Papet Vaudois is probably the most typical dish of the Canton of Vaud. Leeks and potatoes are cooked together until a papette (which more or less translates as gruel) is obtained: this is the papet vadois, probably the Vaudois dish par excellence which, not surprisingly, has the same colours as the flag of the Canton of Vaud (white and green). The papet is always accompanied by saucisson vadois, a sausage made from pork, mixed with cabbage and spices. The combination of sausage and leeks/potatoes is, I have to say, very tasty, as the very strong and pungent flavor of the sausage can be sweetened and somehow mitigated by the combination of leeks/potatoes.
This curious mélange has an equally curious origin: it is said that, in 789, during the passage of Charles III, known as the Grosso, to Orbe (north of Lausanne) meat was lacking, but someone had the idea to "stretch" it with cabbage. And it has remained that way ever since.
