Switzerland
4 topics — topics in this category.
Fondue
The communal pot of melted cheese and wine: Gruyère and Vacheron melted with white wine and kirsch, eaten by spearing bread cubes on long forks — with strict rules about lost bread. Ingredients: Gruyère, Vacheron Fribour…
Raclette
Valais's scrape of fire: a half-wheel of raclette cheese melted before a fire or grill, scraped in sheets over boiled potatoes with cornichons and pickled onions. Ingredients: raclette cheese (a quarter or half wheel), s…
Rösti
Bern's golden potato cake: grated potatoes fried in butter into a crisp, lacy-edged disc — the side that became a main and a German-French cultural border (the Röstigraben). Ingredients: waxy potatoes (boiled the day bef…
Zürcher Geschnetzeltes
Zurich's sliced veal in cream: fine strips of veal (and often veal kidney) in a white-wine mushroom cream sauce, served over rösti — the city's signature plate since the 1940s. Ingredients: veal escalopes, veal kidney (t…
World Cuisines
Talk now — free call