The assortment of local products produced in the Vaud Alps is as diverse, rich and exhilarating as its landscapes.
The local heritage in terms of tastes and flavours is based on traditions of which only the master craftsmen have the knowledge. Rustic raw materials, know-how passed down from generation to generation and artisanal manufacturing methods contribute to giving the products an authentic local flavour.
The region’s products draw from the meadows of the mountain pastures, from the subsoil, from tradition as well as from innovation, the secret ingredients that give them so much character.
Cheese, salt, charcuterie, herbal preparations, chocolate, bread or beer, meet the craftsmen committed to maintaining a gastronomic tradition and taste the delicacies made with passion.
Awaken all of your senses, a combination between know-how and the unique terroir, your palates will be seduced... Follow us, we will taste!
A brand for authentic products
The Pays-d’Enhaut Produits Authentiques brand is a registered trademark of the Association Pays-d’Enhaut Region.
Recognised by the cantonal and regional authorities, this contributes to the creation of employment in the valley, to the sustainable exploitation of our environment and to keeping the traditions and know-how alive. This regional terroir brand guarantees raw materials from Pays-d'Enhaut farms that respect the environment, artisanal processing entirely carried out in the Pays-d'Enhaut and the traceability of the products.
Tomme cheese, quark, hard cheese, soft cheese, fresh or matured, alpine or dairy cheese is to the Vaud Alps what watches are to Switzerland! Discover the authentic way of making cheese in the mountain pastures. During the summer, many mountain farms invite you to watch cheese being made. Some farms also offer a breakfast with a thousand flavours based on local products, made on the farm or in the village by other craftsmen.
Do you know L’Etivaz AOP?
L’Etivaz AOP is a hard pasture cheese made by hand between May and October. It meets precise and demanding specifications. The milk produced by the cows is rich and flowery thanks to the varieties of grass that cover the mountain pastures located between 1,000 and 2,000 metres above sea level.
It is made directly at the mountain pasture with fresh milk. The milk is heated exclusively over a wood fire in a copper boiler. The maturing process brings out the rich, fruity aromas.
Each year, around 19,000 pieces of L’Etivaz AOP are produced throughout the mountain pastures.
The production of L'Etivaz AOP
The secrets are well guarded, but try to unravel the mystery of how L'Etivaz AOP cheese is made by visiting the maturing cellars.
A Swiss specialty par excellence, chocolate is a must during your stay. The artisans of the region sublimate the cocoa beans chosen with care to create sweets that can be enjoyed endlessly. With cream, flakes of caramel, fruit, dark or cow's or sheep's milk, the creativity of the confectioners is unlimited and their creations are true works of art for both the palate and the eyes.
Discovery or tasting workshops, a stopover with our passionate chocolate makers is highly recommended.
The Salt mines
The Bex salt mines have been operating since 1684, with salt mining methods continuing to evolve thanks to discoveries and technological developments. Today, 30,000 metric tons are harvested every year. Since 2018, the mines also house the Fleur des Alpes workshop to produce gourmet salt. Fleur des Alpes is free of any impurity. This salt, trapped in rock for thousands of years, is 100% natural, additive-free, and rich in minerals and micronutrients. The harvest of Fleur des Alpes is entirely artisanal. The salty water ("saumur") is extracted by the miners every day. The salt is then produced by evaporation and packaged for shipping, eventually adding flavour to your foods in the kitchen or at the table. Treat yourself to a fascinating and flavoursome visit to the Bex Salt Mines.
The Bitter of Les Diablerets
The aperitif made from alpine herbs, issued from French-speaking Switzerland.
A local product and the only national aperitif of French-speaking origin, Bitter des Diablerets was created in Aigle in 1876 by François Leyvraz. A mysterious Dutch traveller is said to be behind this recipe... Or was it the Devil? Freshness of natural Alpine plants, sweet touches and bitter flavours, enjoy the digestive and curative virtues of Bitter des Diablerets. The brand's popularity peaked in the 1950s and it became part of the recipe for the famous "Bouchon vaudois". A famous drink in the ski resorts, Bitter des Diablerets has been given a new lease of life in recent years with the return of bitters. The Bitter des Diablerets is served dry, "on the rocks" or with mineral water. It can be combined with a variety of sodas. Original taste blends are the result. In 1980, with the advent of freestyle snow sports, the snowboarding world got hold of the Bitter des Diablerets and composed a cocktail called "Surf", which is now on the menu of many establishments.
Taste Bitter des Diablerets
Bitter des Diablerets is drunk neat, “on the rocks” or with mineral water. It blends nicely with various sodas resulting in original flavours.
Venin des Ormonts
In the wake of Bitter des Diablerets, another mountain spirit gives pep to those who drink it, Venin des Ormonts. Based on organic pasteurised skimmed milk, sugar, alcohol and a macerate of plants from the Alps, this tasty and invigorating spirit has energising properties. Its production is ensured by local siblings. The spirit can be purchased in local shops, including the Laiterie du Petit Diable in Les Diablerets.
In recent years, the fashion for the brewing activity has led to the creation of many craft breweries in the Vaud Alps.
Developed by enthusiasts, these beers come in different types and colours: brown, blond, white or amber. Manufacturing methods vary from brewery to brewery and innovation is evident; beer matured in oak barrels, cultivation of their own cereals, addition of unexpected aromatic ingredients, the brewers show endless enthusiasm in their quest for their consumers’ pleasure.
Spring water from the Vaud Alps is of major importance in the production of this drink. Drink and enjoy in moderation these beers brewed by enthusiasts!
Beer is also used in the local cuisine: you can find it in restaurant specialities, in the bread called Le Barbol from the Charlet-Ançay bakery in Gryon, and even the traditional cheese fondue can be prepared with beer instead of wine!
Culinary recipes from the Vaud Alps
Local products are the DNA of a territory. The culture and traditions of a region emerge through the dishes we eat, the recipes that are passed down from generation to generation. The discovery of local dishes is often in itself a source of change of scenery. Flavours, spices, rich and varied products are a source of travel. Cooking can be seen as an art, as a know-how that we share. We then propose to travel through recipes with flavours from the Vaud terroir and its products created with love by those who make the Vaud Alps so unique.
A Pays-d'Enhaut menu prepared by you in your kitchen
In the form of a five-course menu, learn to cook authentic products from the Pays-d'Enhaut thanks to special recipes and then get ready to taste at home... Between videos made with three chefs from the region, portraits of our producers or product information, you will become a true connoisseur of the “Pays-d'Enhaut, Produits Authentiques” brand! Prepare your kitchen utensils, sharpen your knives and put on your best apron to make the 5 special Menu d'Enhaut recipes!
Find places to awaken your taste buds!
The diversity of restaurants in the Vaud Alps enchant gourmets; Gourmet restaurants, mountain refreshment bars, traditional cuisine, old-fashioned dishes, starred establishments or mountain specialities, all the facets of the cuisine are represented for the pleasure of gourmets.