In fall - when the cows come back from the alps - farmers decide to sell their animals to the butchers rather than feeding them through wintertime. Metzgete - "slaughter time' is the word. Schlachtenplatte is a mix of many parts of meat mixed with steamed potatoes and sauerkraut. Blut und Leberwurst (blood and liver sausages) are part of those dishes.
As a swiss person I really appreciate you talking so well about our foods and specialities☺️ when we eat raclette at home we melt single pieces of raclette cheese in smal pan’s in a special raclette oven not like you get it at a restaurant ☺️
exactly at home the small pan whe woud call pfandli that is like a diminutive for pan the tipical condements that woud go together are bacon,onion,pickles,pearl onions and some crazy foreigners woud add pinapple that is defently a sin and a nogo for a real swiss just like eating a pinapple pizza in front of a italian or cuting spaguetti with the fork. if one day you go to a swiss home don,t make to fails entering the house without leaving your shoes ouside in a swiss pressition line made by shoes and asking for pinnaple for the raclette lol.
It depends on the region - most households doesn’t own a real Raclette oven, because you need half of a cheese round, as shown in the video. This makes no sense for one person or two people, therefore the small Raclette stove for two or four portions for one serving. But in the „homeland“ of the Raclette, in Wallis, almost every household owns a real Raclette oven for half of a cheese round. Usually, there are at least half a dozen people when Raclette is served.
About the chocolate: instead of getting the really expensive tourist brands, just go into a local grocery shop (Coop or Migros) and get the shops own brand. Great taste and wayyys cheaper.
@@zuvu8023 Coop has a very good Chocolate their house brand but the one from Migros sucks, lots of non Zürchers love Cailler, Maestroanni, Tobler, Suchard or Camille Bloch Chocolate which has more character same as I don't like the lame Coffee Roasted for Zurcher tastes, the dark Lindt chcolates are all produced in France, in USA Lindt Lindor Truffles are made in New Hampshire and disgusting..for a Chocolate Proffessional Felchlin Chocolate from Schwyz is the best.
Wolters never stops surprising me with his knowledge and his talent to present this in an entertaining way. Thank you - A word of caution to those whose body is not able to digest dairy products. And that includes the Chinese and Indians. Nobody has to eat Swiss Cheese. Every hotel manager and physician in the tourist area can tell you - that there is a price to pay - and a lot of cleaning up to do - if you do not listen to your body and go for "Fondue or raclette" Vacations are too short for that kind of venture.
Spent alot of time in the Switzerland 7:467:46 back in the 70's and 80s and noticed within a short drive the menus and available beer and wine changed ,my favorite thing was a few restaurants had live trout tanks and would serve them poached
Mark, I just want to say I really appreciate the humor you put into your videos such as the fondue burning the back of your throat and you owning up to it in an indirect way. 😆
First congratulations, your Swiss German is very good (for someone with an English speaking background). Topic Tip: A daughter of a work colleague of mine works as a waitress (three years of professional training with a theory and practice final exam). She currently earns Sfr. 4800.-- per month (13x per year). In a good month come again Sfr. 2000.-- in tip. In a normal month it is Sfr. 1000.--. But she doesn't get a tip for one month a year because she has five weeks of paid vacation a year. Very good staff do get good tips - but they can also live on their normal wages.
us a swiss that lived many years in Spain i of course recomend Raclette and Fondue but if you are a meat eater defently try cordon bleu its or pork meat or veal made like for a Schnitzel and its filled with ham and diferent chesses like appenzeller,gruyere,raclette and folded later it goes just like a schnitzel a flour,egg and breadcrums wash and later to the pan or fryer. also a must for meat lovers is zürcher geschnetzeltes with a rosti its veal in a white wine mushroom sause and the rösti is the swiss hashbrown.
This is what I also recommend. Cordon Bleu Looks like a breaded bicycle saddle :-), but is stuffed with melted cheese and ham. Served normally with french fries or pasta dumplings ( Spätzli).
As a snack I recommend also „ Chääskiechli“, cheese tartlet, similar to a french Quiche, but made from swiss cheese cream and egg and cooked in the oven, until the surface is gold brown, and the cheese is melted. Finger food.
When in Ticino there's the Formaggino to try, they come in various forms and qualities, small round cheeses, fresh chees served with some oil, vinegas, salt and pepper. Perfect summer dish when in the southern part of the Alps.
