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... more

Chillon

Spanischbrödli

Spanischbrödli ("little Spanish rolls") are wonderfully light creations of flaky pastry. more

Spanischbrödli
La raisinée: alchemy in a cauldron

La raisinée: alchemy in a cauldron

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... more

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

Spanischbrödli

Spanischbrödli ("little Spanish rolls") are wonderfully light creations of flaky pastry.

Spanischbrödli ("little Spanish rolls") are wonderfully light creations of flaky pastry.

La raisinée: alchemy in a cauldron

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