Eat + Drink

11 Nov 15

Classic Pumpkin Pie

There may be nothing more iconic than pumpkin pie when it comes to American Thanksgiving. Basically it’s the essence of autumn in every bite; the blend of cinnamon and nutmeg and the subtly sweet filling mixed with the flaky crust. In our early years as an expat we would drive 45-minutes to Nyon and buy cans of dented pumpkin pie filling at the American store there at five-times the cost you would pay in America, because that’s what homesickness does to you. But it was a couple years ago that we stumbled upon a pyramid of cans right here in Lausanne at Globus–we swear we could hear a choir of heavenly angels singing from beneath the cans as the lights reflected a soft effervescent glow from the aluminum lids. Dramatic? No. It’s just that good. Not only is it so dang delicious (honestly, better tasting than using pumpkins from scratch), but
04 Nov 15

Green Bean Casserole with Crispy Onions

We know that the tradition of Thanksgiving could seem odd to some of you, but then when you add in that some of our beloved traditional dishes come out of a can it would be enough to make the most culturally sensitive shutter. Green bean casserole, one of our very favorite staple dishes, is usually made with 1. canned green beans 2. canned cream of mushroom soup and 3. canned fried onions. Mix them all together and you get a mouthwateringly flavorful (processed) dish. Unfortunately for us can-loving expats, we had to find an alternative for this traditional recipe and opt for making this dish from scratch. Thanks to Globus for helping us craft this gorgeous dish with only the finest ingredients from the delicatessa–and dare we say…we may never go canned again…well, at least not for this dish! Also a huge thanks to Smitten Kitchen for this extremely thorough recipe (with humorous narrative throughout):

Romain C.

It’s a bit embarrassing when we acknowledge how long it has taken for us to get into the doors of Romain C, especially as it’s our neighborhood tea room (seriously, it’s down the street from our apartment). But sometimes it’s nice to save and savor, and that’s exactly what we did one grey Sunday morning. We put on our rain jackets and sauntered down the street where the warmth of the illustrious decor beckoned us in, and the colorful palate of patisseries begged us to stay. From the outside, Romain C. seems like your run-of-the-mill tea room–situated at the base of a residential building there isn’t much besides the awning flap to indicate its presence. But once inside you are transported by the esthetics of it all–the patisseries alone are a piece of artwork, and you’d be hard-pressed to find anything of this nature outside of Paris. While Florence’s

Jetée de la Compagnie

A fresh and beautiful reminder that creativity lurks in the most unlikely of places.
23 Jul 15

Simple Summer Recipes

Parmesean Crusted White Fish with Sweet Potato Fries We have to admit, our favorite part of this combination is the sweet potato fries. They are simple, packed full of nutrition, and go with just about any meal (we love pairing them with a big fat beef filet). The white fish in this recipe acquires the taste of whatever you put on it (which means it’s pretty tasteless on its own), so be generous with your spices and garnishing. A nice green salad to go on the side, and voila. Simple, summery, scrumptious. What you’ll need for the fish: 2 pieces (2 ounces) fish fillet 1/4 cup grated Parmesan Cheese 1/2 teaspoon paprika 1/2 teaspoon salt 1 teaspoon dried parsley flakes 1/2 teaspoon ground black pepper 2 tablespoons olive oil Fresh lemon What you’ll do: 1. Pre-heat the oven to 350 degrees Fahrenheit. 2. Combine the Parmesan cheese, paprika, salt,

Le Fraisier

Over the weekend, we finally took the time to visit one of our favorite little lunchtime holes in the wall in Lausanne armed with our cameras and notebooks. It has been months that we’ve wanted to tell you about Le Fraisier, but we kept saving it for a weekend when we could take the time to savor the food and each other’s company in a season of life where time has become our most rare and precious asset. We’re so glad that we waited because being with a dear friend over a delicious lunch on a summer day in a city that we love…frankly, it doesn’t get much better than that. We spent the better part of the salad course daydreaming about The Lausanne Guide and our hopes for this site. When the main dish arrived, we set to planning for the fall and couldn’t help but think back

