The north of the Lake Geneva Region is quite different from the Alps and the shores of Lake Geneva. It offers a charming landscape of fertile plains and wooded hills. This region covered by vegetable crops and forests favoured the emergence of original terroir specialties presented in this “northern” itinerary. In the villages of the Jura and the plateau, thoroughness, the love of work well done and ingenuity are at the root of the specific expertise applied in the precision industry and in gastronomy. Although some cured meat types claim a millennial history, the Bonvillars truffle only became popular some ten years ago. However, all these products all proposed in the region’s restaurants and traditional inns (called “pintes”).
