We speak to the food experts Jessica Manurung and David Moginier about regional foods in Switzerland, particularly in the cantons of Basel and Vaud.

Jessica is a Basel-based food blogger. She has been sharing her restaurant recommendations on social media since 2019. Last year, she published the Basel Cookbook, sharing a mix of innovative and traditional recipes from local chefs.

David has been a food and wine journalist for many years. He was in charge of gastronomy for the daily 24 heures, and has written Vaud cookbook, as well as several books by Michelin-starred chefs.

Join us as we talk about various food traditions and innovations:

• What people eat in the German and French-speaking areas of Switzerland
• Favourite dishes to try
• New trends such as sustainable eating, the nose to tail principle, and Nikkei cuisine

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