The French Connection
PORTFOLIO Magazine|January 2021
How different is the food in Switzerland’s German and French-speaking regions? Zurich resident Adam H. Graham crosses the röstigraben to explore the French portion of Swiss cuisine
Zurich resident Adam H. Graham
The French Connection

My Italian-born guide Angela is twisting her Fiat Cinquecento around the corkscrew turns of the achingly scenic Lavaux. We’re in Switzerland’s UNESCO-listed wine country, a stretch of honey-stoned, chocolate box villages set amongst grape terraces built by monks in the 12th-century. It’s just one segment of the so-called Swiss Riviera that stretches for 30-kilometres from Lausanne to Montreux along the southern shore of Lake Geneva (Lac Léman). The whole of it swoops down a steep hillside towards the lake, which gives this white wine growing region its Med-like microclimate.

I met Angela just moments ago in my Montreux hotel lobby, where she picks me up for our day in the vineyards. The first thing she says to me in her Napoli accent: “You live in the Swiss-German part of Switzerland? I’m so sorry.”

It isn’t the first time I’d heard disdain for German-speaking Switzerland. It’s a sentiment you frequently hear in the Italian and French-speaking parts of Switzerland, especially in regards to Swiss German cuisine. And I understand why. The food of Romandie is marked by butter-based sauces, elaborate pastry, and cuisine that pays homage to France’s ancien regime as well as Savoyard, Burgundian, Alsatian, Napoleonic, and Gaulish heritage.

Angela parked the car in the picturesque village of Grandvaux surrounded by vineyards sliced with train tracks and backdropped with arresting views of the lake and the snow-dusted French alps. We were about to do what inhabitants of the Lavaux do best: eat lunch.

Bu hikaye PORTFOLIO Magazine dergisinin January 2021 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

Bu hikaye PORTFOLIO Magazine dergisinin January 2021 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

PORTFOLIO MAGAZINE DERGISINDEN DAHA FAZLA HIKAYETümünü görüntüle
To Have And To Hold
PORTFOLIO Magazine

To Have And To Hold

Marquis QSquare has opened its major showroom at a new location in Marina Square.

time-read
1 min  |
December 2021
Meet Brenda Kang Of Revival Vintage Jewels
PORTFOLIO Magazine

Meet Brenda Kang Of Revival Vintage Jewels

Popular luxury labels reign supreme in Singapore, but when it comes to jewellery, attitudes are slowly changing, shares Brenda Kang of Revival Vintage Jewels. She reveals that jewellery lovers are unable to resist the charm of vintage and the allure of next generation jewellers.

time-read
6 dak  |
December 2021
A New Pony In Town
PORTFOLIO Magazine

A New Pony In Town

The Pagani Huayra R may well be a high-tech car disguised as a hypercar.

time-read
5 dak  |
December 2021
Modern And Luxurious Good Class Bungalow
PORTFOLIO Magazine

Modern And Luxurious Good Class Bungalow

Marquis HQO, together with veteran design consultant Patty Mak, come together to breathe life into this modern and luxurious good class bungalow

time-read
2 dak  |
December 2021
Bell & Ross's BR 05 -  It's Hip To Be Square
PORTFOLIO Magazine

Bell & Ross's BR 05 - It's Hip To Be Square

The playful shapes of the BR 05 has allowed Bell & Ross to create designs they can proudly call their own

time-read
2 dak  |
December 2021
The Lexus ES In Focus
PORTFOLIO Magazine

The Lexus ES In Focus

The numbers don’t lie: With a cumulative sales total of over 2.65 million units worldwide, the Lexus ES is a gamechanger in the Lexus range. What’s more, it enjoys the distinction of being the best-selling Lexus sedan in Singapore.

time-read
2 dak  |
December 2021
As Good As It Gets
PORTFOLIO Magazine

As Good As It Gets

As I’m writing this, Thanksgiving is just round the corner – in 10 days to be exact – and my Thanksgiving dinner plans are still up in the air. Do I take the risk and put in my dinner reservations and have a contingency takeaway dinner plan if Covid dining restrictions are still limited to two?

time-read
3 dak  |
December 2021
Festive Feasting For The Holidays
PORTFOLIO Magazine

Festive Feasting For The Holidays

Presenting some of the season’s most sumptuous delights, which can be enjoyed at home or at these top tables and hotels

time-read
3 dak  |
December 2021
BENDING TIME
PORTFOLIO Magazine

BENDING TIME

Nathan Yong’s collection of stone art titled ‘Farewell to Reason’ reflects the artist and designer’s search for irreverence, simplicity, and beauty

time-read
3 dak  |
December 2021
Restaurants And Chefs That Are Bringing All New Dining Experiences
PORTFOLIO Magazine

Restaurants And Chefs That Are Bringing All New Dining Experiences

A selection of familiar restaurants and chefs that are bringing all new dining experiences

time-read
3 dak  |
October 2021