Category Archives: Swiss Terroir Products

Springtime with Slow Food: Disco Soups, Slow Mobiles, Eating ALL the goat, and a visit to an organic farm

Slow Food Switzerland has got a lot going on these days! Sadly for Genevans, most of it seems to be happening in parts of the country that are further away than most of us would like to go (scroll down to 1 June for a day-long farm excursion a little closer to home). Nonetheless, their initiatives are inspiring and make me wish there was a more active community of responsible foodies in Geneva. For instance, they’ve finally launched the Slow Mobile, a kitchen on wheels that tours the country to teach kids how to cook using fresh, local products. In April, Slow Food Vaud organized a DISCO SOUP in Lausanne to remind people not to waste food. Now, I don’t know what a Disco Soup is exactly, but I want it!  So consider joining Slow Food Geneva….. so we can have our own disco soup!

23-25 May

Seems worth noting that Slow Food chefs around the country will each be taking up the challenge of cooking an entire goat. Why, you ask? Well that’s the point isn’t it. Today most chefs rely only on the better, easier to cook cuts of the meat, leaving many other edible, but harder to cook, parts of the animal to waste. This Slow Food event attempts to counter this culinary lazy streak by trying to revive the spirit of the Bouchon Lyonnais, a snout-to-tail cooking tradition that has also been taken up over the last couple of years in trendier big-city restaurants. (Corner Room in London by the way is a great place to try exquisitely prepared cheaper parts of various animals).

Details: If you’re interested in partaking, check out the Slow Food CH agenda for a location near you.

June 1, 10am-3pm

Pack up the kids, spend the day at an organic farm near Lausanne! 

Slow Food Vaud invites you to visit Marché Bio Kalt, an organic farm that truly does it all: Cheese addict? Check-out their cheese production, made from the milk of their own cows and goats. Lactose intolerant? They also have a bakery with a wood-burning oven that churns out a variety of traditional breads. Gluten intolerant? They have a permaculture vegetable garden and a solarium where they dry out aromatic plants. Not convinced by the flora? Well they have fauna too, naturally: beehives, cows, goats, pigs, chickens, you name it. Don’t leave without stopping by their market, where you can purchase their products (including tofu).

Details: 40chf for Slow Food members, 50chf for non-members. Kids up to 10 years old enter free. Kids over 10 and up to 20 enter at a fee of 1chf per year of age above 10 (ie, 11 years old = 1chf, 12 = 2chf, etc.)

Sign up by 25 May by contacting the Slow Food organizers: Marie-Claire Pecoud : 077 474 84 45 or Brigitte Streiff : 078 601 81 10

Marché Bio Kalt  –  Les Eterpis 2 1124 Gollion

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Tomatoes for all, and other tomatoes, too!

Allow me to brighten up this slightly schizophrenic Monday morning: I just discovered an initiative of ProSpecieRara called Tomates Urbaines (that’s “Urban Tomatoes”, for the truly franco-deficient) to encourage people to grow disappearing varieties of tomatoes.

The concept? Everyone has the right to have seeds. Now that’s food for thought. Seems obvious at first, but according to ProSpecieRara, access to seeds is becoming increasingly limited due to the creation of varieties that are more resistant to disease etc. So far so good, but apparently, when you replant the seeds that come from these hybrid varieties of tomatoes, you get diddly squat. Instead, you have to buy new seeds to get new tomatoes. The consequences? A significant reduction in the number of tomato varieties available.  (This is clearly a blog-simplified version of the issue. The ProSpecieRara website of course explains their concerns in much greater, nuanced detail). 

To many, this may not matter. Hopefully to these readers, it does: I mean anyone who has ever been to the market in the summer has seen how incredibly diverse and cool looking tomatoes can be, right?? Red, green, yellow, big, small, smooth, bumpy, they seriously come in all shapes and sizes and have the most incredible bursts of flavor! Growing organic varietals that are slowly disappearing will keep diversity alive, not to mention the amazing fresh and fruity tastes they will bring to your dishes. And if you have kids, wow. I can still remember the first time I saw my avocado seed crack open and generate a new plant.

One tomato, two tomato, three tomato, four, five tomato, six tomato, seven tomato, more!

So here’s how it works:

1. Go to Tomates Urbaines until 6 April and sign up to receive your tomato-growing starter kit. You can make your pick of a whole list of varietals. You can start with seeds, or, if like me you’re incapable of making things grow and stay alive, you can ask for a sprout instead. The kit comes with detailed instructions, so they’ll be holding your hand all the way through.

