Swiss cuisineFrom Wikipedia, the free encyclopedia

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Different kinds of quiches

The Swiss cuisine is unique in its many regional influences from its neighbors' cuisine,

including Italian, French, and German cuisine. However, the Swiss also have their own unique dishes.

Switzerland was historically a country of farmers, so their specialties often incorporated potatoes and

cheese (Rösti, Fondue, and Raclette), and also more exotic ingredients, such as chocolate.

The four linguistic regions of Switzerland (German, French, Italian and Romansh (spoken almost

uniquely in Graubünden Canton) each provide some special dishes, most of which can be found

throughout Switzerland.

Official languages in Switzerland:[1]        Swiss German (62.7%; 72.5%)       French (20.4%; 21.0%)       Italian (6.5%;

4.3%)       Romansh (0.5%; 0,6% )

Contents

 [hide]

1   Food

2   Recipes from the French part of Switzerland

3   Recipes from the German part of Switzerland

4   Recipes from the Italian part of Switzerland

5   Recipes from the Graubünden Canton in Switzerland

6   Haute Cuisine

7   Beverages

8   See also

9   References

10   External links

[edit]Food

Many Swiss supermarkets, like this one in Interlaken, have an entire aisle dedicated solely to Swiss chocolate.

Emmental cheese originated in Switzerland

There are a great number of regional dishes in Switzerland. One example is Zürcher Geschnetzeltes—

thin strips of vealwith mushrooms in a cream sauce served with rösti. Italian cuisine is popular in

contemporary Switzerland, particularlypasta and pizza. Foods often associated

with Switzerland include cheese and chocolate. Swiss cheeses, in particularEmmental

cheese, Gruyère, Vacherin, and Appenzeller, are famous Swiss products. The most popular cheese

dishes arefondue and Raclette. Both these dishes were originally regional dishes, but were

popularized by the Swiss Cheese Unionto boost sales of cheese.

Rösti is a popular potato dish that is eaten all over Switzerland. It was originally a breakfast food, but

this has been replaced by themuesli, which is commonly eaten for breakfast and in Switzerland goes

by the name of "Birchermüesli" ("Birchermiesli" in some regions). For breakfast and dinner many Swiss

enjoy sliced bread with butter and jam. There is a wide variety of bread rollsavailable in Switzerland.

Bread and cheese is a popular dish for dinner.

Tarts and quiches are also traditional Swiss dishes. Tarts in particular are made with all sorts of

toppings, from sweet apple toonion.

In the Italian speaking part of Switzerland, the Ticino area, one will find a type of restaurant unique to

the region. The Grotto is a rustic eatery, offering traditional food ranging from pasta to home made

meat specialties. Popular dishes are Luganighe and Luganighetta, a type of artisan sausages.

Authentic grottoes are old wine caves re-functioned into restaurants. Due to their nature they are

mostly found in or around forests and built against a rocky background. Typically, the facade is built

from granite blocks and the outside tables and benches are made of the same stone as well. Grottoes

are popular with locals and tourists alike, especially during the hot summer months.[2]

Cervelat or cervelas is considered the national sausage, and is popular all over Switzerland.

It should be noted for vegetarians traveling in Switzerland that the choices of vegetarian cuisine are

limited. In the smaller towns and villages the low fat protein options for vegetarian foods such as beans

and rice, nuts, and fresh vegetables as part of the main ingredient of prepared entrees is rare.

[edit]Recipes from the French part of Switzerland

Traditional papet vaudois with cabbageand potatoes.

Papet vaudois (Leeks with sausage): The dishes of Canton Vaud tend to be particularly filling: pork

sausage, leek and potato hotpot. If you ask a Vaudois what - apart from Saucisson - the typical dish of

the canton is, you will usually get the answer: 'Papet vaudois', leeks with potatoes, served with

Saucisson, and/or with 'Saucisse au foie' and 'Saucisse au chou' (smoked liver or cabbage sausages).

Fondue: This is probably the most famous Swiss menu. Fondue is made out of melted cheese. It is

eaten by dipping small pieces of bread or potatoes in the melted cheese.

Raclette: Hot cheese dribbled over potatoes, served with small gherkins, pickled onions etc.

[edit]Recipes from the German part of Switzerland

Rösti with a parsley garnish.

Zopf

Rösti: This simple dish, similar to hash browns, is traditionally regarded as a Swiss German favorite. It

has given its name to the "Rösti ditch", the imaginary line of cultural demarcation between the German

and French regions of Switzerland. However, it is also eaten by the French-speaking Swiss.

Emmental Apple Rösti: This used to be a very popular meal, since the ingredients were usually at

hand and the preparation is very simple. The recipe comes from the Emmental ("Emmen valley")

in Canton Bern, the home of the famous Emmentaler cheese.

