Listing articles 1 to 15 of 26 articles with tag ‘Swiss cuisine’
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A TV crew from Tokyo Broadcasting System, one of the largest TV channels in Japan, came to film me for 4 days for George Tokoro's World Delivery, a Sunday afternoon world food show.
Uber decadent personal baked Vacherin Mont d'Or, gorgeous creaminess topped with toasted walnuts, dried fruits soaked in sweet wine and apples sautéed in butter and honey.
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
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!
A robust Swiss soup based on Alp cheese and Fendant white wine to warm you up during the cold months.
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!
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 sweet tart made from white wine and sugar, very popular around my parts.
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.
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.
Swiss pasta made from a thousand-year-old Alpine cheese so pungent it will bring you back from the dead.
No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps!
My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert.
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.