2. Take care of your tomato. The website says it needs you to speak to it lovingly! (And isn’t that the truth for us all?)

3. Come August-September, take the most beautiful photo ever of your hottest tomato and submit to Tomates-Urbaines to win a prize.

Oh, and in case you were wondering, it’s COMPLETELY FREE OF CHARGE.

I will certainly be signing up – this will be second time trying to grow edibles. Last time was a colossal failure, so stay tuned for possible ridiculousness in the coming months.  Who’s with me?

Happy Monday!

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3 November, 2013: Traditional monk head faces extinction

Sounds like a Monty Python line, but it is true indeed. A traditional method to make tete de moine cheese au feu de bois seems to be nearly out of fashion, with Bernard Froidevaux and his wife among the last remaining producers who heat their raw milk in a copper pot to make the AOC cheese. And as if that wasn’t heroic enough, this couple’s farm runs entirely on renewable energy!

Slow Food, always with it’s ear to the ground, picked up on this couple’s mission to keep the monk’s head alive.  They invite you to join them at the Lafleur Farm in Montfaucon, Jura on Sunday 3 November from 9:30am to noon to learn more about how the cheese is produced and have a taste of the four varieties produced at this farm.

Email to sign up. Better move fast though – only 15 spots, and at 28chf, they will go fast.

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Homegrown: Mushroom Picking in the Enchanted Forest

Once upon a time, in a land of mythical beauty, there was a little village, nestled in acres of vineyards, atop a little hill in the countryside. The village might have been the quaintest of the land, but oh what a view! Most spectacular it was after a summer storm, when the clouds would part, and the first rays of sun would sweep over the fields, revealing thousands of shades of green and gold as far as the eyes could see.

“Anywhere in the Geneva Country Side” Courtesy of

The village was also the tiniest of the land, with only a handful of houses and a local restaurant  to serve the few families that lived there.  Unlike many other such restaurants in small villages, this one was no longer run by the family that originally opened it. Uncharacteristically, three dopey elves from a neighboring land had visited the restaurant one day and, noting the need for new management and taken by the quaint village and its beautiful scenery, decided to settle and run the restaurant.

One day, a slightly neurotic but usually fun-loving girl who called herself the Green Gourmande (GG)  wandered into the restaurant. She did not just stumble in by chance of course, but she was fortunate enough to know one of the villagers who happened to dine there frequently, and who had kindly invited her and some friends to taste the local flavor.

When they arrived, GG and her friends were greeted with big smiles and teasing jokes by the slightly punch-drunk owners, who were peculiar indeed, but warm and kind and performed their duties with joy. An extensive, delicious lunch of slightly sweet and smokey grilled meats was followed by even more extensive tasting of the regional wines.

In fact we had a very pleasant red from Dardagny (Domaine de Chafalet, by producer Guy Ramu) called Le Mephisto ( for more info!)

Suddenly, the chef bounded out of the kitchen, eagerly urging us to come see what he had just picked in the forest behind the restaurant.  GG and her friends were dumbfounded to see, sprawled across the kitchen counter, a pile of turgid porcini mushrooms. “Come back for dinner” said the chef “and I will serve you a little taste of these!”


Sure enough, a few bottles of wine later, GG and company found themselves sitting once again to eat at the little village restaurant. As promised, the porcini came out as a little amuse-bouche, fried and served in a warm butter sauce with garlic and parsley. The mushrooms were devastatingly good. Porcini, fresh from the forest and onto the plate, now this was a thing of fairy tales!

The Enchanted Forest in question

The Enchanted Forest in question

The following day, GG and her favorite foodie retraced the chef’s indications to the enchanted forest on a mission to find the plump porcini. The forest was drenched in rainwater, its soil flooded by enormous puddles. They slopped through the muddy sand, using a stick to peer beneath the ferns. And there, under a leaf, growing out of the moist sandy soil were the porcini they had tasted the night before. Jackpot! Finding the hidden treasures felt like an Easter egg hunt for adults!

small porcini hiding in the forest

small porcini hiding in the forest

Advancing slowly and methodically, it wasn’t long before they had filled their wicker basket with precious porcini of all shapes and sizes.

photo (1)

Once satisfied with their loot, GG and her companion bid farewell to the enchanted forest and made their way back home…. to make an awesome porcini risotto. Seriously, I just tried one of these babies fried in butter and it tastes nothing short of delicately seared foie gras!