Fotzel slices: Nobody really knows how this dish got its name. Literally, "fotzel" means a torn-off scrap

of paper, but in Basel dialect it means a suspicious individual. Swiss grandmothers used to use stale

bread to make fotzel slices, which made it an ideal recipe for homemakers accustomed to never

throwing bread away.

Zopf (bread): There are dozens of types of bread in Switzerland. However, Zopf is a typical Swiss

speciality for Sundays.

Birchermuesli: "Birchermüesli" was invented by Dr Maximilian Oskar Bircher-Benner (1867-1939), a

pioneer of organic medicine and wholefoods.

Cut meat, Zürich style (Zürcher Geschnetzeltes): This dish is often served with Rösti.

Älplermagronen: (Alpine herdsman's macaroni) is a frugal all-in-one dish making use of the

ingredients the herdsmen had at hand in their alpine cottages: macaroni, potatoes, onions, small

pieces of bacon, and melted cheese. Traditionally Älplermagronen is served with applesauce instead

of vegetables or salad.

Tirggel are traditional Christmas biscuits from Zürich. Made from flour and honey, they are thin, hard,

and sweet.

Riz Casimir is a preparation of rice with curry sauce and minced pork blended with tropical fruits:

pineapple, banana and cherries, sometimes with currant grape. It was first served in 1952 by the

international chain of hotel and resorts Mövenpick.

[edit]Recipes from the Italian part of Switzerland

Polenta (right) and rabbit

Polenta: For centuries polenta was regarded as a meal for the poor. Corn was introduced to the south

of what is now Canton Ticino as long ago as the beginning of the 17th century, which led to a change

in the monotonous cuisine. But it took another 200 years before polenta - at first made of mixed flour,

only later of pure cornmeal - became the staple dish of the area.

Saffron Risotto is a common dish from Ticino, the southernmost canton of Switzerland.[citation needed]

[edit]Recipes from the Graubünden Canton in Switzerland

Bündner Nusstorte

Chur Meat Pie: A popular dish from Graubünden in south eastern Switzerland

Graubünden Barley Soup: The most famous soup from Graubünden

Pizokel with cabbage: Pizokel were eaten in a wide variety of ways. In some places when eaten by

themselves they are known in Romansh as "bizochels bluts", or “bald pizokel”. If someone leaves a

small amount of any kind of food on the serving dish for politeness sake, in the Engadine this is called

"far sco quel dal bizoccal", meaning more or less “leaving the last pizokel”.

Bündner Nusstorte: There are several different recipes for nut cake, but the most famous is probably

the one from the Engadine, a valley in Canton Graubünden.

[edit]Haute Cuisine

According to the 2005 edition of world renowned Michelin Guide, Switzerland ranks 2nd worldwide in

terms of stars awarded per capita.[3] Philippe Rochat is a local well known swiss chef.[citation needed]

[edit]Beverages

Müller-Thurgau grapes are used to create Riesling X Sylvaner, a common white wine in Switzerland

A reservoir glass filled with a naturally coloured verte absinthe, next to an absinthe spoon

Rivella, a carbonated Swiss drink based on lactose, is one of the most popular drinks in

Switzerland. Apple juice, both still and sparkling, is popular in many areas of Switzerland, and is also

produced in the form of apple cider. The chocolate drink Ovomaltine (known in the USA as "Ovaltine")

originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from

being a beverage, the powder is also eaten sprinkled on top of a slice of buttered bread.

Wine is produced in many regions of Switzerland, particularly the Valais, the Vaud, the Ticino and

the canton of Zurich. Riesling X Sylvaner is a common white wine produced in German-speaking parts

of the country, while Chasselas is the most common white wine in the French-speaking parts of the

country. Pinot Noir is the most popular red grape in both the French-speaking and the German-

speaking part, while this position is held by Merlot in the Italian-speaking part.

Absinthe is being distilled officially again in its Val-de-Travers birthplace, in the Jura region of

Switzerland, where it originated. Long banned by a specific anti-Absinthe article in the Swiss

constitution, it was legalized again in 2005, with the adoption of the new constitution. Now Swiss

absinthe is also exported to many countries, with Kübler and La Clandestine Absinthe amongst the

first new brands to emerge. Wine and beer can legally be purchased by youths of 16 or more years of

age. Spirits and beverages containing distilled alcohol (including alcopops like Bacardi Breezer) can be

bought at 18. Socialization with alcohol begins early and many have their first taste of alcohol in the

family at the age of 14.[citation needed]

Damassine is a liqueur produced by distillation of the Damassine prune from the Damassinier tree and

is produced in the Canton of Jura.

