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Flavors of Switzerland
Flavors of Switzerland
 
Baked goods (others)
Garlic and Vegetable Bread
Breakfast
Bircher's Swiss Muesli
Rosti with Bacon and Eggs
Cakes
Ittingen Style Chocolate Cake
Marble Cheesecake
Candies and sweet temptations
Candied Orange Peel with Chocolate
Cheese fondues and raclette
Arugula and Hazelnut Toasts
Raclette - Corn and Green Bean Stew with Oregano
Raclette - Herbed Tomato Slices
Raclette - Honey, Mustard, Ham and Raspberries
Raclette Beef Tenderloin with Lemon Thyme and Celery
Raclette Hamburger with Tarragon on Diced Cucumber
Raclette with Snow Peas, Grapefruit and Scallops
Swiss Fondue
Valais Apricots on a Bed of Chard
Valais Fondue with Tomato
Chunteys, compotes, ketchups, jams and jellies
Christmas Jam (Compote)
Cold soups
Cold Cucumber and Tomato Soup
Cooked fruit-based desserts
Apple Dumplings with Banana Cream
Apricot Ramekins with Almond Sauce
Bread and Pear Gratin
Gariguette Strawberry and Rhubarb Crumble with Mascarpone Ice Cream and Mint-Strawberry Juice
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Wild Strawberries from my Childhood
Cookies, brownies and petits fours
Petit Fours with Butter Icing
Swiss Chocolate Squares
Walnut cookies (Baumnuss Guetzli)
Desserts (other)
Torta di pane
Doughnuts and fritters
Ladies' Thighs - Schenkeli
Merveilles - Swiss Carnival Fritters
First courses
Mediterranean Bluefin Tuna Tartare with Avocado Cream
Philippe Chevrier, Domaine de Châteauvieux, Suisse
First courses (general)
A First Course Quartet: Cream of Pumpkin with Coconut Mousse
Armin Amrein, Walserhof, Suisse
A First Course Quartet: Langoustine on Pear and Pumpkin Compote
Armin Amrein, Walserhof, Suisse
A First Course Quartet: Pumpkin Ice Cream
Armin Amrein, Walserhof, Suisse
Asparagus Chartreuse with Smoked Sturgeon Mousse and Osietra Caviar
Heinz Winkler, Residenz Heinz Winkler, Allemagne
Cod “Marbré” with Ratatouille and Sweet Pepper Coulis
Crab Phyllo Crisps with Avocado, Potato and Candied Lemon
Mini Pumpkin Quiche
Armin Amrein, Walserhof, Suisse
Mushroom Toasts
Fish
Lake Léman Arctic char in hyssop court-bouillon with market vegetables
Bernard et Guy Ravet, L'Ermitage Bernard Ravet, Suisse
Line-Caught Sea Bass Cooked in Coarse Salt with Lemongrass
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Perch fillets in mache and lime velouté
Carlo Crisci, Restaurant Le Cerf, Suisse
Red mullet in eggplant scales with basil oil
Carlo Crisci, Restaurant Le Cerf, Suisse
Turbot with Fresh Peas and Lemon Thyme
Foie gras (goose liver)
Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira Aspic
Carlo Crisci, Restaurant Le Cerf, Suisse
Hot soups
Barley Soup
Meat
Breaded Suckling Lamb and Artichokes Fried in Olive Oil
Lamb Chops on a Potato Wreath
Saddle of Lamb with Mountain Thyme Jus
Edouard Hitzberger, Hotel Paradies, Suisse /
Veal Scaloppini Zurich-Style
Pies and tarts
Butter Tarts
Geneva-Style Pear Tart
Valais Apricot Paillard
Poultry and feathered game
Braised Bresse Chicken with Preserved Lemon and Crayfish
Bresse Chicken in Cocotte with Vegetables and Truffle Mousseline
Philippe Rochat, restaurant Hôtel de Ville, Suisse
Emmenthal-Style Roast Small Chicken (Guggeli)
Poached Bresse Chicken with Garden Herbs and Madras Curry Butter
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Puddings
Bread Pudding with Apricot Jam
Quiches, savory pies and tarts
Obwald-Style Cheesecake
Onion Tart
Rice
Cauliflower and Gruyere Risotto
Risotto Ticino
Sandwiches and canapés
Bell Pepper Hors d'Oeuvres
Chicken Liver Canapés
Guacamole Pyramids
Layered Sandwiches
Salmon Spirals
Stuffed Ciabattas
Tabbouleh Canapés
Toast Flowers
Scones, muffins and brioche
Almond Muffins
Chunky Dark Chocolate Muffins
Muffins with white chocolate chunks
Volcano Muffins
Shellfish
Etuvée of Cultivated Mussels with Onion
Philippe Rochat, restaurant Hôtel de Ville, Suisse
Langoustines with Cockles, Mussels, Caviar and "Amandine" Potatoes
Bernard et Guy Ravet, L'Ermitage Bernard Ravet, Suisse
Sautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato Ravioli
Philippe Chevrier, Domaine de Châteauvieux, Suisse
Sweet breads
Sugar buns
Tapas and small bites
Goat Cheese with Sunflower Seed Crunches
Totally chocolate
Chocolate Fondue
Chocolate Mousse
Unbaked fruit desserts
Bread and Raspberry Napoleons with Vanilla Cream
Vegetables
Fricassee of Edible Russulas or other mushrooms
Potato-Gruyere Puffs
Rösti - Basic recipes
Rösti from Uri, Zurich, Glarus and Appenzell
Rösti from Zurich
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