The Vallée de Joux is the birthplace of one of the most loved Swiss specialties and is well known for its culinary art of living.
Wrapped in bark of local spruce and aged for a minimum of 21 days, the infamous Vacherin Mont-d'Or (PDO) is a seasonal product (September to April) and can be enjoyed cold or heated in the oven with garlic and doused with Vaudois white wine. The Vacherin Mont-d'Or is without a doubt the local star alongside the gentian eau-de-vie, so much so that there is even a celebration dedicated to it in the village of Les Charbonnières during the period when cows are taken down from the alpine pastures in September.
The three lakes of the region – Joux, Brenet and Ter – provide for tasty summer menus with an abundance of fera, trout and pike, big favourites with amateurs of freshwater fish. Combières recipes are rich with local products whether its cheese fondue, quiche with smoked fera or a tart with freshly picked huckleberries from the Risoud forest.
A variety of culinary pleasures await you in the restaurants, the alpine chalets or at home thanks to the ready availability of regional products in the local shops.