Swiss CuisineWhen you think of Switzerland you might think of the Swiss Alps, of lovely mountain cottages and snow covered mountains. But what about Swiss food?

Swiss cuisine is influenced in many ways by its neighbors’’ cuisine, including Italian, French, and German cuisine. However the Swiss also have some unique dishes. Being a country of farmers for a long time their specialties include potatoes and cheese and more exquisite foods such as chocolate. There are four linguistic regions in Switzerland – German, French, Italian, and Romansch (spoken almost uniquely in Graubunden Canton). Each of them also provide some special dishes. Most of which can be found throughout Switzerland.

Food that is often associated with Switzerland includes cheese and chocolate. Some famous Swiss cheeses are Emmental (a yellow, medium-hard cheese, with characteristic large holes. It has a piquant, but not really sharp taste.), Gruyere (a hard yellow cheese made from cow's milk, named after the town of Gruyères in Switzerland, and made in the cantons of Fribourg, Vaud), Vacherin (a soft, rich, seasonal cheese contained in a grayish-yellow blanched rind and called Vacherin Mont d'Or. Made from cow's-milk in Switzerland or France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), it typically contains 45 to 50 percent milk fat. It is marketed in a round wooden cheese-box and can be served warmed in its original packaging and eaten like a fondue) and Appenzeller (a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind). The most popular cheese dishes are fondue (a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term is derived from the French fondre (to melt), in the past tense fondu (melted). Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight) and raclette (a semi-firm, salted cheese made from cow's milk. However, varieties exist made with white wine, pepper, herbs, or smoked. The cheese originated in the Swiss canton of Valais, but is today also produced in the French regions of Savoie and Franche-Comté.). Both of these dishes were

originally regional dishes, but were popularized by the Swiss Cheese Union to boost sales of cheese. Rosti a popular potato dish is eaten all over Switzerland. Rösti is made with potatoes which are grated and depending on the frying technique, possibly mixed with some butter or fat, or fried in oil later. The grated potatoes are then shaped into rounds or patties, which come in different sizes usually measuring between 3-12 cm (1 to 5 inches) in diameter and 1-2 cm (0.5 inch) thick. Often the Rösti is simply shaped inside of the frying pan. They are most often shallow fried but can also be baked in the oven. Although the basic Rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onions, cheese, apples or fresh herbs. This is often considered to be a regional touch. It was originally eaten for breakfast but now has been replaced at breakfast tables by muesli which in Switzerland goes by the name of Birchermuesli. For breakfast and dinner many Swiss enjoy sliced bread with butter and jam. A wide variety of bread rolls are available in Switzerland. Tarts and quiches are also traditional Swiss dishes. A quiche is a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Tarts in particular are made with all sorts of toppings, from sweet apple to onion. In Switzerland there are a great number of regional dishes. For example zurigschnatzlets which are thin strips of veal with mushrooms in a cream sauce served with rösti (the above mentioned potato dish). Italian cuisine is popular in contemporary Switzerland, particularly pasta and pizza. In the Ticino area (the Italian speaking part of Switzerland) one can find a restaurant which is unique to the region. The Grotto is a rustic eatery that offers traditional food ranging from pasta to home made meat specialties. Popular dishes are luganighe and luganighetta, a type of artisan sausages. Authentic grottoes are old wine caves refunctioned into restaurants. They are mostly found in or around forests and built against a rocky background. Cervelat or cervelas (a type of cooked sausage produced mainly in Switzerland and in parts of Germany. In its modern Swiss variety, it consists of a mixture of beef, bacon and pork rind that is packed into zebu intestines ('humped cattle'), slightly smoked and then boiled) considered the national sausage and is popular all over Switzerland.

Dishes from the French speaking part of Switzerland – Papet vaudois (leeks with sausage). The dishes of Canton Vaud are particularly filling: pork sausage, leek and potato hotpot. This dish is usually served with saucisson and/or with saucisse au foie and saucisse au chou (smoked liver or cabbage sausages). Fondue is the most famous Swiss menu. It’s made of melted cheese and is eaten by dipping small pieces of bread or potatoes in the melted cheese. Racelette is hot cheese dribbled over potatoes and served with small gherkins, pickled onions etc.

Dishes from the German speaking part of Switzerland – Rosti is dish similar to hash browns and is traditionally regarded as a Swiss German favorite. A dish that comes from the Emmental in Canton Bern the home of the famous cheese is Emmental Apple Rosti. There are dozens of types of bread in Switzerland. However Zopf a type of Swiss bread made from white flour, milk, egg, butter and yeast. The dough is brushed with egg yolk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. Cut meat Zurich style is often served with rosti. Alplermagronen (Alpine herdsman’s macaroni) is an all-in-one dish made of what herdsmen had on hand – macaroni, potatoes, onions, small pieces of bacon and melted cheese. Traditionally this dish is served with applesauce instead of vegetables or salad.

