\n<\/p>\n

\n $\"Lausanne\"$ <\/a><\/div>\n

\nA small escapade in the winter sun of Lausanne to make you discover some of the gastronomic wonders that this city and its region have. I will introduce you to some Swiss chocolates such as the Bouchons Vaudois, the Giscards, the “Blondel” chocolates… But also absolutely divine specialties like “Malakoffs”, “R\u00f6stis”, “Fondue Suisse” and other devilish little things!<\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\nMy first instinct is to rush to a restaurant that serves the famous “Entrec\u00f4te Caf\u00e9 de Paris”! This butter comes from Geneva, but it is really worth the trip!<\/i><\/div>\n
\nMeet at the Caf\u00e9 de Paris, 5, place Saint Fran\u00e7ois.<\/i><\/div>\n
<\/p>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
<\/p>\n
\nWhat is it exactly? It’s a rare rib steak in a butter bath with herbs and spices (the composition of which is a secret!). <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
<\/p>\n
\nThe whole is served in a dish that is placed on a stove, the butter will then melt slowly and the meat will continue to cook in this wonder.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
<\/p>\n
\nThe pieces of meat are then removed when the cooking is satisfactory and to lighten the whole, the entrecote is served with “home-made” fries. All this mixture, washed down with a good red wine from the region, plunges us directly into the atmosphere that awaits us!<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
<\/p>\n
\nA little digestive walk along Lake Geneva is a must. <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nOne finds oneself on foot towards Ouchy and that falls well because I must direct myself towards the chocolate shop which sells the “Pav\u00e9s de Lausanne”. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThe weather is so sumptuous, that it is almost hard to imagine that we are in the middle of winter when looking at the pictures. The leaves of the trees are absent and the negative temperature were there to confirm my doubts! <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThis freezing weather takes away my guilt to enjoy a warm ovaltine. I think everyone knows this Swiss chocolate powder!<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nIn Ouchy, there is a chocolate shop where you can get Pav\u00e9s de Lausanne.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\nThese are cubes of butter ganache with almonds or hazelnuts coated with milk or dark chocolate. <\/i>
\n
\n<\/i><\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nYou can also find   nice Swiss chocolate knives. <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
<\/p>\n
\nAnd especially the “Bouchons Vaudois”. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\nIt is a kind of wafer with hazelnuts…<\/i>
\n
\n<\/i><\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nFilled with chocolate hazelnut cream. <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nBut the store I never fail to go to is Blondel, downtown.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThis wonderful store opened in 1850 with a creaky floor and has not yielded to a modern and “flashy” renovation.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nIt keeps all its cachet and its old-fashioned atmosphere. <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nBut we come to Blondel’s especially for its hammer chocolates, each one more delicious than the other. Between dark, milk and white chocolates, there are 48 varieties such as chocolate with burnt caramel, caramelized almonds, poppy, pistachios, flaky praline, crunchy coffee , basil, ginger, cayenne pepper, honey, lemon, chili pepper etc…<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThe hammer chocolates are of course sold by weight and every time I go there, my credit card goes up!<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
My favorites? The black with burnt caramel… <\/i>
\n
\n<\/i><\/p>\n
\n $\"Lausanne\"$ <\/a><\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nOr the milk with flaky praline and the one with caramelized almonds, although I can’t get enough of the black one with pistachios! <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/a><\/i><\/div>\n
\n<\/div>\n
\nThe laboratory of Blondel’s where all these crazy things are made for our greatest pleasure.<\/div>\n
\n<\/div>\n
\n $\"Lausanne\"$ <\/a><\/div>\n
\n<\/div>\n
\nBut you can also find truffles, each one more tempting than the other.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nWhat more can I say? I think the pictures speak for themselves!<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nSo head to Blondel at 5, rue du Bourg in Lausanne! You can also buy them by mail order on their website <\/a> http:\/\/chocolatsblondel.ch\/<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nNext, we head for the Wuthrich chocolate factory.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThe owner, Egon Kopp and his wife received me very warmly in their store at 11, avenue Juste-Olivier.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThis store has an incredible specialty, the “Giscards”! <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
<\/p>\n
\nThe Giscards were once called Rigolettos. But the former French president was so fond of this delicacy that the confectioner, who sent him a box every Christmas, renamed them after their famous fan!  <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThe “giscard” is a small chocolate (dark or milky) filled with a liquid caramel and topped with a small crunchy almond caramel. But the store has many other specialties.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nLike the “Stephanie”, a chocolate ganache sandwiched between two chocolate shortbread melts with a chocolate glaze on top.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nYou can find the “Stephanie” in a “mini” version…<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBut don’t leave without tasting the almond tuiles, so thin and so crispy! <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nA little trip to the “Coop” supermarket with my dear friend Nadine, thanks to whom I was able to discover or rediscover all these wonders. Here she presents us with a local toblerone of rather modest size. There are some truly giant ones! But you can find them in every airport in the world today.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThe famous “ragusas” filled with gianduja (which is Italian from the Piedmont, I remind you!) with whole hazelnuts, another sin that is hard to resist!<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nAnd a whole range of Swiss chocolates like Lindt and especially the lesser known Cailler.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBut also pots of dough with pieces of ovomaltine. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nAnd one of my favorite industrial chocolates, the frigor! Lindt makes a very close one which is the Lindor.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nIn the evening, twenty minutes away by car, we meet in a charming country restaurant, still on the shores of Lake Geneva: “l’Auberge de l’Union” in Bursins. Mr. Jean Claude Daglia even welcomes me in his kitchen to show me the making of the house specialty, the famous “malakoffs”. <\/i><\/div>\n
