Les Grandes Tables Suisses is an association of cooks from all over the country who share the same passion, as well as the quality of cuisine and service. Its active members have the common objective of promoting the gourmet cuisine professions in Switzerland.
For each Grand Site du Goût, an original video is produced with a local chef, who creates an exclusive recipe highlighting the emblematic product of his region.
Among the Great Sites of Taste in French-speaking Switzerland, we find, for example, Lavaux, known for its Chasselas. This grape variety inspired Guy Ravet, chef of the Grand Hôtel du Lac in Vevey and president of Grandes Tables Suisses, who developed a recipe for “Vaudois Bricelets of lake trout with chasselas”.
For her part, Marie Robert, chef at Café Suisse in Bex, at the foot of the Vaud Alps and winner of the 2024 Culinary Merit, imagined an original recipe highlighting Sel des Alpes, a product made by hand at the Mines de Sel de Bex: a venison carpaccio marinated in Sel des Alpes.
-In the canton of Neuchâtel, the former sponsor of the Swiss Taste Week, Claude Frôté, sublimates absinthe, an emblematic product of the Val de Travers, in a revisited traditional recipe.
All these recipes are available on the Grands Sites du Goût website.
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