The large Swiss tables are an association of cooks from the whole country and sharing the same passion, as well as the quality of cooking and service. Its active members aims to promote the professions of gourmet cuisine in Switzerland.
For each large taste site, an original video is made with a local chef, which creates an exclusive recipe highlighting the emblematic product of its region.
Among the major taste sites in French -speaking Switzerland, we find, for example, Lavaux, known for its Chasselas. This grape variety inspired Guy Ravet, head of the Grand Hotel du Lac in Vevey and president of the large Swiss tables, who has developed a recipe for “Vaudois Bricelets de Trout du Lac Au Chasselas”.
For her part, Marie Robert, head of the Swiss coffee in Bex, at the foot of the Vaudois Alps and winner of the culinary merit 2024, imagined an original recipe highlighting the salt of the Alps, a product made by hand at Bex salt mines: a carpaccio of deer marinated with salt from the Alps.
In the canton of Neuchâtel, the former godfather of the Swiss Taste week, Claude Frébété, sublime the absinthe, an emblematic product of the Val de Travers, in a traditional recipe revisited.
All these recipes are available on the website of large taste sites.
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