FOOD GLOSSARY
Abricotine A colourless brandy flavoured with pitted and fermented Luizet apricots – the canton’s star fruit, thanks to the year-round sun, which have been cultivated here since 1838
Assiette Valaisanne A platter of Valais dried beef IGP, cured ham IGP and sausage, with AOP Raclette du Valais and Valais rye bread Alpine herbs Around 35 aromatic plants are cultivated here, including lemon balm, camphor, chamomile, edelweiss and verbena – all well used in the region’s cuisine
AOP Valais rye bread Round, cracked loaf with a distinctive brown crust made from rye flour – the only grain that can adapt to extreme climates and altitude, it has been grown here since 1209. A sharp flavour and deep aroma make it ideal as part of an assiette Valaisanne Chässchnitte A dish of bread, Raclette du Valais, ham and a fried egg. Wine is heated to steam the bread and melt the cheese Cholera A baked flaky pastry filled with onions, leeks with apples, potatoes and Raclette du Valais cheese
Cornalin The most significant red wine of the region known for its full-bodied juicy fruit flavours
Fondue A classic made with melted cheese and potatoes for dipping Galette Valaisanne A pizza-like dish made with the canton’s produce, including a rye-flour base, Raclette du Valais cheese, cured regional ham and herbs from Grand St Bernard
Génépi This slightly bitter herbal liqueur which is made with the Alpine plant génépi blanc makes a good digestif
Grape seed Surplus seeds from wine production are used to make flour for a vitamin-rich, rustic bread that’s ideal for breakfast. It is also cold-pressed to produce a nutty oil
Le cordon bleu A traditional dish from Brig typically prepared using pork or veal (though chicken is also common), which is stuffed with ham and cheese, crumbed and then deep fried Raclette du Valais AOP The most famous cheese of Valais, produced here since ancient Roman times and today melted at the table and served with small potatoes and pickles.
AOP status guarantees its provenance, with the milk being sourced from, produced and matured within the region Rösti Originally a breakfast food, this fried, thick ‘pancake’ of grated potato is now served any time of day, often as an accompaniment to sausages and gravy
Petite Arvine One of Valais’ most important white grape varieties, prized for its notes of grapefruit and high acidity Walliser trockenfleisch IGP Literally translated as ‘Valais dried meat’: this preserved beef is flavoured with mountain herbs and served in thin slices, often on an assiette Valaisanne