Porcini risotto

Porcini risotto

The morel (I mean, moral) to the story

Now, there is an unspoken understanding among mushroom pickers that they do not reveal the location of their treasure troves. So this little village and its enchanted forest, Genevan though they may be, will remain mythical to you dear reader. Let it be a lesson though: go off the beaten path, make friends with the locals, break bread and drink their wine, and they might just point you straight to an enchanted forest.

Disclaimer – Mushroom picking is legal in Geneva within most of the region, except for certain protected areas. Technically, you are limited to picking 2kg of mushrooms per person per day. Also, mushroom picking can of course be very risky because many of them are toxic, and many of them look alike. Be sure you know exactly what mushrooms you are looking for, and don’t pick any that you’re not completely sure of.  For more info, check out

Thanks to one of my Facebook followers for also providing this info about a FREE service in Geneva that will check to make sure your mushrooms are safe:

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Eating Cheap, Eating Well: Lentil Salad and BLT Salad

Well, after a week of my Eating Cheap, Eating Well personal challenge, there is still some food left in the fridge, believe it or not. Some of it is getting a little um, mature, shall we say, but I am among those who believe that food is good enough to eat as long as it smells right and tastes right.

So I pressed on with the challenge, pushing my 42chf grocery spree from last Monday to today.

Lentil Salad a la Alice Waters

You’ll recall last week I skipped a night of cooking to eat some leftover chili con carne. That night I had been planning to make a lentil salad, since we’ve had this bag of lentils in the cupboard forEVER. In case of war or crisis or, say, temporary poverty. So I picked up on that idea and decided to try this Alice Waters recipe, originally from her recipe book The Art of Simple Food, but which I found on this website right here.  (And if you like this blog but don’t yet know who Alice Waters is, you MUST check her out, as she is none other than the inventor and overlord of refined foods made of products grown locally and sustainably).

Now, lentils may not get the love they deserve, but they seriously deserve kudos: 1) they are easy to cook 2) they are packed with proteins, carbs and all the nutrients you need (and regulate your blood sugar, and give you energy, and and and, read more here) 3) they are actually a locally grown product!

Bio lentils from the Coop. Fascinating.

Bio lentils from the Coop. Fascinating.

The recipe is exceedingly simple, which is fantastic for a Monday when you get home and just want to stop at a restaurant for pizza. I put a 1/2 cup of lentils in a pot of water to boil and then simmer until they were cooked through. During that time I chopped up some shallots and parsley and feta, and when the lentils were done, tossed it all together with just a little red wine vinegar, salt and pepper. See? SO SIMPLE! And really, just the red wine vinegar and the lentils go together like peas and carrots (although, having said that, I hate carrots…)  Anyway, you’d be surprised at the flavor I got from just these simple ingredients. Alice Waters, your mission has been accomplished!

Funky shallot - though for this recipe, I'd stick to scallions next time.

Funky shallot – though for this recipe, I’d stick to scallions next time.

The ingredients assembled...

The ingredients assembled…

And together formed a lean, green, lentil salad machine!

And together formed a lean, green, lentil salad machine!

BLT Salad

Day 9 of the 42chf grocery batch. I admit, when I left work I heaved at the notion of having to pick through the remnants in my fridge to compile some kind of dinner. I cracked the fridge open and discovered a small block of pancetta left from a trip to Milano a few weeks back. Dry, but so damn salty there’s no way it could be off! Plus I was craving meat, so that was definitely going into dinner. Other than that, a slightly sad looking lettuce head. Ok, let’s put it out of its misery. Hiding beneath the lettuce were also some perky little tomatoes… and what’s this? Half an avocado with the pit still in it! Score! We have ourselves the makings of a BLT with avocado (a BLAT? ahem). And without the bread. And I was too lazy to make rice to go with it. Still, put together, and combined with a leftover piece of brioche bread held over from Sunday brunch, I was full and happy.

BLT. How creative..... but it's got bacon it. Win!

BLT. How creative….. but it’s got bacon it. Win!

These 9 days have had a huge impact, mostly on just how EXPENSIVE everything in this town can be – and especially dinners out. I’ve also noticed with surprise that I have not thrown out any food since I went shopping last week, which is a reward I had underestimated.

