At a lovely lodge in the canton of Geneva, I got to eat horse! The building is surrounded by vineyards and is used mostly for wine tastings.

The Swiss do a lot of dried/cured meats and horse is a pretty common one. If you go to grocery stores, there are signs indicating beef
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Blood orange/blutorangen/orange sanguine/arancia sanguigna yogurt. Migros, Geneva, Switzerland.

Buckwheat crepe with spinach, Gruyère, mushrooms and “lardons.” Geneva, Switzerland.

Sonja just got back from a summer jaunt in Switzerland (where she spa-ed and dined like a princess, and consumed a lot of yogurt), and she brought me back a little gift: mayonnaise! It’s really scary how well some people know me.

The brand is Thomy, a condiment company based in Germany. The packaging for
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Fondue making…and breaking.Type is moitié-moitié, half Gruyère and half Vacherin, a quite chewy cheese. Sautéed fresh porcinis and a little garlic was added with white wine. It was a separated failure! You want to get a creamy emulsion, not separated cheese and oil layers. It still tasted good though.

They call this bit “la religieuse” meaning the
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Have you ever read “The Magic Mountain” by Thomas Mann? Everyone is dying of consumption up in the Alps, taking the “cure.” They are all a little too interested in the food because they have nothing else to do besides falling in love with other rapidly failing mortals. I went to Vals Therme, which is a kind of
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Packaged semolina rum raisin pudding. Creepy but tasty.

Surgeon-cut vegetables for Korean jjangjjang myun, or black bean noodles. It’s similar to the Chinese dish and has black bean sauce, pork, zucchini, onions, sometimes seafood…”Korean bolognese”

Second helping. Only spaghetti noodles here! You eat these on VDay when you don’t have a boyfriend.

I
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I liked this restaurant for the atmosphere…very relaxed and casual feeling for somewhat not homey food. The chefs recently changed so the quality is supposed to have gotten better. One Italian and one Portuguese. We took the last bottle of an amazing wine but the funny part is that they actually mark last bottles on the menu as such.

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I checked to see if anyone had done the ubiquitous blog post of it but I didn’t see it…but yes, I ate the King of Fruits for the first time. Apparently you can get in Switzerland? Who knew. The strange part is my great uncle bought it to surprise me and kept saying,”Don’t you smell anything?” and
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I just got back from Bettmeralp which is a resort in the Swiss Alps. It’s more populated in the winter than in the summer but it’s actually super amazingly beautiful. Vacation thanks to my Uncle-Cousin! He is also a great cook take a look at this beautiful mushroom omelet which was my first meal there:Do you see
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