We have just returned from a wonderful holiday in Switzerland. Our kids, Carl, James and Christina were at a summer camp for families with Swiss connections living all over the world. Marc and I enjoyed some quality time together, visiting Swiss hotels looking for new ideas for Harvey’s Point. We went hiking in the impressive Alpine resort of Zermatt in the shadow of the world famous Matterhorn. It truly is a nature paradise for every hiker and mountaineer with pure nature and idyllic valleys, fragrant forests and countless lakes.
MY FAVOURITE SWISS FOOD SPECIALITIES
Fondue in Switzerland may seem clichéd, but it is indelibly woven into the country’s fabric. For centuries, Swiss living in the mo
untains relied on fondue as a way to use bread and cheese during colder months. It’s a great way to share a meal with family and friends. Dunk rustic country bread into melted cheese infused with lashings of wine and garlic; the more wine and garlic the better! And if you loose a piece of bread in the pot, you have to sing a song or buy a drink! Luckily it has never happened to me…yet!
This is the name of a Swiss cheese made from cow’s milk (slightly nutty, a little like gruyere), but it’s also the name of a very popular
meal. In the old days, an entire wheel of cheese was held up in front of a fire and as the cheese melted, it was scraped off onto a plate to be eaten. Nowadays,we have table-top raclette grills and it’s a great idea for a dinner party. It is served with boiled potatoes and onions. Perfect for the Irish palate! Vegetables. charcuterie, pickled gherkins and onions, and bread can also be served. Eating it, you can just imagine being huddled up in a warm and cosy Swiss chalet with a log fire and candles lit. The smell of pine and cheese in perfect harmony!
Thinly grated potatoes, pan-fried until crisp and golden, rösti is one of Switzerland’s iconic national dishes. It was originally eaten as a breakfast by Bern farmers but these days, it is enjoyed all over the world and can be eaten at any time of day. It’s delicious with fried eggs or sausages.
Invented in Switzerland around 1911 by a Dr Maximillian Bircher-Benner, a plate of Birchermüesli is a healthy start to the day. It’s a
mix of rolled oat flakes, fruit, nuts, lemon juice and condensed milk. We feature it on our breakfast buffet from a secret recipe of Marc’s great grandmother.
Switzerland is home to almost 350 different regional varieties of sausages. In terms of land area, that is probably a world record. My favourites are Cervelat and Bratwurst. If ever you are in Zurich, a visit to the Sternen Grill for the St. Galler bratwurst is a must – a great experience for people watching. Seemingly Tina Turner lives nearby and pops in from time to time!
At home, on a fine summers day, Swiss sausages are perfect for a BBQ.
So, no matter whether the rain is pouring, the snow is falling or the sun is shining, Swiss food nurtures the body and soul.