Either fresh or in jars, this is thistle-like vegetable that's related to artichokes has a long history in Switzerland.
A pork sausage seasoned with fennel that's typically served with potatoes, lentils or gratin de cardons.
Made with either pâte brisée (short crust pastry) or pâte feuilletée (puff pastry), they contain a cooked pear filling.
Each December, Geneva takes part in the tradition of smashing a chocolate marmite (cauldron). Decorated with the city’s colors — red and yellow, the cauldron also features its coat of arms.