Currently in Bern, Switzerland, during Spring. NO FONDUE IN SIGHT :( Apparently, it's only a "fall/winter" thing, and as per the waiter in the restaurant...."Only Tourists ask for fondue during the warmer months"
That would be "the Buenderfleisch". From a very isolated part of Graubuenden where the air is very dry - ideal for drying the meat outdoors, Served as think as possible - often jokingly called - cut so thin that there is only one side left.
@@BernhardSchwarz-xs8kp Parpan-Valbella-Lenzerheide and Savognin aren't very isolated parts of Graubünden thats where even Bell makes their Viande sechée des Grisons. Zürchers often forget in their nombrilistic view of themselves that they aren't the center of Switzerland and Stickers on cars in Switzerland with "IH BI KEI ZÜRCHER" show that nobody wants to be taken for a Zürcher...yes Berne iis still the center of Switzerland then overpopulated Zürich.
If you travel to Sion get some local wine and a real Raclette au lait cru! There is more to taste in Sion, like Herens beef... but you must do Raclette!
As a Filipino person, I really appreciate you talking so well about your foods and specialties when we eat Raclette at home we melt single pieces of Raclette Cheese in small pan’s in a special Raclette oven not like you get it at a restaurant. 😋🧀🌏
Basel has an excellent beer. Ueli Beer is really good. Feldschlosschen beer (sorry locals if the spelling is wrong) from Rheinfelden is also fantastic. Those are the few beers that I drink. I'm missing those beers actually. Would someone send me some😅? I'm kidding. It's to expensive to do that. There's Fondue Chinoise which is meat cooked in a vegetable broth. Be careful though. My husband once thought the meat he bought was beef, but it was actually horse. I tried it, but it wasn't very good. It depends on what kind of kid you have on the fondue. My daughter prefers cheese fondue over chocolate. I guess that's her Swiss genes. She started on cheese fondue at 19 months. My daughter as a Swiss hates chocolate. I tried the expensive chocolates from Switzerland, Kinder Surprise, German chocolate, and Callier (my favorite).
In Graubünden (Mountain Area) you should eat "Bündner Gerstensuppe" (Barley Soup) and "Capuns" (Knöpfli wraped in Chard). Barley and Chard may not sound great but trust me, those two dishes are awesome!
I tried horse for the first time in switzerland and I'd have to recommend it. the idea sounds a bit off putting at first but one you try it, it can really be delicious. I was in a village in romont and service wasn't really that bad at all surprisingly. it was still Swiss service but I found that the lady who was serving me was kind and attentive, she even gave me an English menu without having to ask. (although I don't mind if it's in a different language.) it's located at the top of a hill and has a castle/fotress at the top which I think is worth seeing.
I am sure you had it, and didn't know that's a Swiss creation: The "Café de Paris sauce" (e.g. Entrecôte Cafe de Paris). There is a lot of good stuff, like risotto ticinese, or all kind of risotto (safron, mushroom, etc.), vatiations of apple cake and or tarte, really swiss is the carrot cake, the vermicelles (chestnut dessert) or the zuger cherry cake (*hicks*), as well meringues dobule crème, the Bündner Nusstorte or the Schlorzifladen. Then Luzerner Chügelipastete (puff pastry with veal meatballs in a creamy-champignons sauce), Capuns, or all kind of sausages (Papet Vaudois, Cervelat, Saucisson neuchâtelois à l'absinthe, Glarner Kalberwurst, etc.), same direction of dish but "heavier" is the Berner Platte, if not meat then maybe the fish "Zuger Art" or Fischknusperli (the Swiss version of fish nuggets). There is also stuff like the Vacherin Mont-d’Or, Tête de Moine, or the Schabziger, I think you call it sapsago 🙂. if you want to be more on the healty side, then the Birchermüesli is also a Swiss creation.
I ate so much chocolate during my year in Switzerland It satisfied my chocolate craving for so many years. Perhaps for life. V. Fulfilling and high-quality :)
Love your food video's Mark. There was a restaurant that we went to about 2 x a week. It was just a small, almost a hole in the wall restaurant, but it had the best Cheese Pizza. Just yummy, cheesy, goodness!! I have had a lot of pizza's since then, but I have never had another one that even comes close to it. 🍕😋🌏
@@WoltersWorldEats actually Swiss wines are easier to find in USA than in Canada, best wine choice was at the Wine Marchand in Hyde Park, NY just opposite the Culinary Institute o America...