Dishes from the Graubunden Canton in Switzerland – A popular dish is Chur Meat Pie and the most famous soup is Graubunden Barley Soup. Pizokel with cabbage - in some places when eaten by themselves they are known in Romansh as "bizochels bluts", or "bald pizokel". If someone leaves a small amount of any kind of food on the serving dish for politeness sake, in the Engadine this is called "far sco quel dal bizoccal", meaning more or less "leaving the last pizokel". The most famous nut cake is the Engadine Nut Cake.

Rivella a carbonated Swiss drink is one of the most popular drinks in Switzerland. Apple juice is also popular in many areas and is also produced in the form of cider. Wine is produced in the Valais, the Vaud, the Ticino and the canton of Zurich.Riesling X Sylvaner is a common white wine

produced in the German speaking parts of the country while Chasselas is the most common white wine in the French speaking part. Pinot Noir the most popular red grape is found in both the French and German speaking parts while this position is held by Merlot in the Italian speaking part. Absinthe (is traditionally a distilled, highly alcoholic (45%-75% ABV) beverage. It is an anise-flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, also called wormwood. Absinthe has a characteristic natural green colour but is also produced in a clear style. It is often called "the Green Fairy". Although it is sometimes mistakenly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as a liquor.[1] Absinthe is unusual among spirits in that it is bottled at a high proof but is normally diluted with water when it is drunk.) is brewed again in the Jura region of Switzerland, where it originated; long banned by a specific anti-Absinthe article in the Swiss constitution, it has been re-legalized since 2005. Now once again distilled in its Val-de-Travers birthplace, Swiss absinthe is now also exported to many countries, with Kübler and La Clandestine Absinthe among the first new brands to emerge. The chocolate drink Ovomaltine (known in the USA as "Ovaltine") originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from being a beverage it is also used on top of a slice of buttered bread.

Älplermagronen is a very typical Swiss „Pasta-Dish"with lots of cheese and potatoes and onions. Instead of eating Raclette or Fondue on a cold winter night, Älplermagronen are a great alternative.Recipe for 4 (ingredients can be plused as needed)500 grs Macaroni or Hörnli (or Italian Macaroni, break them into pieces of 3 – 4 cm)5 – 6 medium size potatoes2 large onions2 tablespoons butter4 dl cream or milk (I make it half/half)400 grs grated cheese (i.e. Sbrinz, Gruyere, Bergkäse = a older, stronger hard cheese)a touch of nutmeg and salt and pepperPeel the potatoes and cut them into 2 – 3 cm big pieces.Cook the potatoes "al-dente".Cook the Makkaronis al-dente.In the meantime, melt the butter and sauté the onions, until gold-brown.Boil up the crème-and-milk mix, add the nutmeg and some pepper. Towards the end, add about 100 gr. of the cheese.In a casserole, mix the potatoes with the Macaroni, 200 grs cheese and half of the browned onions.Pour over the creme-and-milk-and cheese mix.Stir up well.Top it with the remaining cheese and the onions.Put it in the oven for about 10 - 15 minutes (at 200°) until the cheese is melted.Serve with "Apfelmus" (applesauce) and enjoy.

Churer Meat Pie (Churer Fleischtorte)A popular dish from Graubünden in south eastern SwitzerlandIngredients for four people:Pastry:• 3 1/4 cups flour• 1/2 cup margarine• 1 tsp salt• just under one cup water• yolk of two eggsFilling:• 18 oz mixed ground meat• 2 oz bacon, finely chopped• 1/2 cup cream• 6 oz white bread, diced

• hot milk• salt• nutmeg• pepperOven temperature: 450 degreesMethod:Pie:1. Rub together the four, margarine and salt2. Mix the water and one egg yolk, and add to the flour mixture, combining them to form a dough3. Allow to restFilling:1. Mix together the ground meat, bacon and cream2. Soften the bread in the hot milk, squeeze dry, then add to the meat along with the onion3. Season with salt, pepper and nutmeg, and stir wellAssembling:1. Use two thirds of the dough to line a baking tin. Prick with a fork, and spread the filling over it2. Roll out a lid with the rest of the dough, and lay it on top3. Paint the lid with the remaining egg yolk, and prick with a fork4. Bake for 50 minutesServe with a green salad

 

EncyclopediaThe Swiss cuisine is unique in its many regional influences from its neighbors' cuisine, including Italian, French, andGerman cuisine. However, the Swiss also have their own unique dishes. Switzerland was historically a country of farmers, so their specialties often incorporated potatoes and cheese (Rösti, Fondue, and Raclette), and also more exotic ingredients, such as chocolate.

