In Swiss Romandie and especially around the Lac Léman the Malakoff has an epic status. The malakoff is a sort of deep fried small bread filled with a gruyère cheese mixture. In other words a calorie bomb made of cheese. It's very tasty and a good alternative to the more common cheese fondue or raclette. There exists many different stories around the origins of the malakoff, the one I like the most is the following story: In 1855 during the long siege of the fortress of Malakoff in present day Ukraine, a few very hungry Swiss soldiers found out that with the leftovers of their bread and cheese they could make quite delicious and nutritional beignets. Back home they perfectionated the recipe, that ever since was handed from generation to generation.
Normally we eat around 3 to 4 malakoffs per meal with green salad and a plate of charcuterie as side dishes. The best malakoffs in my opinion we eat in Vinzel in restaurant au Coeur de la Coté situated in the middle of the vineyards of Vinzel. So you should also try here the local wine. (Others argue we eat the best malakoffs in Luins. They are also good, it's true. But the last time we ate here we had a shouting and insulting psycho waiter, so I won't make publicity for this restaurant.)
Au Coeur de la Côte, 1184 Vinzel Vaud. Tel: 021 824 11 41
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