I don’t remember their names, but the three amuse bouche / appetizers served before a restaurant meal. I’m looking for those recipes, but no one talks about them.
Love your food video's Mark. I lived in Lausanne🇨🇭for 10 months in the 80's. There was a restaurant that we went to about 2x a week. It was just a small, almost a hole in the wall restaurant, but it had the best cheese pizza. Just yummy, cheesy, goodness!! I have had a lot of pizza's since then, but I have never had another one that even comes close to it.🧀
My only issue with Raclette is how long it takes. When we visit family they always take us for Raclette, and you have to wait while the wheel is heated for each person. You get a small portion every 15 minutes or so, depending on how many people are there. Our last lunch there was three hours...
they should buy the Raclette Grill where everybody can gratinate their own piece of cheese...in the Restaurant we but Raclette cheese atop Grelot potatoes in a small 16cm diametre Gratin plate, gratinated it in the Pizza Oven and lets go.
Don't forget the beer. Switzerland has a very rich beer culture (Switzerland has the most breweries per capita in the world!). Don't drink Feldschlösschen, Quellfrisch or Chopfab. Get a local beer, almost every village has its own beer and they are amazing.
Not like Quöllfrisch wasn't a local beer. Some of my comrades in the army came from Appenzell and they even explained the iconic Quöllfrisch picture of the landscape on the Quöllfrisch beers in detail to me. The names of each valley, mountain, where they lived etc.
a non meat recommendation i can make is a desert called vermicelle its seasonal more in fall session it,s a horse]chestnut mouse .coming back to meat i forget the so called suure mocke it,s a braised in red wine beef meat if you like french dishes like bouf bourgignon these woud be great.
Coming from an Asian country, Swiss food is heavily salted for us 😅😅😅 first meal McDonald (sorry) shook us for the first time and then the next shook us too as well 😅😅😅
I think we went to a bad place for fondue where we ordered two, one is hella salty and not in a cheesy way and the second is hella alcoholic till you cant taste the cheese at all 😢😅
Your video about us Swiss, or Switzerland, is so poorly executed that it is embarrassing for us. You seem to have absolutely no understanding of Switzerland. From my perspective, you come across as an old, conservative man who has neither managed to grasp Switzerland intellectually nor researched it properly. We can certainly do without such reports that merely showcase the perennial standard products or dishes. Switzerland unites many different cultures, and any intelligent person would quickly realise that our cuisine, in particular, must be exceptionally diverse. Our 25% foreign population makes our country even more varied, and most people are proud of this fact. Today, Switzerland remains traditional while simultaneously being urban and modern, which is precisely what the Americas lack. Our cuisine would be equally interesting, but you will never discover it. What a pity.
Fresh asparagus, with potatoes and ham, that's delicious indeed. If you stop the video, it's also translated below, french and english. And the price is not Euro, it's in Swiss Franc (but right now it doesn't make any difference).
In Fall... Eat game. Deer stew with spätzli and broccoli is fabulous.
Thank you!
Yes, "La Chaise" or "The Chase". We look forward to it every autumn.
In fall - when the cows come back from the alps - farmers decide to sell their animals to the butchers rather than feeding them through wintertime. Metzgete - "slaughter time' is the word. Schlachtenplatte is a mix of many parts of meat mixed with steamed potatoes and sauerkraut.
Blut und Leberwurst (blood and liver sausages) are part of those dishes.
As a swiss person I really appreciate you talking so well about our foods and specialities☺️ when we eat raclette at home we melt single pieces of raclette cheese in smal pan’s in a special raclette oven not like you get it at a restaurant ☺️
exactly at home the small pan whe woud call pfandli that is like a diminutive for pan the tipical condements that woud go together are bacon,onion,pickles,pearl onions and some crazy foreigners woud add pinapple that is defently a sin and a nogo for a real swiss just like eating a pinapple pizza in front of a italian or cuting spaguetti with the fork. if one day you go to a swiss home don,t make to fails entering the house without leaving your shoes ouside in a swiss pressition line made by shoes and asking for pinnaple for the raclette lol.
It depends on the region - most households doesn’t own a real Raclette oven, because you need half of a cheese round, as shown in the video. This makes no sense for one person or two people, therefore the small Raclette stove for two or four portions for one serving. But in the „homeland“ of the Raclette, in Wallis, almost every household owns a real Raclette oven for half of a cheese round. Usually, there are at least half a dozen people when Raclette is served.
