Recepten Betty Bossy
A new take on the "Papet vaudois," a Vaud classic!
Top-quality beef, dried for 10 to 15 weeks in the fresh alpine air: that is the secret of Bündnerfleisch (not forgetting a special mixture of herbs and spices). Enjoy...
Invented by the Zurich guilds
Spinach beet leaves with an inner life
The celebrated torta di pane is made from old bread and is a favourite speciality in the Sopraceneri region. What was once a way of using up leftovers has become a...
In de oven gestoofde baarsfilet in een saus van dill en witte wijn.
Anyone travelling along the sunny side of Lake Geneva will notice them time and again on menus: freshly caught "filets de perches" (perch fillets), served fried, à la...