Giraffentorte: what is its secret?

Giraffentorte: what is its secret?

Shining white icing, with spots of chocolate: such is the Giraffentorte (giraffe cake) from Winterthur. Its filling is a mystery. It certainly contains chocolate, eggs, butter, salt and sugar, as well as almond and hazelnut – and some brandy, for sure. But until now, the giraffe's secret has...more

Luxemburgerli: mousse kisses

Luxemburgerli: mousse kisses

Confectioners once travelled the world, which is how the Luxemburgerli made by Confiserie Sprüngli in Zürich came about: one of the staff brought...more

Zuger Kirsch: celebrated spirit

Zuger Kirsch:...

One of the region's most famous products is Zuger Kirsch, the cherry...more

Zürcher Geschnetzeltes: a star

Zürcher...

It is one of the most famous of all Swiss creations, seen on menus from...more

Giraffentorte: what is its secret?

Shining white icing, with spots of chocolate: such is the Giraffentorte (giraffe cake) from Winterthur. Its filling is a mystery. It certainly contains chocolate, eggs, butter, salt and sugar, as well as almond and hazelnut – and some brandy, for sure. But until now, the giraffe's secret has never been fully revealed. Investigating it, however, is a guaranteed treat…

Giraffentorte: what is its secret?

Luxemburgerli: mousse kisses

Confectioners once travelled the world, which is how the Luxemburgerli made by Confiserie Sprüngli in Zürich came about: one of the staff brought the basic recipe back from Luxembourg in 1957. At first these filled macaroons were called "baisers de mousse", but clients were embarrassed to order mousse kisses – so they asked for the "little Luxembourg" biscuits instead. And ever since, Luxemburgerli have enjoyed cult status.

Luxemburgerli: mousse kisses

Zuger Kirsch: celebrated spirit

One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area. This celebrated spirit is also the most important ingredient of Zuger Kirschtorte, which is made of almond meringue, sponge, butter cream and Kirsch. This cake was created by the Zug pastry cook Heinrich Höhn in 1921, and is one of the crowning glories of Swiss confectionery.

One of the region's most famous products is Zuger Kirsch, the cherry brandy distilled in the Zug area.

Zürcher Geschnetzeltes: a star

It is one of the most famous of all Swiss creations, seen on menus from Anchorage to Tokyo: Zürcher Geschnetzeltes, the classic dish of sliced veal in a fine cream sauce. While indubitably from Zürich, it only appeared in a recipe book for the first time in 1941; however, it was probably being eaten in the 18th century by guild members – prepared, back then, with kidneys too. Today, the dish appears in its most refined form at many Zürich restaurants, accompanied by crispy Rösti: shredded, home-fried potatoes.

Zürcher Geschnetzeltes: a star