About the chocolate: instead of getting the really expensive tourist brands, just go into a local grocery shop (Coop or Migros) and get the shops own brand. Great taste and wayyys cheaper.
Nahh your gonna get the same shit chocolate as anywhere else
not true, i live in switzerland and grocery stores like migros or coop have quite a selection of very good chocolate for 3-5 bucks.
@@epicalaric1611 anywhere else then Migros-Coop?? like VOLG.? or Manor?? or Denner?? STAY AWAY FROM THE MIGROS BRAND FREY'S its disgusting.
buy lindt chocolate it’s available at coop and migros. it’s the best chocolate you’ll find in a supermarket
@@zuvu8023 Coop has a very good Chocolate their house brand but the one from Migros sucks, lots of non Zürchers love Cailler, Maestroanni, Tobler, Suchard or Camille Bloch Chocolate which has more character same as I don't like the lame Coffee Roasted for Zurcher tastes, the dark Lindt chcolates are all produced in France, in USA Lindt Lindor Truffles are made in New Hampshire and disgusting..for a Chocolate Proffessional Felchlin Chocolate from Schwyz is the best.
Älplermaggrone are served also with Apfelmus which is apple purée, so you ned with a savoury/sweet combo.
Swiss person here, I love getting butter bread from the stalls around Zurich. It just reminds me of home. 👌
Fondue is a winter dish. In summer try the lake fish - perch fillets (filets de perche/Eglifilets) , alpine char (omble chevalier), white fish (féra).
Wolters never stops surprising me with his knowledge and his talent to present this in an entertaining way.
Thank you -
A word of caution to those whose body is not able to digest dairy products. And that includes the Chinese and Indians. Nobody has to eat Swiss Cheese. Every hotel manager and physician in the tourist area can tell you - that there is a price to pay - and a lot of cleaning up to do - if you do not listen to your body and go for "Fondue or raclette" Vacations are too short for that kind of venture.
Spent alot of time in the Switzerland 7:46 7:46 back in the 70's and 80s and noticed within a short drive the menus and available beer and wine changed ,my favorite thing was a few restaurants had live trout tanks and would serve them poached
Mark, I just want to say I really appreciate the humor you put into your videos such as the fondue burning the back of your throat and you owning up to it in an indirect way. 😆
The fondue choking issue often is ameliorated by drinking tea with fondue instead of wine.
Thank you. I will remember that fir my next visit as it really happens almost every time for me.
I like the warning on fondue with children. Great video, thanks for the content
First congratulations, your Swiss German is very good (for someone with an English speaking background).
Topic Tip: A daughter of a work colleague of mine works as a waitress (three years of professional training with a theory and practice final exam). She currently earns Sfr. 4800.-- per month (13x per year). In a good month come again Sfr. 2000.-- in tip. In a normal month it is Sfr. 1000.--. But she doesn't get a tip for one month a year because she has five weeks of paid vacation a year. Very good staff do get good tips - but they can also live on their normal wages.
us a swiss that lived many years in Spain i of course recomend Raclette and Fondue but if you are a meat eater defently try cordon bleu its or pork meat or veal made like for a Schnitzel and its filled with ham and diferent chesses like appenzeller,gruyere,raclette and folded later it goes just like a schnitzel a flour,egg and breadcrums wash and later to the pan or fryer. also a must for meat lovers is zürcher geschnetzeltes with a rosti its veal in a white wine mushroom sause and the rösti is the swiss hashbrown.
This is what I also recommend. Cordon Bleu Looks like a breaded bicycle saddle :-), but is stuffed with melted cheese and ham. Served normally with french fries or pasta dumplings ( Spätzli).
As a snack I recommend also „ Chääskiechli“, cheese tartlet, similar to a french Quiche, but made from swiss cheese cream and egg and cooked in the oven, until the surface is gold brown, and the cheese is melted. Finger food.
This is a must if youre in Zürich city the restaurant Sternen Grill everything there is amazing especially the fries, currywurst and schnitzelbrot
# 1 in all of Switzerland - if you are into "Wurst" don' miss this place.
When in Ticino there's the Formaggino to try, they come in various forms and qualities, small round cheeses, fresh chees served with some oil, vinegas, salt and pepper.
Perfect summer dish when in the southern part of the Alps.
ماشاء الله
Little Tip: You can get the best Basler Läckerli hat Jakobs Basler Läckerli, that is a small store and a Manufactur.
