D’ICI” 100% Vaud label offer a guarantee of proximity, quality and traceability. More than 170 producers make around 1,700 products with love, and with a minimum of 80% raw materials from the Canton of Vaud. Here’s an overview of eight specialities. Looking for other such gems? Discover the partner groceries.
Vaud PDO walnut oil
An attractive golden colour, this oil draws on a long craft tradition. The walnuts are roasted in a cauldron before being pressed, which intensifies the aromas by enriching them with toasted notes.
That little extra: A few drops are enough to add flavour to a salad dressing, as well as to fresh cheese, freshwater fish or even a dessert.
Étivaz PDO
Aromatic, fruity and smoky – this is how we would describe the very distinctive taste of this mountain-pasture cheese. Made from May to October in cauldrons heated over open fires, it is then aged for at least 135 days.
Where to taste it: At Lausanne market, Place de la Riponne, at the Alves Fromages stall.
Malakoff
Some say it was named after a fort assailed by Vaud mercenaries in Crimea, others that it was to honour a Russian general. What is certain is that this fritter originating from La Côte will not disappoint lovers of Gruyère cheese!
Where to taste it: At the Auberge Communale du Mont-sur-Lausanne, also as a takeaway.
Place du Petit-Mont 4, 1052 le Mont-sur-Lausanne
Papet vaudois
Potatoes, leeks, white wine and white cabbage sausage are the ingredients of this must-taste Vaud speciality. A comforting dish with the colours of the cantonal flag to commemorate its independence in 1798.
Where to taste it: At the Buvette Vaudoise
Rue Cité-Devant 13, 1014 Lausanne
Pâté vaudois
This traditional picnic fare has as many recipes as it has producers. You can recognise this particular meat pie from its golden pastry, the hole on top in which jelly is poured and its pork, veal or poultry stuffing.
Where to taste it: At the butcher’s La Bouche Qui Rit
Rue Madeleine 10, 1003 Lausanne
Taillé aux greubons
When my first is a preparation with yeasted dough, my second is a solid residue of melting pig fat into lard and my whole is an ancestral peasant speciality to be savoured at apéro with a nice glass of white wine.
Where to taste it: At La Ferme Vaudoise
Pl. de la Palud 5, 1003 Lausanne
Tarte à la raisinée
No chocolate or caramel in this traditional dessert dark in colour, but “vin cuit”, a misleading name that designates apple, pear or grape juice boiled down over an open fire for 18 to 24 hours. Served in a tart, it’s a delight.
Where to taste it: At the Chalet Suisse
Rte du Signal 40, 1018 Lausanne
Vacherin Mont d’Or AOP
Servi à température ambiante ou cuit au four, ce fromage du Jura est réconfortant à souhait. Profitez-en quand il est là, car ce délice aux doux arômes – conférés par sa sangle en épicéa – se savoure seulement de septembre à avril.
Où en déguster : Au Paradis du Fromage
Rue du Simplon 25, 1006 Lausanne
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