The Lake Geneva Arc swarms with good restaurants. The top of the gastronomic hit parade is shared by Philippe Rochat at Crissier and Gérard Rabaey at Pont de Brent, who were awarded 3 stars by Michelin and 19 by GaultMillau.

Besides these two stars, some twenty young chefs, scattered in the four corners of the canton, prepare an inventive and audacious cuisine, rated by GaultMillau.

On the shores of Lake Geneva, perch fillets, féra or arctic charr, two species native to the Lake, are served on terraces and in cafés. In the city centres brasseries and exotic restaurants cater to every craving while the country inns serve local specialities: papet vaudois, roast sausages, typical pies and tarts. Open from May to October, the Alpine chalets and small inns favour cheese dishes followed by homemade pastries. All these specialities are accompanied by excellent local wines, in particular those of Lavaux, a UNESCO World Heritage Site.

In the canton of Vaud the art of living goes unmistakably hand in hand with fine dining.