Fondue, Raclette, Rosti, Pasta Are Swiss Treats

German, French, Italian, and Traditional Dishes Charm Visitors

Sep 5, 2009

A Few Samples of Switzerland's 450 Kinds of Cheese, Margaret Johnson

With four distinct regions, each with its own language and culture, visitors to landlocked Switzerland will be awestruck with the country's culinary offerings.

Depending on location, Swiss cuisine tends to be influenced by one of the country’s neighbors — Germany to the north, Austria and Liechtenstein to the east, Italy to the south, and France to the west. Traditional local dishes are called “cuisine du terroir” (food of the land), and they are utterly delicious.

Add more than 350 different types of sausages, 450 varieties of cheese, 50 grape varieties, and countless brands of chocolate, and visitors find Swiss cooking indeed impresses. Here are some specialties to look for in French- and German-influenced culinary regions.

Dishes from the French Parts of Switzerland

Fondue, a universal favorite, is made with half Etivaz (or Emmental) and half Gruyere cheese and a local wine like Viognier. As a drinking companion, chose a fruity white wine like Reisling, Chasselas, or Johannisberg du Valais.
Raclette, another dish made with cheese, often Gruyere, is made with a hunk of cheese that's grated, then melted and served over boiled potatoes, onions, dark bread, and pickles.
Papet Vaudois is a creamy leek and potato "hotpot" (casserole) that's served with saucisson (spicy garlic sausage), saucisse au foie (liver sausage), or saucisse au chou (cabbage sausage). It's typically served with a local Sauvignon Blanc, Gewurstraminer, or Pinot Noir.
Longeole is an unsmoked sausage flavored with cumin or fennel seeds and served with potatoes au gratin, cabbage, and leeks.
Filets de Perche is made with perch, freshly caught in Lake Geneva, and sautéed in butter and wine.
Filet d'omble Chevalier is a fish dish made with arctic char, usually sautéed in white wine sauce and served with boiled potatoes. Try this with Viognier, Chasselas, or Pinot Noir.

Dishes from the German Parts of Switzerland

Rosti is a grated potato dish that resembles a giant pancake. Generally served as a side dish, it's popular throughout the German-speaking areas of Switzerland. It's even given its name to the "Rosti Ditch," a cultural divide between German and French speakers.
Emmental Apple Rosti is made with grated apples and cheese. The recipe comes from the Emmental Valley in the Canton of Bern, where the cheese is made. Rosti dishes are delicious with Gamay, or a similar fruity red wine.
Muesli, also called "Birchemuesli" for Dr. Burcher, the man who invented it, is a breakfast dish similar to granola, but with milk or yogurt added to make it wet rather than dry.
Aplermagronen (Alpine herdsman's macaroni) is a frugal all-in-one dish that makes use of the ingredients herdsmen had on hand in the Alpine cottages: macaroni, potatoes, bacon, onions, and cheese. It's traditionally served with applesauce or topped with cooked apples. It's delicious with a Swiss beer like Schneider Weisse.
Zurcher Geschnetzeltes is loosely translated as "cut meat Zurich style." This ragout is made with veal, mushrooms, and white wine in a white sauce that contains many typical Germanic spices such as parsley and lemon zest. It's usually served with Rosti and a Swiss wine like Pinot Grigio or Gruner Veltiner.
Lozarner Chugelipastete is popular in the Luzern area. The dish is made with diced veal and mushrooms in a creamy sauce and served in a puff pastry shell.
Apfelkuchlein (deep fried apple cookies) are luscious little cookies made of apple rings covered in dough. They're served sprinkled with confectioners' sugar, cinnamon, or warm vanilla sauce.
Luxemburgerli, a specialty of Zurich's Confiserie Sprungli, are melt-in-the-mouth, pastel colored, cream-filled macarons.
Luzern Pear Bread is a most unusual "bread" that's actually made with soaked mixed fruits, including dried pears, that are stewed and then rolled in puff pastry. It's served on a cheese platter with a crisp local wine.

Switzerland Tourism can provide additional information on the French, German, Italian and traditional Swiss culinary traditions found throughout the country.

The copyright of the article Fondue, Raclette, Rosti, Pasta Are Swiss Treats in European Culinary Travel is owned by Margaret Johnson. Permission to republish Fondue, Raclette, Rosti, Pasta Are Swiss Treats in print or online must be granted by the author in writing.