Discover Germany | Special Theme | Culinary Indulgence and Lifestyle – Made in Switzerland
A common raclette machine.
Rosti A staple of Swiss cuisine, the famous rosti consists of thinly grated potatoes which are fried until crisp and golden. Originally a breakfast dish for farmers, it is now found throughout the country and across mealtimes. Team it up with salty bacon, fried egg and melted raclette cheese, and you will have a delicacy not to be missed! Fondue A visit to Switzerland simply needs to include a fondue – even it might seem clichéd. However, it has been a must-have for any local or visitor to the country for centuries. And for good reason: it is beautifully tasty and a proper winter meal. How to do it: dunk rustic bread into melted cheeses which are infused with wine and garlic and which bubble over an open flame. A glass of white wine goes perfectly with it. Raclette And because Switzerland has some rather tasty cheese on offer, we continue with another cheesy dish – raclette, a local cheese
from the Canton of Valais, grilled slowly over a fire. Layer by layer, it is then sliced off to blanket boiled potatoes, pickles and onions. The perfect comfort food! Furthermore, raclette machines are used in many Swiss homes where friends want to gather for hours, indulging in the cheesy dish and many glasses of local wine.
cream and mushrooms, this old-school favourite is one not to be missed out on. On the following pages, find out what tasty products and innovative delicacies Switzerland’s culinary entrepreneurs have brought to the market recently.
Papet Vaudois A staple of the Canton of Vaud, Papet Vaudois is best described as a mash of leeks and potatoes which are stewed for hours. It tastes almost earthy and oniontinged, and poses as the perfect bed for fat sausages. Dig in! ‘Zurcher geschnetzeltes’ If you’re planning on visiting any restaurant in Switzerland soon, chances are that you will find ‘Zurcher geschnetzeltes’ on its menu. This dish is a Zurich-style ragout of veal and mushrooms, and is both hearty and delicious. Made of sliced veal, calves’ kidneys and sweetbreads which are sautéed in a gravy of butter, onions, white wine,
Cheese fondue.
Issue 62 | May 2018 | 37