Invented by the Zurich guilds
Very tender and only a tad sour
A new interpretation of the classic dish: marinated roast Thurgau style.
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.
A new way to prepare Basel salmon.
"Bricelets de Bénichon", a classic biscuit from Fribourg, in an entirely different way.
Not only for health campaigners
Spinach beet leaves with an inner life
A new recipe for Arctic char.
A new interpretation of the classic pie from the Valais known as "cholera".
Puff Pastry – A Valaisian Art Form
Melted cheese on bread - golden yellow and spicy
A jealously guarded recipe
Fondue Fribourg style
The most famous soup of the canton of Graubünden is known and liked far beyond borders.