Swiss food is as mixed as its population with recipes influenced by the traditional meals of France, Germany and Italy. There are also an enormous number of specialities specific to each region. Our Chalet serves typically Bernese food which means there is not a great deal of meat.

Switzerland is famous for its cakes and confectionary, a huge variety of breads, as well as its cheeses. The most well-known dishes are the fondue (cheese cooked in wine), raclette (a special type of cheese cooked in front of an open fire), rösti ('grated potatoes, fried) and Birchermüesli (fruit in yogurt, cream and oatmeal). The most popular dishes served at Our Chalet can be found in "The Bell Rings: A Cook-Book from Our Chalet."

Cheese Fondue

Per person:

• 150 to 200 gr of grated cheese: if possible a mixture of Gruyere, Emmental, Appenzell
• 100 ml dry white wine
• 1 teaspoon cornflour
• some Kirsch
• Paprika, black pepper, nutmeg, garlic
• Bread cut into biggish cubes

Rub the inside of the fondue-pot (caquelon) with a clove of garlic. Heat the wine slowly, add cheese, stirring continuously in the same direction. Mix corn flour with Kirsch, add to cheese, stir, simmer for a few minutes to a smooth creamy consistency (do not panic if the cheese curdles, just keep stirring!) Season before serving. Put the fondue-pot on a "rechaud" to keep the fondue simmering. Dip the bread into fondue with a fork; go on stirring. A dry white wine (or tea) should be served with fondue.


"Rösti", Bernese Fried Potatoes

Serves 4:

• 1 kg potatoes
• 1 large onion finely chopped
• Bacon cut into small cubes

Parboil the potatoes, leaving their skins on. Peel, and grate coarsely. Lightly fry the onions, adding the bacon cut into small pieces and continue to fry until golden brown. Add the potatoes to the onion and bacon mixture. Turn carefully from time to time whilst frying, until the "Rösti" is crisp.

Both recipes taken from "The Bell Rings: A Cook-Book from Our Chalet."