Lindt is the best, i have it every christmas
Currently in Bern, Switzerland, during Spring. NO FONDUE IN SIGHT :( Apparently, it's only a "fall/winter" thing, and as per the waiter in the restaurant...."Only Tourists ask for fondue during the warmer months"
Viande sechée is "dried meat", really like Italian prosciutto, that's popular with the villagers and mountain people in western Switzerland.
Switzerland also has Coppa which is dried pork and Mostbröckli which is dried beef a little bit less dry then Viande Sechée des Grisons.
That would be "the Buenderfleisch". From a very isolated part of Graubuenden where the air is very dry - ideal for drying the meat outdoors,
Served as think as possible - often jokingly called - cut so thin that there is only one side left.
@@BernhardSchwarz-xs8kp Parpan-Valbella-Lenzerheide and Savognin aren't very isolated parts of Graubünden thats where even Bell makes their Viande sechée des Grisons. Zürchers often forget in their nombrilistic view of themselves that they aren't the center of Switzerland and Stickers on cars in Switzerland with "IH BI KEI ZÜRCHER" show that nobody wants to be taken for a Zürcher...yes Berne iis still the center of Switzerland then overpopulated Zürich.
@@BernhardSchwarz-xs8kpGraubünden isn’t the only region in Switzerland where meat is dried in the air
Thoroughly enjoy these videos, feels like I'm going on a cuisine tour a friend is giving me.
great stuff. Well done my friend
If you travel to Sion get some local wine and a real Raclette au lait cru! There is more to taste in Sion, like Herens beef... but you must do Raclette!
Great tips. Greetings from Lugano 🇨🇭
Hey Leo! Eat well my friend!
Im so happy you like our food.❤ Much love from Winterthur
As a Filipino person, I really appreciate you talking so well about your foods and specialties when we eat Raclette at home we melt single pieces of Raclette Cheese in small pan’s in a special Raclette oven not like you get it at a restaurant. 😋🧀🌏
Älpermagronen is the best, specially with the apple sauce on top it. But also Cordon Blue is suuuper awesome
Amazing ❤
Basel has an excellent beer. Ueli Beer is really good. Feldschlosschen beer (sorry locals if the spelling is wrong) from Rheinfelden is also fantastic. Those are the few beers that I drink. I'm missing those beers actually. Would someone send me some😅? I'm kidding. It's to expensive to do that. There's Fondue Chinoise which is meat cooked in a vegetable broth. Be careful though. My husband once thought the meat he bought was beef, but it was actually horse. I tried it, but it wasn't very good.
It depends on what kind of kid you have on the fondue. My daughter prefers cheese fondue over chocolate. I guess that's her Swiss genes. She started on cheese fondue at 19 months. My daughter as a Swiss hates chocolate. I tried the expensive chocolates from Switzerland, Kinder Surprise, German chocolate, and Callier (my favorite).
In Graubünden (Mountain Area) you should eat "Bündner Gerstensuppe" (Barley Soup) and "Capuns" (Knöpfli wraped in Chard).
Barley and Chard may not sound great but trust me, those two dishes are awesome!
I tried horse for the first time in switzerland and I'd have to recommend it. the idea sounds a bit off putting at first but one you try it, it can really be delicious. I was in a village in romont and service wasn't really that bad at all surprisingly. it was still Swiss service but I found that the lady who was serving me was kind and attentive, she even gave me an English menu without having to ask. (although I don't mind if it's in a different language.) it's located at the top of a hill and has a castle/fotress at the top which I think is worth seeing.
Nice pronunciation on the „Züri Gschnetzlets“. This one‘s hard to master but you did a great job😄 - greetings from Zurich ☀️😊
I am sure you had it, and didn't know that's a Swiss creation: The "Café de Paris sauce" (e.g. Entrecôte Cafe de Paris). There is a lot of good stuff, like risotto ticinese, or all kind of risotto (safron, mushroom, etc.), vatiations of apple cake and or tarte, really swiss is the carrot cake, the vermicelles (chestnut dessert) or the zuger cherry cake (*hicks*), as well meringues dobule crème, the Bündner Nusstorte or the Schlorzifladen. Then Luzerner Chügelipastete (puff pastry with veal meatballs in a creamy-champignons sauce), Capuns, or all kind of sausages (Papet Vaudois, Cervelat, Saucisson neuchâtelois à l'absinthe, Glarner Kalberwurst, etc.), same direction of dish but "heavier" is the Berner Platte, if not meat then maybe the fish "Zuger Art" or Fischknusperli (the Swiss version of fish nuggets). There is also stuff like the Vacherin Mont-d’Or, Tête de Moine, or the Schabziger, I think you call it sapsago 🙂. if you want to be more on the healty side, then the Birchermüesli is also a Swiss creation.