The four linguistic regions of Switzerland (German, French, Italian and Romansh (spoken almost uniquely in Graubünden Canton) each provide some special dishes, most of which can be found throughout Switzerland.

Food

There are a great number of regional dishes in Switzerland. One example is Zürcher Geschnetzeltes—thin strips ofveal with mushrooms in a cream sauce served with rösti. Italian cuisine is popular in contemporary Switzerland, particularly pasta and pizza. Foods often associated withSwitzerland include cheese and chocolate. Swiss cheeses, in particular Emmental cheese, Gruyère, Vacherin, and Appenzeller, are famous Swiss products. The most popular cheese dishes are fondue and Raclette. Both these dishes were originally regional dishes, but were popularized by theSwiss Cheese Union to boost sales of cheese.

Rösti is a popular potato dish that is eaten all over Switzerland. It was originally a breakfast food, but this has been replaced by the muesli, which is commonly eaten for breakfast and in Switzerland goes by the name of "Birchermüesli" ("Birchermiesli" in some regions). For breakfast and dinner many Swiss enjoy sliced bread with butter and jam. There is a wide variety ofbread rolls available in Switzerland. Bread and cheese is a popular dish for dinner.

Tarts and quiches are also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweetapple to onion.

In the Italian speaking part of Switzerland, the Ticino area, one will find a type of restaurant unique to the region. The Grotto is a rustic eatery, offering traditional food ranging from pasta to home made meat specialties. Popular dishes are Luganighe and Luganighetta, a type of artisan sausages. Authentic grottoes are old wine caves re-functioned into restaurants. Due to their nature they are mostly found in or around forests and built against a rocky background. Typically, the facade is built from granite blocks and the outside tables and benches are made of the same stone as well. Grottoes are popular with locals and tourists alike, especially during the hot summer months.

Cervelat or cervelas is considered the national sausage, and is popular all over Switzerland.

Recipes from the French part of Switzerland

Papet vaudois (Leeks with sausage): The dishes of Canton Vaud tend to be particularly filling: pork sausage, leek and potato hotpot. If you ask a Vaudois what - apart from Saucisson - the typical dish of the canton is, you will usually get the answer: 'Papet vaudois', leeks with potatoes, served with Saucisson, and/or with 'Saucisse au foie' and 'Saucisse au chou' (smoked liver or cabbage sausages).

Fondue: This is probably the most famous Swiss menu. Fondue is made out of melted cheese. It is eaten by dipping small pieces of bread or potatoes in the melted cheese.

Raclette: Hot cheese dribbled over potatoes, served with small gherkins, pickled onions etc.

Recipes from the German part of Switzerland

Rösti: This simple dish, similar to hash browns, is traditionally regarded as a Swiss German favorite. It has given its name to the "Rösti ditch", the imaginary line of cultural demarcation between the German and French regions of Switzerland. However, it is also eaten by the French-speaking Swiss.

Emmental Apple Rösti: This used to be a very popular meal, since the ingredients were usually at hand and the preparation is very simple. The recipe comes from the Emmental ("Emmen valley") in Canton Bern, the home of the famous Emmentaler cheese.

Fotzel slices: Nobody really knows how this dish got its name. Literally, "fotzel" means a torn-off scrap of paper, but in Basel dialect it means a suspicious individual.Swiss grandmothers used to use stale bread to make fotzel slices, which made it an ideal recipe for homemakers accustomed to never throwing bread away.

Zopf (bread): There are dozens of types of bread in Switzerland. However, Zopf is a typical Swiss speciality for Sundays.

Birchermuesli: "Birchermüesli" was invented by Dr Maximilian Oskar Bircher-Benner (1867-1939), a pioneer of organic medicine and wholefoods.

Cut meat, Zürich style: This dish is often served with Rösti.

Älplermagronen: (Alpine herdsman's macaroni) is a frugal all-in-one dish making use of the ingredients the herdsmen had at hand in their alpine cottages: macaroni, potatoes, onions, small pieces of bacon, and melted cheese. Traditionally Älplermagronen is served with applesauce instead of vegetables or salad.

Tirggel are traditional Christmas biscuits from Zürich. Made from flour and honey, they are thin, hard, and sweet.

Riz Casimir is a preparation of rice with curry sauce and minced pork blended with tropical fruits: pineapple, banana and cherries, sometimes with currant grape. It was first served in 1952 by the international chain of hotel and resorts Mövenpick.

