Fondue fromage et truffes (part I) : Fromagerie Bruand - préparation
Ou comment faire une fondue au fromage et aux truffes à 9 heures du matin, ou plus tard.
Dégustez chez Bruand à Genève bien sûr !
Featuring :
Jean-Jacques Tereins (from'épices SA)
Jean-Luc Pivetaud (Fromagerie du Moléson)
© gillesforestier.com
Best of 2017 | Les terrasses de Genève
Production : INOVATIO MEDIA - inovatio.ch
Images : Pascal Paratte & Stéphane Courbat
Editing : Stéphane Courbat
Aerial images : Yoann Demange - Aerostudio
Geneva's globally-inspired gastronomy
Fondue can be found across Geneva, including this rendition at Brasserie de l'Hotel de Ville, a traditional restaurant in Old Town. It's served with bread and other accompaniments, as well as white wine for both drinking and mixing into the pot.
The fondue at Brasserie de l'Hotel de Ville is made with two cheeses – Vacherin provides creaminess and Gruyere provides saltiness. Dip your bread into the bubbling mixture and enjoy.
The prized crunchy bottom of a pot of fondue is known as la religieuse, or religious woman. Scrape it off, fold it up, and enjoy a religious experience.
At La Buvette des Bains, a creamy, rich rendition of fondue is made with sparkling Crémant wine. The lively setting and great food make for a locals' favorite hangout on the lake.
Accompaniments for a pot of fondue here include bread and dried beef, along with a choice of wines, such as Crémant, matching the fondue itself, or local Chasselas.
Dip your bread carefully, sopping up the creamy melted cheese. Don't lose your bread in the pot, which is a sign of bad luck.
Fondue isn't the only form of cheese you can find in Geneva, of course. Here a small board with 18-month Gruyere and popular dried beef, or viande séchée, is served outdoors at La Potinière.
Cheese gets its own course at the highly touted Le Jardin, located in the Le Richemond hotel. Here, four Swiss cheeses from Dominique Ryser of the Fromagerie Bruand are offered.
Swiss cheese, typically Gruyere, is used in a cardoon gratin dish at Brasserie de l'Hotel de Ville. Cardoon is a locally grown vegetable, and cardoon gratin is a traditional food often served at Christmas.
Brasserie de l'Hotel de Ville is known for Genevan fare, including atriaux and longeole, two types of traditional Genevan sausages. The recipes here haven't been altered in 400 years.
Another traditional Genevan dish is filets de perche du lac Léman, or perch filets from Lake Geneva. It's shown here at the Restaurant La Perle Du Lac, where it's served in a simple and common fashion with butter, lemon and a mountain of fries.
Restaurant La Perle Du Lac offers a lakeside setting that's hard to beat. Enjoy views of the pristine waters while tasting specialties fished from them.
Many fine-dining restaurants in Geneva draw heavily from French nouvelle techniques. Here, arctic char ceviche is exquisitely presented in a dish with local Geneva apples at Le Jardin.
Whitefish, or Fera, from Lake Geneva is presented with chanterelle mushrooms at Le Jardin. The restaurant emphasizes the use of locally sourced ingredients with high-end and modern techniques.
High-end techniques are displayed in Le Jardin's current signature dessert, the Swiss Apricot. Made to mimic a fruit, the dish is actually an intricate layering of ingredients with a crunchy exterior shell hiding a sweet, soft interior.
A more traditional dessert in Geneva is the plum pie. It's commonly served during an annual feast in September, and can be purchased at local bakeries and shops.
Those with a sweet tooth should look no further than Du Rhône Chocolatier. It's the third-oldest chocolate shop in the city, opening in 1875.
A tray of chocolates at Du Rhône Chocolatier includes the famous Pavé de Genève, or Geneva pavement stone. The cocoa-dusted chocolate has the shape of the city's street stones.
“Making chocolate is very technical,” explains Jooyoung Hwang while offering a tour of the chocolate shop she works in. There's imposing modern machinery, but only a master artisan's hand can create the perfect chocolate.
Du Rhône has won several international awards for its chocolates. One is on display next to a box of chocolates for sale in the shop.
Dessert fans can thank Switzerland's Italian neighbors for how common gelato is in Geneva. Manu Il Gelato Italiano uses natural ingredients for flavors like Amarena cherry and Gruyere with red fruits.
Try a heaping cup of mint chocolate chip and salted caramel gelato.
Savoie, a ship in the Belle Epoque fleet, serves a lavish Chef's Table dinner cruise.
The steamboat Savoie takes passengers on a leisurely, scenic sunset cruise down the lake, offering a great meal as well as a chance to soak up the area's beauty.
Chef Philippe Chevrier serves a delicious and beautiful lobster appetizer aboard the Savoie. The Geneva-born chef has run a restaurant awarded two Michelin stars, as well as a 19/20 score in Gault-Millau.
Chef Chevrier offers a luscious foie gras dish with crunchy bread and fruit jams aboard the Savoie. While the menu constantly changes, expect elegant fine dining during a cruise.
Geneva's famous fountain, the Jet d'Eau, can be spotted aboard the Savoie. The lighthouse marks the tip of Les Bains des Pâquis.
Visitors can explore vineyards about 20 minutes from the city in the town of Bernex.
The canton of Geneva has 1,435 hectares of vineyards, representing nearly 10% of Switzerland's total. Chasselas is ubiquitous, and Gamay, Pinot Noir and Gamay hybrids are the most popular variet
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Created on May 8, 2010 using FlipShare.
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Part 2
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