Stay tuned for tomorrow, day 10, when I’ll be having DINNER OUT! I’m about ready for some fries…

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Le Petit Lac: where even stunning views can’t distract you from the bland food

It was a glorious Sunday afternoon, sun blazing above us in a dark blue sky, a soft warm breeze in the air….  what an incredible relief after all the rain we’ve had dumped on us this year! Euphoria! And after a week of eating at home to save some cash, the inevitable finally happened: we deserved a reward!  And we wanted filets de perches du lac! What a feel good way to end a feel good day, right?

With such short notice, we got concerned about getting a reservation. On a Sunday evening. On a sunny terrace. In June. In Geneva. To have good perches du lac. Surely it would be a challenge. We acted fast, scanning through the handful of restaurants that are known to have all of the above qualities, and snagged a table overlooking the lake at Le Petit Lac in Corsier-Port. We breathed a sigh of relief knowing our cravings would soon be satisfied.

But they weren’t. The restaurant may be in a beautiful (really, stunning!) location, with a fantastic (really, breathtaking!) view… but they know that’s the main attraction. With a view like that, why bother making an effort on the food? The proof is in the plate: what comes out of their kitchen is slow, bland, and overpriced.  150chf+ for two starters, two mains, a dessert, and 3 glasses of wine. Granted, for Geneva, maybe not so shocking, but for that poor quality?  I’d rather pic-nic by the Jet d’Eau (But the location is gorgeous!)

See? Just goooorgeous!

First, a little background.

For those of you who have not been around Geneva very long, “filets de perches du lac” may mean nothing to you. In fact, it wasn’t so long ago that I was told by a foreign friend of mine that where they come from, perch is a fish only served to cats! See if HE ever gets invited to dinner again!  Because here in Geneva, the perches du Lac is the canton’s darling dish.

Let’s remove the veil of ignorance though, shall we? In reality, filets de perche du lac is of the simplest dishes you can find: small perch, lightly battered, pan fried, and – traditionally at least – served under a sauce meuniere (that’s butter, lemon and parsley to you francophobes). Oh, and lest we forget, the dish comes accompanied by a plate of ABSOLUTELY DELICIOUS GENEVA FRENCH FRIES!

They say the simplest of pleasures are the best, but any really good chef knows that it is the simplest of dishes that is also the easiest to screw up. If one thing goes wrong, there is no place to hide. And if you thought all filets de perches were made equal, well, think again my friends. To a discerning diner like myself, there is much to take into consideration.

1. The perches

The most important matter of debate, for any well-versed Genevan, is the origin of the perche.  Heaven forbid they come from any other lake but our very own Lac Léman. In fact, locals are so fussy about it, that restaurants have gone so far as to lie about where the fish is from. Hate to break it to you folks, but if you see a sign for filets de perche “du lac”, it probably is from a lake – just not this particular lake. Most likely, they are from Estonia. And let’s be honest: that is probably not the end of the world. (The difference? Foreign fishy is smaller, local fishy is bigger.)

Still, when I got my swiss passport, I vowed always to ask before ordering, and so I did. In fact, the waiter was so kind as to fess up immediately: the protected season for perche from our lake was extended this year because of the weather, and so they are only serving the perches from Estonia. Fine. Good man for being upfront. But were they frozen? No, he assured us, all products are fresh. Ok. Bring it!



2. The sauce

It may seem like just butter, but it’s not. A good filet de perche comes in a lightly fragrant sauce that lifts up the delicate flavor of the fish. Butter, yes, lemon, yes, parsley, yes, but all combined in perfect harmony, with the right consistency… I’m not sure what the secrets are, but it is somehow pretty easy for cooks to screw it up.  So in addition to the traditional sauce meunière, restaurants also usually offer their own twists on the sauce, adding a touch of cream, maybe a squeeze of orange, a white wine base, or other ingredients.


Yes yes, the fish, the sauce, fine, but what we really came for, and what we will really judge a restaurant for, is the quality of their french fries!  THAT is the main criteria from differentiating between one restaurant and the other.

See? They even LOOK stale, bland and boring

See? They even LOOK stale, bland and boring

Putting it all together

I ultimately ordered the filets de perche du lac (d’Estonie). Le Petit Lac offered a variety of sauces, as expected, but I went for the classic, always intent on judging a restaurant by its core, not by its bells and whistles. The dish that came out was a disappointment on sight. The perches were very small, and battered in a mix that was obviously to heavy on the flour, leaving the texture of the fish cardboard dry. The sauce meunière was tasteless, as though it had been watered down, or if they somehow skipped the butter.  And the fries had that exaggerated yellow, square look. Come to think of it, they might even have been machine cut and frozen, they were so tasteless. But I was hungry, so I added a bunch of salt to everything and down the hatch it all went.