Mon Jardin Secret

Sébastien, the founder and hot bowl master It’s no secret…not anymore at least. Just at the bottom of the stairway next to Luncheonette sits Lausanne’s first exclusively gluten-free lunch spot that even gluten-lovers will appreciate. Mon Jardin Secret, started by the same inventive minds that brought you Luncheonette, is an oasis from the greasy fast lunch food that we are all too familiar with. The concept is simple: pick a bowl from their extremely curated menu, add a protein (if you wish), then sit back and enjoy the freshness, the flavors, and the surprisingly satisfactory portions–and feel guilt-free. Pair it with a home-made lemonade or iced tea (which Jackie said she’d come back everyday just for that incredible tea), and you’re set. And for dessert? Why not try one of the infamous delicacies from Sonja patisserie in Cully, “We knew we couldn’t make the best gluten-free dessert, so we brought in
16 Jun 15

Simple Summer Recipes

Lemony Chicken Picatta Ever feel like you are making the same few meals over and over again? We’ve been stuck in a rut for the past few months and decided to break out of our routine and try some new recipes for summer. The requirements? The recipes must be simple, summery, and of course, delicious. We first tried our hand at this Lemony Chicken Picatta last week and are dreaming about making it again soon. The best part? It literally takes 30 minutes. What You’ll Need: 4 whole Boneless, Skinless Chicken Breasts salt and pepper to taste ¼ cup all purpose flour 2 Tablespoons Butter 2 Tablespoons Olive Oil 1 cup chicken broth 2 whole Lemons ¾ Cup Heavy Cream ¼ cup capers Chopped parsley, for garnish 1 pound Angel Hair Pasta (or equivalent–we used skinny spaghetti since we couldn’t find Angel Hair) Optional: We added some pan-fried asparagus topped with parmesan

L’A-T-E-L-I-E-R | Café – Galerie

Small and unassuming, it’s easy to miss this little Lausanne gem when walking down the street. Wedged between two towering residential buildings, L’A-T-E-L-I-E-R has made a name for itself amongst locals who prefer to drink and dine off the beaten path. Started by two friends with an eye for art, Cybèle and Laure decided one day to pull the trigger and open up an art gallery. Friends who frequented their space loved the cozy atmosphere, and afternoon coffees would quickly transform into early evening apero. And the coffees and teas made way for pastries and petit gouts and the beer and wine made a way for tartines and planchettes–a natural evolution that would eventually lead to what we have now: a space for you, Lausanne, to eat, to drink, to admire, to read, to relax, to just be. And just as the concept evolved with the patrons, the patrons evolve with the day;  L’A-T-E-L-I-E-R  is
14 May 15

Breakfast At Home

Don’t get us wrong, we love breakfast & brunch out in town. There’s something about meeting friends in the city on a Saturday morning and sharing your first coffee of the day with a stack of pancakes and your favorite cheerful waiter (hi Max!). But on bank holidays (and Sundays) your options are limited here in Lausanne–because let’s be realistic, sometimes we can’t wait until 11am to eat breakfast (no one likes being hangry). This is why one of our favorite little traditions has been to ease into our morning and make a real breakfast at home; fry up some eggs (& bacon because why not?), sprinkle with sea salt, ground pepper, and roquette, toast some bread, and enjoy with our new favorite strawberry and ginger confiture (thanks Liberty Shop!).   It’s the little things that make a great start to the day–and this breakfast right here is simple perfection. Paired with a

Ta Cave

Ta Cave has the big ambition of humanizing consumption and bring meaning back to the ritual of apéro.

Ristorante Amici

We once read in an article that people love recounting incredible dining experiences because it releases extra doses of dopamine (the “pleasure” chemical) not only in the person telling the story, but also in the person hearing it. Food is that powerful–and when you combine great food with authentic atmosphere and exceptional service, the dining experience becomes something you want to share with everyone. So we’d like to say: “you’re welcome” for the extra doses of dopamine you’re about to receive. Ristorante Amici has been open for a mere six months and it is already completely booked every night of the week. We look around at the lunch-time rush and people are sitting elbow-to-elbow, speaking animatedly over their antipasti and prosecco. The crowd is a lively mix of corporate workers, friends, lovers, and even a couple next to us who came all the way from Geneva just to eat here for lunch.
09 Apr 15

The Kouign amann @ Culture Café

If you’ve ever been on the first floor of the FNAC early in the morning, you’ve probably smelled the sweet scent of melted butter and caramelized sugar baking into a flaky layered dough. This heavenly smell is coming from none other than Culture Café–and the deliciously sinful treat? The Kouign amann. We had never even heard of this pastry before stepping foot inside Culture Café one early morning, but after smelling it baking, and then seeing its gooey goodness exiting the oven, we couldn’t help ourselves. The pastry’s origins stem from Brittany circa 1860–and its name literally means “cake butter” and with sugar sprinkled into the mix, we ask ourselves, what’s not to love?! We had the privilege of watching Loïcia (the lovely lady who is the brains and braun behind many of the pastries at Culture) make the Kouign amann one morning last week and we tried our