Recipes from the Italian part of Switzerland

Polenta: For centuries polenta was regarded as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino as long ago as the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta - at first made of mixed flour, only later of pure cornmeal - became the staple dish of the area.

Saffron Risotto is a common dish from Ticino, the southernmost canton of Switzerland.

Recipes from the Graubünden Canton in Switzerland

Chur Meat Pie: A popular dish from Graubünden in south eastern Switzerland

Graubünden Barley Soup: The most famous soup from Graubünden

Pizokel with cabbage: Pizokel were eaten in a wide variety of ways. In some places when eaten by themselves they are known in Romansh as "bizochels bluts", or “bald pizokel”. If someone leaves a small amount of any kind of food on the serving dish for politeness sake, in the Engadine this is called "far sco quel dal bizoccal", meaning more or less “leaving the last pizokel”.

Bündner Nusstorte: There are several different recipes for nut cake, but the most famous is probably the one from the Engadine, a valley in Canton Graubünden.

Haute Cuisine

According to the 2005 edition of world renowned Michelin Guide, Switzerland ranks 2nd worldwide in terms of stars awarded per capita. Philippe Rochat is a local well known swiss chef.

Beverages

Rivella, a carbonated Swiss drink based on lactose, is one of the most popular drinks in Switzerland. Apple juice, both still and sparkling, is popular in many areas of Switzerland, and is also produced in the form of apple cider. The chocolate drink Ovomaltine (known in the USA as "Ovaltine") originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from being a beverage, the powder is also eaten sprinkled on top of a slice of buttered bread.

Wine is produced in many regions of Switzerland, particularly the Valais, the Vaud, theTicino and the canton of Zurich. Riesling X Sylvaner is a common white wine produced in German-speaking parts of the country, while Chasselas is the most common white wine in the French-speaking parts of the country. Pinot Noir is the most popular red grape in both the French-speaking and the German-speaking part, while this position is held by Merlot in the Italian-speaking part.

Absinthe is being distilled officially again in its Val-de-Travers birthplace, in the Jura region of Switzerland, where it originated. Long banned by a specific anti-Absinthe article in the Swiss constitution, it was legalized again in 2005, with the adoption of the new constitution. Now Swiss absinthe is also exported to many countries, with Kübler and La Clandestine Absinthe amongst the first new brands to emerge. Wine and beer can legally be purchased by youths of 16 or more years of age. Spirits and beverages containing distilled alcohol (including alcopops like Bacardi Breezer) can be bought at 18. Socialization with alcohol begins early and many have their first taste of alcohol in the family at the age of 14.

Damassine, is a liqueur produced by distillation of the Damassine prune from the Damassinier tree and is produced in theCanton of Jura.

Swiss cuisine

World travel 4 Indians give you all information about Switzerland Cuisine along with its luxurious tour.

While Switzerland is famous all over for its natural beauty, its Cuisine is also world famous.

Switzerland dishes cooked with raw and traditional touch are popular all over. Switzerland hotels and resorts take uttermost care in the matter of cuisine.

One can easily find cheap and hygienic food outlets throughout the country.

Switzerland Cuisine is mainly famous for its unusual combination of meat and potatoes along with cheese.

The most demanded, Yummy sauces work as the great supplement to vegetables and deserts. While Swiss Cuisine does not offer much delicacy, but 

has dominating effect of French cuisine in western part, Itlalian cuisine effect in the south and German taste in the north and east of Switzerland.

Major cities like Geneva, Zurich, Montreux etc, provide large chain of hotels to enjoy Switzerland Cuisine.

Fondue of different flavor and air-dried meat, in form of wafer-thin slices, named as Bundnerfleisch, are the special variety of Swiss Cuisine.

Other than these, delicious cheese and Swiss chocolate also force tourists to have more than their appetite.

Fondue and Raclette are the popular cheese dishes. Popular breakfast flavor is Rosti, a potato dish eaten all over in Switzerland.

Muesli is also another commonly eaten breakfast dish. Swiss dinner is mainly comprised of combination of bread and cheese.

Among popular traditional dishes, Tarts and Quiches are the famous one. Zurigschnatzlets-a dish made by thin strips of veal with mushrooms in a cream sauce served with rosti, is one example of regional flavor.

Switzerland Cuisine is incomplete without beverages.

Apple juice, wine and the chocolate drink Ovomalitine formed the beverage part of Swiss cuisine.

Italian cuisine is mainly preferred in Switzerland other than regional and traditional dishes.

Enjoy the taste of delicious Switzerland Cuisine along with Swiss tour. World Travel 4 Indians invite you to travel to Switzerland. For more information fill the form below.