Last chance dessert

Struggling to overcome my disappointment, I gathered my forces and asked about another Geneva classic that warms my heart: a Coupe Danemark. They had it on their menu, but the key to a good coupe Danemark is in the chocolate sauce. It must be bittersweet chocolate, melted on the spot, served very warm, and have just the right amount of fats in it so that it doesn’t congeal upon contact with the ice cream. (I know: i’m a discerning b*tch). I asked, as always, if the sauce was made fresh, or if it was out of a squeezy bottle. The waiter looked at me a little offended: But of COURSE it’s freshly melted. Fine, I’ll have one of those then.

Note, the sauce was served in the cup already. A telling sign that it wasn't made fresh. (It's usually served on the side)

Note, the sauce was served in the cup already. A telling sign that it wasn’t made fresh. (It’s usually served on the side)

It was unsurprisingly far from what I expect from a good Coupe. The chocolate sauce was cold and way too runny – like the butter sauce, as though it has been watered down. To be perfectly honest, I wouldn’t be surprised if it was. Bon.

Yes, it makes a difference.

Especially when dishes have such a simple design, the quality of products and balance of ingredients makes a huge difference. So if you want good perches, try to stick to the Geneva lake ones, if for no other reason then because they will be fresher. Added bonus that they would not have been shipped, reducing your carbon footprint for the meal. As for restaurants, go to Rolle, to the Café du Port. They are on the same lake as us believe it or not, it’s a lovely trip there, and you will eat perches and fries like you’ve never done before.

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Absinthe Tastings: Another good reason to join Slow Food Romandie

You knew about the world famous chocolate, cheese, skiing, banks, and maybe even the spas. But here’s a reminder about another delicacy of Swiss renown: absinthe! Hailing from Neuchatel in the 18th century.

Banned in 1915, it took Europe another 80 or so years to come to its psychoactive senses and allow the production and sale of this little, harmless green fairy. Switzerland, for whatever reason, didn’t come around til 2005.

ANYWAY, point being, its back, its booming, and its now in competition for an AOC badge. What do all these different absinthe varieties taste like? who can claim ownership to the original recipe? Why the hype around its legality? As usual, Slow Food Romandie unlocks the door to all things good and wholesome. Consider joining them on 19 April, 2013 for a tasting, a lively debate, and a good opportunity to practice your french! Food brought to you by the DIY restaurant Les Mangeurs

30chf for students and members

40chf for non-members (ie, become a member already!)

To sign up, check out the Slow Food Romandie website, or email its president:

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Geneva’s Salon du Chocolat

What to explore in Switzerland if not it’s fine chocolates. It is a no brainer, almost to the point where it is a dull proposal. Except that no matter how stereotypical, the chocolate stays as deliciously fulfilling as ever.

A couple of weeks ago, after much internal turmoil, and finally sick with some kind of cold/flu monster, I caved in and decided not to drive down to Turin for the biannual Salone del Gusto. How depressing, I had been waiting for that opportunity for a whole year! And my desire to attend was stoked even more after an impromptu visit from an organic farmer extraordinaire all the way from Eugene, Oregon who was on her way down to the Salone. Hundreds of thousands of visitors, conferences on food productions, tastings of some of the world’s best wines, cheeses and produce…. oh the heartache when my achy body put its foot down on the excursion.

So it should come as no surprise that I made it my personal mission to get well enough to at least visit Geneva’s Salon du Chocolat, which was happening on the very same weekend.

And I am so glad I dragged my sneezy self over there. In the gorgeous and unique Batiment des Forces Motrices, 25 chocolate makers from all over Switzerland assembled row by row to present both their tried and true and their shiny and new. Combined with a fine offering of chocolate dessert demonstrations and presentations on everything from chocolate production to wine and chocolate appreciation, the Salon du Chocolat gave me just the dose of healing flavors I needed.

Chocolatiers worth a visit

Fair warning if you ever go to a chocolate show such as this: do NOT try to taste everything. There is no better way to spike, crash, and crawl out of there with a stomach ache by noon. So here are a few highlights that you may want to check out next time ’round:

1. Poyet – journey to Thailand and back in a single bite. Sure, they have their classic chocolates too, but if you ever see their chocolates on display, use your tasting capacity to taste their line of flavor-infused chocolates. The Thailand chocolate brings in flavors of lemongrass and coconut in way that actually enhances the depth of the chocolate. They even give a wink to Geneva’s very own Calvin, including alpine salt and verbena tea flavors to capture his austerity and constant sickly nature. How the father of austerity could inspire such a decadent chocolate is and should be a mystery to me. Last but not least, for a subtler kind of experience, don’t miss out on their brand new green tea infused chocolate, so dark, so silky, and truly exotic. Head to Vevey to find their homeland!