\nAn expert touch and here is a circle of bread perfectly filled with a dome of cheese dough (Gruy\u00e8re of course!!).<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThe recipe is of course a secret but count on me to unravel its mysteries!<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThis may seem heavy at first glance, as the malakoffs are deep fried. <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThe cheese dome then swells and forms an incredible crust.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nServed with a salad (whose seasoning is to die for!) and accompanied by a glass of Lavaux wine, the malakoff is best enjoyed hot.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nYou have to feel this crust and devour with your eyes its perfect and appetizing roundness.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nFinally, the knife breaks the harmony to reveal a rich and creamy interior. The whole thing is so delicate that you forget about the frying and the malakoff disappears in a few bites.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nBut the restaurant also offers entrecote with morels.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nI think this speaks for itself!<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/a><\/i><\/div>\n
\n<\/div>\n
\nBut we must not forget the traditional Swiss fondue “half and half”! Gruy\u00e8re and Vacherin Fribourgeois work together to make us drool with envy! Some pieces of bread and hop we plunge them…<\/div>\n
\n<\/div>\n
\n $\"Lausanne\"$ <\/a><\/div>\n
\n<\/div>\n
\n
\n<\/i><\/div>\n
\nThe hostess showed me the restaurant’s cellar which contains an impressive collection of bottles. <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThey even produce their own bottles.<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAnd they also offer exceptional bottles on the menu.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
The stroll continues in Lausanne.<\/i>
\n
\n<\/i><\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nIt’s time to burn off the calories you’ve eaten without any complexes.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nIt is necessary to go to the Cathedral of Lausanne, up on the hill.<\/i><\/div>\n
\n<\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nBut as if by chance, I found myself catapulted to the other end of town in front of a delicious cheese shop, “La Fermi\u00e8re” at 19, rue Saint Laurent. <\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nWhat for? To buy Swiss cheese of course! Because you can’t come here without talking about cheese at some point   or another! <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThe Vacherin Mont d’Or is indeed a Swiss cheese!<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nBut there are also Appenzeller, Vacherin Fribourgeois, Gruy\u00e8re (which has no hole!), Tomme Vaudoise, Raclette du Valais, Tilsiter etc…<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nBut Lausanne produces wines that are often unknown in the world, although they are quite incredible. <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n
\n<\/div>\n
\nDirection Lavaux by a beautiful end of day in the towns of Lutry, Saint-Saphorin and Villette<\/span>.<\/span><\/i><\/div>\n
\nIt produces wonderful grape varieties such as <\/span>Vevey-Montreux, Lutry, Villette, \u00c9pesses, Calamin Grand Cru, Saint-Saphorin, Chardonne le Vevey-Montreux, D\u00e9zaley Grand Cru…<\/span><\/span><\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n<\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThe charm of these vineyards is of course due to their geographical location. They fall directly on Lake Geneva with a breathtaking view of the Alps.<\/i><\/div>\n
\n<\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n<\/div>\n
\nAnd the sunset takes a magical turn here. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nFor our last expedition culinary of this trip, we go this time to theAuberge de Dully<\/a>.<\/i><\/div>\n
<\/p>\n
\n
\n<\/i><\/div>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThis restaurant is always crowded (reservations are almost compulsory!) and offers several specialties, but we come here especially to devour the chickens grilled over an open fire…<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nA perfectly cooked chicken that perfumes the whole restaurant and is bathed in juice…<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nBut here we eat the chicken with the “r\u00f6stis” which are served at will!<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nHard to resist…<\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nFor dessert, a tarte flamb\u00e9e with cream. A thin (but really thin!!) pastry with on top, a mixture of double cream of gruyere (but it’s not cheese anymore, just a very thick 50% cream) and sugar. The whole thing caramelizes slightly and gives an inimitable taste and texture. <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nOf course I went backstage to observe the incredible ballet of cooks who are busy on the pans where the r\u00f6stis are browning. I even did a little industrial espionage (just kidding, they gave me a few things!) and so I discovered a few secrets that I’ll be sure to share with you. <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThe famous tarte flamb\u00e9e in the oven, swelling and crackling… <\/i><\/div>\n
<\/p>\n
\n $\"Lausanne\"$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAll the recipes I discovered during this trip motivate me and will lead me to publish them here! So be patient, but Malakoffs, R\u00f6stis, Tartes Flamb\u00e9es, Swiss Fondue and Beurre Caf\u00e9 de Paris will soon have no secrets for us! <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n
\n
\n<\/i><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
A small escapade in the winter sun of Lausanne to make you discover some of the gastronomic wonders that this city and its region have. I will introduce you to…<\/p>\n","protected":false},"author":1,"featured_media":51472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[485,134],"tags":[3887],"class_list":["post-285763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel-en","category-uncategorized","tag-travel"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285763","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=285763"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285763\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51472"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=285763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=285763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=285763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Deprecated: Accessing static trait property MatthiasWeb\RealMediaLibrary\Vendor\MatthiasWeb\Utils\Localization::$PACKAGE_INFO_BACKEND is deprecated, it should only be accessed on a class using the trait in /var/www/html/public_html/wp-content/plugins/real-media-library/vendor/devowl-wp/utils/src/PackageLocalization.php on line 37