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  • 1 clove of garlic, peeled and sliced into two
  • 400 g. Gruyère cheese, grated
  • 400 g. Vacherin Fribourgeois cheese cut into thin slices
  • 3½ dl white wine
  • 4 teaspoons of cornflour (maizena)
  • 1 teaspoon of lemon juice
  • 1 small glass of kirsch liquor
  • 1 pinch of cayenne pepper

Fondue Moitié-Moitié

The Fondue ” Moitié-Moitié ” is a cheese fondue made out of Vacherin cheese and Gruyère cheese, mixed in a 50/50…

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  • 40 g butter
  • 16 potatoes
  • 1 pinch of pepper
  • 0.5 tsp salt
  • 300 g bacon, lean
  • 1 onion, large

Berner Rösti

Rösti, is originally a farmers’ breakfast from the German-speaking part of Switzerland which could be described as a mix between hash…

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  • 1.5 dl apple juice
  • 2 tbsp lemon juice
  • 2 tablespoons of sugar
  • ½ cinnamon sticks, as desired
  • 800 g apples, e.g. Boskoop, peeled, core removed, cut into pieces
  • butter for frying
  • 500 g minced meat (beef)
  • 1 onion, finely chopped
  • 1 carrot, in cubes
  • 100 g celeriac, in cubes
  • 3 tbsp tomato puree
  • 2½ dl red wine
  • 2½ dl meat bouillon
  • 1 tsp paprika
  • 1 bay leaf
  • ½ tbsp thyme leaves
  • 500 g Hörnli (Macaroni) Pasta
  • 100 g grated cheese, e.g. Emmentaler or Gruyère
  • Salt, pepper, as needed

Ghackets und Hörnli – one of THE…

Ghackets and Hörnli are a real Swiss classic. The simple recipe with minced beef and homemade apple sauce is quickly prepared.

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  • 600 g (21 oz) veal fillet, thinly sliced
  • 1 small brown onion, finely chopped
  • 200 ml (3/4 cup) white wine
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 200 ml (3/4 cup) double cream
  • flat-leaf parsley, finely chopped
  • 500 g (1 lb) button mushrooms, thinly sliced

Züri-Gschnätzlets – veal in mushroom and cream…

Zürcher Geschnetzeltes veal ragout, known in Swiss German as “Züri-Gschnätzlets” is a classic dish in Switzerland, particularly in and around the…

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  • 1 lb. / 500 grams Älpermagronen, elbow or rigitoni pasta
  • 2 large onions, peeled, halved and sliced thin lengthwise
  • 2 tablespoon butter
  • 1 1/4 cup / 300ml cream, or half and half whole milk
  • 3/4 pound / 300 grams aged and flavorful cheese (such as Bergkäse, Gruyère, Appenzeller, etc.)
  • 8 oz. / 230 grams small cubes of bacon or 12 slices, cut into small pieces (optional variation)
  • salt and pepper, to taste
  • 4 large apples
  • pinch cinnamon
  • ¼ cup water (or more)

Urner Älpermagronen (Swiss Alpine Macaroni from the…

One of my familys favorite and heartier dishes from Switzerland is Älpermagronen, which are kind of the “Swiss Mac and cheese”.…

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  • 1 kg leeks
  • 2 small onions, chopped
  • 1 large onion chopped
  • 1 Tbsp Butter
  • 1dl white wine
  • 1dl beef stock
  • 600gr potatoes
  • 1 Vaud sausage saucisson vaudois- about 300 g/10 oz
  • 3-4 Tbsp heavy cream
  • Salt and Pepper to taste

Papet vaudois – Leek, potatoes and sausage…

One of my favorite traditional swiss dishes is Papet Vaudois , which comes from Lake Geneva Region, the canton of Vaud…

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