2. Philippe Pascoet – now pretty much a household name in Geneva, Pascoet consistently offers the best chocolates with caramelized nuts or macerated fruits in the center. Seriously, their caramelized and chocolate covered pistachios are astonishing – crispy, salty, chocolatey and smooth. This is one of those secret weapons everyone loves. Find them in Carouge, or now on rue du Marché 34. You’re welcome.

3. Christophe Berger – He’s the new kid in town, over by the Plaine de Plainpalais. Stylish packaging will lure you in, and the chocolate also speaks for itself. Dark chocolate balls with caramelized almonds are extremely unctuous on the outside and crisp on the inside. Not a match to Philippe Pascoet (a touch too sweet for my taste), but delicious nonetheless and the packaging makes them highly giftable.

4. Hochstrasser – last but not least, consistently my favorite chocolate in the world, Mr Hochstrasser’s pavé glacé Genevois! I’m not sure what I love more, the perfectly dark, sweet and smooth chocolate cubes or the jovial mustachioed Mr Hochstrasser. Perhaps the only folks on the floor who make their chocolates right out of their basement, yet they compete with the heaviest hitters. Love love love.

Proud, jovial, friendly, and just the best chocolate maker this side of the Alps.

Of Wine and Chocolate

Of course I couldn’t attend the event without sitting in on the piece de resistance: wine and chocolate tasting with two of the industries’ bests. Edouard Hirsinger, 4th generation chocolate maker and nominated Meilleur Ouvrier de France, and Emmanuel Heydens, best wine sommelier in Switzerland in 1992 and director of le Passeur de vin in the Paquis, teamed up to educate the good people of Geneva on pairing wine with chocolate. In short? If the chocolate is light (40-70%), go for a drier red wine. If the chocolate is darker (70-75%), opt for a sweet red wine. Want a praliné or a nougatine? Try a Chardonnay or a white Chateau-Neuf du Pape. Chocolate covered fruit? Try one of the yellow wines that are typical of the Jura region. Want more guidance? Go to le Passeur de vin! Emmanuel Heydens clearly loves what he does and knows what he’s talking about.

And voila! The secret to kicking the common cold.

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2012 Vinalies Award Winning Swiss Wines

The competition may have taken place in Paris, but Switzerland seems to have made its presence known at the 2012 Vinalies Contest.  Can’t tell you how each of these marries with salmon, soft cheeses or steak, but if you’re looking to discover Swiss wines, here’s a pretty decent place to start. Without further ado, here are the 2012 Gold and Silver wines of Switzerland:


Gold Medal

White – La Cave de Genève, Sauvignon blanc de Genève l’aiglette, Geneva, Switzerland 2010


Silver Medal


Cave des Baillets, Merlot élevé en fût de chêne, Geneva, Switzerland 2009

Domaine du Paradis, Pont des Soupirs Geneva, Switzerland 2010

Domaine du Paradis, Zinfandel Geneva, Switzerland 2009

La Cave de Genève, L’Esprit de Genève AOC par Florian Barthassat, Geneva, Switzerland 2010


Les Perrières, Aligoté AOC Peissy, Geneva, Switzerland 2010



Gold Medal


Cave Philippe Bovet Colino AOC, Vaud, Switzerland 2008


Cave de La Côte Doral expression AOC la côte, Vaud, Switzerland 2010 Suisse Vaud Cave Cidis

Label Vigne d’or Grand cru élevé en fût de chêne varietas AOC yvorne, Vaud, Switzerland 2010 Artisans Vignerons d’Yvorne Société Coopérative

Silver Medal


Cave de La Côte, Gamaret élevé en barriques, Collection vin vivant Bernard Ravet, AOC la côte Rouge 2009 Suisse Vaud, Cave Cidis

Cellier du Mas Tartegnin mas noir AOC la côte Rouge 2010 Suisse Vaud Blanchard Frères

Cellier du Mas Tartegnin réserve AOC la côte Rouge 2010 Suisse Vaud Blanchard Frères

