Recipes from Switzerland
Swiss cooking turns dairy and potato into ritual — rösti crisped golden in a skillet, fondue bubbling at the center of the table. Mountain food, mountain restraint, a long spoon.
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Fondue
Fondue in its modern form owes much to deliberate promotion: the Swiss Cheese Union championed it internationally from the 1930s onward to boost cheese exports.
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Rösti
Rösti began as the breakfast of Bernese farmers — a simple cake of grated potatoes fried on both sides to a golden, crispy crust.