Invented by the Zurich guilds
A new interpretation of the classic pie from the Valais known as "cholera".
Very tender and only a tad sour
A different meat loaf from the Emmental!
A new interpretation of the classic dish: marinated roast Thurgau style.
Sweet and salty flat cakes.
The most beautiful part of the "Morgestraich", the launch of the legendary Basel Carnival, is undoubtedly the first plate of flour soup at three o'clock in the morning.
Leek, potatoes and sausage in harmony.
A new way to prepare Basel salmon.
From farmers' breakfast to national dish
"Bricelets de Bénichon", a classic biscuit from Fribourg, in an entirely different way.
Alchemy in the Stockpot
Not only for health campaigners
Valaisan cheese dish.
Spinach beet leaves with an inner life