Clos de Saint-Bonnet Bursinel grand cru gamaret ascendance AOC la côte Rouge 2009 Suisse Vaud Parfum de Vigne

Clos de Saint-Bonnet Bursinel grand cru gamaret garanoir diolinoir sire Thomas AOC la côte Rouge 2009 Suisse Vaud Parfum de Vigne

Cuvée des Duides Grand cru AOC vinzel Rouge 2009 Suisse Vaud Domaine Delaharpe

Domaine Genévaz Elevé en fût de chêne Renardeau AOC villette Rouge 2010 Suisse Lavaux Domaine Genévaz

Parfum de vigne Gamaret garanoir diolinoir cabernet franc grain noir AOC la côte Rouge 2009 Suisse Vaud Parfum de Vigne

Philippe Bovet Gamaret AOC vaud Rouge 2010 Suisse Vaud Cave Philippe Bovet

Philippe Bovet Léman noir AOC vaud Rouge 2010 Suisse Vaud Cave Philippe Bovet


Bolle La licorne blanche AOC vaud Blanc 2010 Suisse Vaud Bolle & Cie S.A.

Cave de La Côte Sauvignon blanc expression AOC la côte Blanc 2011 Suisse Vaud Cave Cidis

Frêres Dutruy Sauvignon blanc domaine de la Doye AOC la côte Blanc 2010 Suisse Vaud Les Frères Dutruy

Kursner Mi-Coteau AOC féchy Blanc 2010 Suisse Vaud Kursner Vins SA

Label Vigne d’or Grand cru optimum AOC yvorne Blanc 2010 Suisse Vaud Artisans Vignerons d’Yvorne Société Coopérative

Obrist Chardonne n°1 cuvée E. Obrist AOC chardonne Blanc 2010 Suisse Vaud Obrist SA

Obrist La tour blanche AOC vaud Blanc 2010 Suisse Vaud Obrist SA

Philippe Bovet Viognier AOC givrins Blanc 2010 Suisse Vaud Cave Philippe Bovet



Gold Medal


Antoine & Christophe Bétrisey Cornalin phénoménal AOC valais Rouge 2010 Suisse Valais Antoine et Christophe Bétrisey Vins

Clos Corbassières Crus des domaines AOC valais Rouge 2008 Suisse Valais Provins Valais

Fernand Cina La maîtresse de Salquenen AOC valais Rouge 2010 Suisse Valais Fernand Cina SA

Domaine Fernand Cina Cuvée prestige AOC valais Rouge 2010 Suisse Valais Fernand Cina SA

Or Maître de chais Réserve rouge d’enfer AOC valais Rouge 2006 Suisse Valais Provins Valais

Or Robert Gilliard Diolinoir tonneliers AOC valais Rouge 2010 Suisse Valais Robert Gilliard SA


Cave des Amandiers Li Dzenëyou raisins surmaturés sur souches AOC valais Blanc 2008 Suisse Valais Cave des Amandiers

Domaine Tourbillon Crus des domaines AOC valais Blanc 2008 Suisse Valais Provins Valais

Domaine Tourbillon Crus des domaines AOC valais Blanc 2007 Suisse Valais Provins Valais

Jean-René Germanier Mitis amigne réserve AOC vétroz Blanc 2008 Suisse Valais Jean-René Germanier

Maître de chais Grains de Malice AOC valais Blanc 2008 Suisse Valais Provins Valais

Rouvinez Sierre Ermitage prafalcon AOC valais Blanc 2010 Suisse Valais Rouvinez Vins SA

Rouvinez Sierre Sauvignon blanc noble contrée AOC valais Blanc 2010 Suisse Valais Rouvinez Vins SA

Varone Valorine AOC valais Blanc 2009 Suisse Valais Philippe Varone Vins SA

Vins des Chevaliers AOC valais Blanc 2010 Suisse Valais Vins des Chevaliers SA

Vins des Chevaliers Elevé en fût de chêne chevalier d’or AOC valais Blanc 2009 Suisse Valais Vins des Chevaliers SA

Silver Medal


Antoine & Christophe Bétrisey Dolinoir conviction AOC valais Rouge 2010 Suisse Valais Antoine et Christophe Bétrisey Vins

Antoine & Christophe Bétrisey Syrah new style AOC valais Rouge 2010 Suisse Valais Antoine et Christophe Bétrisey Vins

Cave des Amandiers Gamay vieilles vignes AOC valais Rouge 2010 Suisse Valais Cave des Amandiers

