Listing articles 1 to 15 of 26 articles with tag ‘Swiss cuisine’
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Swiss Apple Pasta Very Popular
Extraordinary apple spätzle from Thurgau, the apple orchard of Switzerland on the beautiful Bodensee lake between Switzerland, Austria and Germany.
Swiss Raclette Popular
The national dish of Valais, my Swiss canton, raclette is the most gorgeous melted cheese you will ever have. Here at its best at the Manoir de Villa in Sierre.
These deep-fried cheese sticks named after the taking of Malakoff during the Crimean war are the most delicious deep-fried calorie bomb I ever tried.
Dandelion, the humble but ubiquitous golden flower is turned into a syrup and jam in the Alps. Here is how my grandma did it.
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
Gorgeous traditional Italian stewed rabbit in a fragrant sauce. Serve over polenta to forget any winter blues!
A sweet tart made from white wine and sugar, very popular around my parts.
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.
A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.
The mighty Beignets de Vinzel is a cult dish from the Swiss coast of Lake Geneva. It would fit nicely into the Scottish Diet.
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.
The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.