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La viande cuite dans un bouillon trône en tête des plats de fête depuis des années en Suisse. Mais quand et comment est née cette tradition ? L’ethnologue Isabelle Raboud-Schüle raconte, en nouvell diffusion, le début de l’histoire dans le Point J. Caroline Stevan Réalisation : Kyanu Kombot-Naguemon Nous contacter : pointj@rts.ch ou +41 79 134 34 70
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