Cuppin’s Teahouse & Cupcakes

This review is long overdue, but sometimes good things are worth waiting for. The funny thing is, we first discovered Cuppin’s not because of their famous cupcakes and confectionary items, but because a friend had gifted beautiful hand-made bracelets that she purchased in the boutique. I went that week and realized that this cafe is a little piece of paradise right here in Lausanne. It’s cute, it’s delicate, it’s whimsy and charming; the kind of place that little kids dreamed of when sitting their stuffed animals down for pretend tea and scones. Only this place has real tea and scones, and they are delicious. Inside you’ll find both a cafe and a boutique with carefully selected items including bags, wallets, jewelry, stationary, kitchenware, and more. We could seriously spend hours perusing the tables and walls–and honestly it’s a perfect place to go if you need some gift inspiration! The café

Where to Eat in Lausanne: Brasserie de Montbenon

Your first steps into the Brasserie de Montbenon will be extraordinary. Your gaze will be drawn upward, and as if by instinct, you will gasp and briefly hold your breath. It’s just that beautiful. In all the years that we’ve been living in Lausanne and looking to discover its most charming secrets, we had never set foot into the Casino de Montbenon or seen anything quite so elegant. The classical architecture and the Brasserie’s contrasting modern furnishings create a curious balance that alone is worth the detour for a coffee. (We’ve even started planning our weekly meetings here because we love when our to-do lists feel fancy!) As if the place itself isn’t enough, the view on the Lake might actually be the best in Lausanne. And yet, to our surprise, rather than the complexity and sophistication that we expected from the ambiance of the room, the Brasserie offers
03 Mar 15

Baked Vacherin Mont d’Or Recipe

Diets be damned! It’s cold and wet outside (well it was yesterday, and it will be again tomorrow); it’s still dark when we wake up and when we leave the office. So we have no shame in admitting that this comfort-food dish is a permanent fixture on our winter weeknight menu these days. #sorrynotsorry This is seriously the easiest, most satisfying dinner in our arsenal. Swiss readers are probably rolling their eyes at how obvious this is. Expat readers on the other hand may never have heard of baking Vacherin. In case you belong to the latter category, drop what you are doing and get to the store. Now. What you’ll need: 1 round of Vacherin Mont-d’Or found at any local grocery store or cheese shop Boiled raclette-style potatoes 1 bottle or, if it’s Monday, 1 half bottle of Chasslas or Fendant wine (not pictured) Gherkin pickles Small pearl
18 Feb 15

The LG Hot Toddy

Ah, the flu and cold season is upon us! And we don’t know about you, but we have been hit hard by illness this winter. So, we have just the remedy to keep the bug at bay…and it involves bourbon and a zing of fresh ginger, so what’s not to love? We present to you, The Hot Toddy. Here’s what you’ll need: And here’s what you’ll do: Grate a bit of ginger into your mug, then add the chunk (which will infuse with the hot water) Bring water to a boil, steep your choice of tea for 3-5 minutes then remove bag (we like to use Yogi Tea’s Ginger and Black Pepper) Squeeze in half a lemon (you use the lemon peel later as garnish if you want to get fancy) Add honey (to your taste) Then add the bourbon Stir it all together, grab a blanket & a book and
28 Jan 15

Potato Leek Soup Recipe

There’s something about curling up with a warm bowl of soup, especially on a snowy winter day. And since we’ve got plenty of snow, we wanted to share with you one of our favorite (and easiest) recipes. Here’s what you’ll need: Here’s what you’ll do: Chop up the leeks, potatoes (bite-sized), onion, garlic, & 6ish strips of bacon–set the leeks and potatoes aside. Throw butter into a pot on medium to high heat, once sizzling, throw bacon, onion, and garlic in. Sauté until soft and golden. Add leeks and potatoes, reduce heat, and cover. Stir every now and then to ensure nothing is sticking to the bottom. Cook for about 20 minutes. Add 6 cups (1.4L) of hot vegetable broth and season with salt and pepper, let simmer for as long as you want (but at least 25 minutes). At this point, you can either use a food processor

Meet The Makers: Docteur Gab’s

What happens when you give four teenage boys a home beer brewing kit? They transform the local beer market.

Eat + Drink