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A CULINARY TRIP AROUND SWITZERLAND  BY MADELYN MILLER

If variety is the spice of life, then the Swiss certainly offer a colorful palate. Drawing the best from their neighbors, they incorporate cuisine of Italy, France and Germany into their own Swiss specialties.

Before a meal begins, some Swiss wish each other en Guete or bon appetit, while others say buon appetito or bien appetit. In any of the four national languages - Swiss-German, French, Italian, Romansh - it all means the same: "Enjoy!"

There is no "official" Swiss cuisine; the cooking mirrors the diversity of local history and customs, but also brims with wonderful innovations.

It's just one of the ways the Swiss celebrate their profound passion for food. All around the country, Switzerland treasures the distinct tastes of its regional specialties.   Of course, there's the insistence by almost every region that only their cooks can properly prepare their specialties. But they do serve up each other's treats with flair and success.

Some common qualities are evident in all genuine Swiss cooking. There's universal pride in using only top ingredients, prepared to perfection. The Swiss are very fussy patrons, after all, and they love good food whether it is a a renowned restaurant such as FLETSCHHORN or down-home simple, based on unpretentious country fare.

Dishes To Look For Since a lake is never far away - nearly every town in Switzerland is within ten miles of one - there's always a wide variety of fresh-water fish dishes based on the local catch and kitchen. It's easy to dine on filet de perche on a lake shore and that was one of the almost daily treats on a recent trip to the Lake Geneva Region. http://www.lake-geneva-region.ch

Superb specialty sausages - Schüblig, Bratwurst, Wienerli, Emmentalerli and Saucisson - are tempting treasures of Swiss cooking. Different regions produce a variety of delicious salamis, often featured as appetizers or snacks. And don't miss the famous Wurstsalat, a light meal highlighting sausage and cheese.

In season, the delicate perfume of local mushrooms flows from hundreds of kitchens. They show up in such specialties as mushroom croûtes and risotto ai funghi.

Pies and tarts are popular as main courses. They feature fillings of meat, cheese, bacon, a multitude of vegetables, even potatoes.

The best known Swiss specialties are based on cheese, of course. Fondue, that gently bubbling pot of flavorful cheese into which you dip pieces of crusty bread, is a festive Swiss meal often shared among friends. Usually it features a mix of Emmentaler and Gruyère, but variations use other Swiss cheeses such as Vacherin or Appenzeller.

Then there's Raclette, a Valais dish that  is one of my personal favorites. It's traditionally prepared by melting a mountain  cheese such as Bagnes, Gomser or Belalp near a glowing fire, then serving it with potatoes and sour pickles. Today, especially in Swiss homes, folks melt their slices of cheese in a table-top electric appliance. You might call it a Swiss version of fast food.

When it comes to cheese, there's lots more to explore, and every Swiss city and town has at least one restaurant specializing in cheese dishes. You'll find a congenial atmosphere and delicious meals - try Käseschnitten or Croùte au Fromage (a variation on cheese-on-toast), Chäs-Chüechli or Ramequins (cheese tartlets) and Malakoffs (cheese fritters) .

No Swiss gourmet journey would be complete without indulging the sweet tooth. . All over the country, fruit is featured in many desserts, such as incredibly flavorful fruit tarts and fresh berries with whipped cream. The vast variety of legendary, sumptuous Swiss pastries is not only enjoyed as dessert, but also during leisurely afternoons with tea or coffee...at a sidewalk cafe or on a mountain-top.

But my downfall was Chocolate. You can start you day with chocolate croissants. You can enjoy Chocolate tarts at lunch. And remarkable culinary creations of molded chocolate at dinner. Between meals you will be tempted by Toberone chocolates, the triangular-shaped bars reminiscent of the Matterhorn. (Maybe if you climb it you will burn off all the calories you gain from the delicious Swiss food.

A great variety of crusty breads bearing the typical imprint of their region, golden Bärner Züpfe (a braided eggbread), jams and fruit preserves, and real Müesli are all very much a part of Swiss life,  especially at breakfast. And for lunches and dinners, consider escargot, or superb pâtés. In Switzerland the freshest vegetables and fruits are widely used, and colorful salads are featured on every menu.

Where To Dine? Switzerland is a compact country and the dining choices are boundless, so it's easy to

taste all the colorful variety. But which spot to choose for memorable meals? You can enjoy the supreme dining elegance of a castle ...or join locals at their favorite tavern just down the street. You're sure to discover dining secrets in unexpected places, too. In the quiet of a rustic country inn...amid a bustling railway station...on a boat or train. Be guided by your budget and location, but I don’t know anyone who ever had a bad meal in Switzerland.

