Giraffentorte: what is its secret?

Giraffentorte: what is its secret?

Culinary highlights – 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...more

Luxemburgerli: mousse kisses

Luxemburgerli: mousse kisses

Culinary highlights – Confectioners once travelled the world, which is how the...more

Zürcher Geschnetzeltes: a star

Zürcher...

Culinary highlights – It is one of the most famous of all Swiss...more

La raisinée: alchemy in a cauldron

La raisinée:...

Culinary highlights – Raisinée – also known as vin cuit –...more

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 never been fully revealed. Investigating it, however, is a guaranteed treat…

Giraffentorte: what is its secret?

Luxemburgerli: mousse kisses

Culinary highlights – 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

Zürcher Geschnetzeltes: a star

Culinary highlights – 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

La raisinée: alchemy in a cauldron

Culinary highlights – Raisinée – also known as vin cuit – is age-old culinary alchemy. For night after night in autumn, pear or apple juice is boiled down in large cauldrons over an open wood fire. The thickened juice was once a sugar substitute; now it is served with vanilla ice cream, meringues and crêpes, and forms the filling for exquisite cakes, such as the famous gâteau raisinée.

La raisinée: alchemy in a cauldron