How to pronounce Papet vaudois

In the International Phonetic Alphabet it is /pa.pɛ vo.dwa/. In plain English letters that is pah-PEH voh-DWAH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Papet vaudois?

Papet vaudois is a main dish of Switzerland. Where it comes from: Vaud. People usually eat it at lunch or dinner. Its main ingredients are potato, vegetables and pork. It tastes savory and rich.

Where Papet vaudois comes from

Papet vaudois is one of 30 signature dishes of Switzerland on this map.

• Cheese fondue fondue · Main dish · Fribourg and Vaud

  Fondue comes from the French verb fondre, to melt.

• Rösti · Main dish · Bern

  Rösti is grated potato fried in butter or fat into a golden, crisp round cake.

• Raclette · Main dish · Valais

  Raclette is both a cheese and a meal, and both come from the canton of Valais.

• Zürcher Geschnetzeltes · Main dish · Zurich

  Zürcher Geschnetzeltes, Züri-Gschnätzlets in Zurich German, is thinly sliced veal quickly sautéed and served in a cream sauce, and it is regarded as the typical dish of Zurich's regional cooking.

• Tirggel · Dessert · Zurich

  Tirggel, or Züri-Tirggel, are thin, hard biscuits from Zurich made of flour, honey and spices.

• Birchermüesli · Main dish · Switzerland

  Birchermüesli is the original Swiss muesli, an uncooked dish of oats and fruit.

Food of Switzerland

Dishes like Papet vaudois in other countries

Same type of dish and similar main ingredients as Papet vaudois:

• Stamppot · Main dish · Holland, Netherlands

  Stamppot means "mash pot": potatoes boiled and mashed together with one or more vegetables, such as kale (boerenkool), sauerkraut (zuurkool), endive or carrots and onions (hutspot).

• Kohl und Pinkel · Main dish · Oldenburg (Lower Saxony), Germany

  Kohl und Pinkel is the winter dish of north-west Germany: long-cooked kale served with Pinkel, a smoked, coarse grain sausage, and potatoes.

• Choucroute garnie · Main dish · Alsace, France

  Choucroute garnie, "dressed sauerkraut", is the great winter dish of Alsace.

• Salade liégeoise · Main dish · Liège, Belgium

  Salade liégeoise, also called potée liégeoise, is a warm salad from the region of Liège: green beans cooked al dente, firm potatoes and smoked or salted lardons, all cooked separately and tossed at the last minute with a dash of vinegar, the lardons deglazed with it.