Cave des Amandiers Humagne rouge AOC valais Rouge 2009 Suisse Valais Cave des Amandiers

Cave des Amandiers L’Amandier rouge AOC valais Rouge 2009 Suisse Valais Cave des Amandiers

Cave des Amandiers Syrah AOC valais Rouge 2009 Suisse Valais Cave des Amandiers

Cave Saint-George La légende édition limitée AOC valais Rouge 2010 Suisse Valais Domaine Saint-Georges

Cave Saint-Mathieu Cornalin AOC valais Rouge 2011 Suisse Valais Mathieu Jean-Louis

Cave Saint-Pierre Cornalin réserve des administrateurs AOC valais Rouge 2010 Suisse Valais Cave Saint-Pierre

Celliers de Vétroz Elevé en fût de chêne concerto AOC valais Rouge 2010 Suisse Valais Celliers de Vétroz

Charles Bonvin Cuvée 1858 AOC valais Rouge 2009 Suisse Valais Charles Bonvin Fils SA

Jean-René Germanier Champmarais cornalin AOC valais Rouge 2009 Suisse Valais Jean-René Germanier

Jean-René Germanier Syrah Cayas réserve AOC valais Rouge 2009 Suisse Valais Jean-René Germanier

Kellerei St-Jodern Mischabel Visperterminen AOC valais Rouge 2010 Suisse Valais Coopérative St. Jodernkellerei

MASC AOC valais Rouge 2010 Suisse Valais Maurice Gay SA

Rouvines Sierre Assemblage de cépages nobles le tourmentin AOC valais Rouge 2010 Suisse Valais Rouvinez Vins SA

Primus Classicus Cornalin AOC valais Rouge 2010 Suisse Valais Caves Orsat

Primus classicus Romulus AOC valais Rouge 2010 Suisse Valais Caves Orsat

Robert Gilliard Antarès AOC valais Rouge 2010 Suisse Valais Robert Gilliard SA

Robert Gilliard Cornalin tonneliers AOC valais Rouge 2010 Suisse Valais Robert Gilliard SA


Antoine & Christophe Bétrisey Fendant de Saint-Leonard AOC valais Blanc 2010 Suisse Valais Antoine et Christophe Bétrisey Vins

Antoine & Christophe Bétrisey Grand cru fendant de Saint-Léonard AOC valais Blanc 2010 Suisse Valais Antoine et Christophe Bétrisey Vins

Cave Saint-Pierre Heida réserve des administrateurs AOC valais Blanc 2010 Suisse Valais Cave Saint-Pierre

Celliers de Vétroz Fendant grand cru AOC vétroz Blanc 2010 Suisse Valais Celliers de Vétroz

Domaine de Muses Riesling Rilke AOC valais Blanc 2009 Suisse Valais Domaine des Muses

Domaine du Mont d’or Johannisberg élevé en fût de chêne Saint-Martin AOC valais Blanc 2009 Suisse Valais Domaine du Mont d’Or SA – Sion

Domaine du Mont d’or Riesling Amphitryon AOC valais Blanc 2010 Suisse Valais Domaine du Mont d’Or SA – Sion

Fernand Cina Heida fût de chêne AOC valais Blanc 2010 Suisse Valais Fernand Cina SA

Imesch Heida soleil d’or AOC valais Blanc 2010 Suisse Valais Imesch vins SA

Jean-René Germanier Blanc de mer AOC valais Blanc 2010 Suisse Valais Jean-René Germanier

Jean-René Germanier Grand cru Balavaud Amigne AOC vétroz Blanc 2010 Suisse Valais Jean-René Germanier

Kellerei St-Jodern Heida Visperterminen AOC valais Blanc 2010 Suisse Valais Coopérative St. Jodernkellerei

Les Titans Petite arvine AOC valais Blanc 2009 Suisse Valais Provins Valais

Valais d’or Amigne Vétroz AOC valais Blanc 2010 Suisse Valais Maurice Gay SA

Valais d’or Heida AOC valais Blanc 2010 Suisse Valais Maurice Gay SA

Robert Gilliard Gros rhin tonneliers AOC valais Blanc 2010 Suisse Valais Robert Gilliard SA

Robert Gilliard Roussanne tonneliers AOC valais Blanc 2010 Suisse Valais Robert Gilliard SA


Silver Medal

Red –  Ronco Merlot 2010 Suisse Ticino Azienda Agraria Cantonale di Mezzana

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