Good To Know Most restaurants serve a "special-of-the-day," a full noon meal known locally as a Tagesteller or plat du jour. This well-priced repast will often feature typical Swiss food. It's always safe to ask about the restaurant's trademark dishes, and a beverage to match. The Swiss craft many wonderful wines, lively Schnapps (spirits), and brew great beer.

Since less than 1% of Swiss wines are exported, be sure to try them while you are there.

 You never have to worry about the tip. Here, it's included!

Where To Find Fine Swiss Food

Regional Specialties Look for special regional dishes at restaurants all around Switzerland, both big-city spots and casual country cafes. Here are a few to look for:

Swiss-German Vigor

Aargau - Rüeblitorte (carrot cake) Appenzell - Appenzellerei (ham, onions, parsley and cheese), Biberli (spiced honey cakes) Basel - Mählsuppe (flour soup), Basle-style Salmon, Basler Läckerli (honey cookie) Berne - Berner Platte (smoked pork, sausage, sauerkraut), Meringues with whipped cream, Bricelets or Brezeli (wafers), Honigläbchueche (honey gingerbread) Glarus - Schabzieger (clover cheese), Chalberwürst (veal sausage), Zigerchrapfe (deep-fried packets of dough with sweet stuffing), Biräbrot (dried pear bread) Lucerne - Lozärner Chügelipaschtete (Vol-au-Vent) Schaffhausen - Bölletünne (onion tart), Schaffhauser Zungen (almond meringue and butter-cream pastry) St. Gallen - Bratwurst and Schüblig (sausages), Mostbröckli Thurgau - Mostbröckli (brine cured meat), Glottlieberhuppen (Huppen with chocolate filling) Uri - Älplermagronä (elbow macaroni with fried onions and mountain cheese, often served with apple sauce), Brischtner Birä (dried pears in wine with whipped cream) Zug - Kirschtorte (cake flavored with cherry brandy) Zurich - Gschnätzlets (sliced veal in cream sauce) with Röschti (golden light shredded potato cakes), Ratsherretopf (mixed filets and vegetables), Marzipan-Läckerli (cookie)

Swiss-French Flair

Geneva - Friture du Lac (deep-fried small fish), Fricassée de porc, Rissoles aux poires (pear fritters) 

Valais - Escalope agaunoise (veal escalopes with ham, tomatoes, Raclette cheese) Vaud - Filets de Perches St. Saphorin, Papet Vaudois (smoked sausage served on a bed of leeks and potatoes), Saucisson

Swiss-Italian Pizzazz

Ticino - Busecca (tripe soup), Risotto (rice with many different flavors), Polenta alla Ticinese, rabbit dishes, Capretto (kid), pasta, Chestnut Vermicelles (chestnut purée), Sabayon (wine cream), Amaretti (bitter almond macaroons)

Romansh Vitality

Graubünden - Bündnerfleisch (air dried meat, sliced paper thin), Salsiz (a hard sausage), Bündner Gersten Suppe (barley soup), Pizzokels (potato-based dumplings), Maluns (fried-potato dish traditionally served with Alpine cheese and apple sauce), Scarpatscha (noodle gratin), Capuns (stuffed Swiss chard leaves), Engadiner Nusstorte (walnut tarts)

Swiss Cookbooks

Purely Swiss Cookbooks are few and far between. Below are a few you might want to try.

"What's For Dinner William Tell?" This cookbook, edited by Ruth von Blarer, Linda Geiser and Julie Prince, may be obtained by sending US$ 14.- including shipping and handling to the Publisher:

Linda Geiser 317 East 5th Street New York, NY 10003 Phone & Fax: (212) 673 5422

"Culinary Art And Traditions Of Switzerland" 250 spectacular pages illustrating the traditions of Swiss national heritage. A culinary book filled with recipes reflecting an appreciation of the environment, table art and customs in Switzerland. Price: US$ 59.95 plus shipping and handling:

Royale Inter-Continental Industries 501 South Oak Knoll Avenue Maison Monaco 4 Pasadena, CA  91101 Phone: (818) 440 9945 Fax: (818) 584 6833

"The New Swiss Cuisine - 91 Recipes For The Modern Gourmet" cookbook, published by Peter Buehrer (famous Swiss cook), is available for a price of US$ 45.- including shipping and handling:

Art Culinaire Magazine P.O. Box 9268 Morristown, NJ 07960 Phone: (201) 993 5500 Fax: (201) 993 8779  

FOR MORE INFORMATION: SWISSAIR 800-221-4780

SWISS TOURISM 212-757-5944

http://www.switzerlandtourism.com

Photo of fondue pot and Lake Geneva by Martha Hollis Other courtesy of Swiss Tourism