I ate so much chocolate during my year in Switzerland
It satisfied my chocolate craving for so many years. Perhaps for life. V. Fulfilling and high-quality :)
All my life I've been hearing people trying to say 'Züri g'Schnätzlets' correctly and you, Sir, did a very good job! Really well done
I’d love to go
Love your food video's Mark. There was a restaurant that we went to about 2 x a week. It was just a small, almost a hole in the wall restaurant, but it had the best Cheese Pizza. Just yummy, cheesy, goodness!! I have had a lot of pizza's since then, but I have never had another one that even comes close to it. 🍕😋🌏
I'll second the raclette. I like it much better than fondue. And Swiss wines really are quite good.
The wines are just hard to find so no one knows about them 😀
@@WoltersWorldEats for sure. I don't even see them here in Germany (BW). I only encountered them during a business trip to Lausanne.
@@WoltersWorldEats actually Swiss wines are easier to find in USA than in Canada, best wine choice was at the Wine Marchand in Hyde Park, NY just opposite the Culinary Institute o America...
I don’t remember their names, but the three amuse bouche / appetizers served before a restaurant meal. I’m looking for those recipes, but no one talks about them.
Love your food video's Mark. I lived in Lausanne🇨🇭for 10 months in the 80's. There was a restaurant that we went to about 2x a week. It was just a small, almost a hole in the wall restaurant, but it had the best cheese pizza. Just yummy, cheesy, goodness!! I have had a lot of pizza's since then, but I have never had another one that even comes close to it.🧀
My only issue with Raclette is how long it takes. When we visit family they always take us for Raclette, and you have to wait while the wheel is heated for each person. You get a small portion every 15 minutes or so, depending on how many people are there. Our last lunch there was three hours...
they should buy the Raclette Grill where everybody can gratinate their own piece of cheese...in the Restaurant we but Raclette cheese atop Grelot potatoes in a small 16cm diametre Gratin plate, gratinated it in the Pizza Oven and lets go.
Don't forget the beer. Switzerland has a very rich beer culture (Switzerland has the most breweries per capita in the world!). Don't drink Feldschlösschen, Quellfrisch or Chopfab. Get a local beer, almost every village has its own beer and they are amazing.
Not like Quöllfrisch wasn't a local beer. Some of my comrades in the army came from Appenzell and they even explained the iconic Quöllfrisch picture of the landscape on the Quöllfrisch beers in detail to me. The names of each valley, mountain, where they lived etc.
The prices of restaurants is so high I mostly ate deli sandwiches from Coop supermarket.
a non meat recommendation i can make is a desert called vermicelle its seasonal more in fall session it,s a horse]chestnut mouse .coming back to meat i forget the so called suure mocke it,s a braised in red wine beef meat if you like french dishes like bouf bourgignon these woud be great.
Chocolate and cheese!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! is all you need!!!!!!!!!
Raclette on a cheesesteak sandwich is just meant to be 👌
This very nice! Could you please cover countries in Africa also?
💯💯💯💯💯💯💯💯👌🏻👌🏻👌🏻👌🏻♥️
What location is 7:18?
I also wonder. Anyone knows?
It's nice to hear you have options in the cities if you're vegan :)
In cheese fondue is sometimes white wine or cherry spirit, tasty!
Savour fondue and don't drive after this.
❤
Ok what do have ❤❤🎉🎉
Coming from an Asian country, Swiss food is heavily salted for us 😅😅😅 first meal McDonald (sorry) shook us for the first time and then the next shook us too as well 😅😅😅
I think we went to a bad place for fondue where we ordered two, one is hella salty and not in a cheesy way and the second is hella alcoholic till you cant taste the cheese at all 😢😅
That's funny 😀
Ok, tough question time: Belgium chocolate or Swiss chocolate?
Why choose? All the chocolate. But my favorite is from Ecuador. ‐Jocelyn
If I could only have one I’d pick Belgian. But! I’d never turn down Swiss, it is excellent.
I heard Belgian is more dark and bitter so SWISS FOR THE WIN!
سويسرا
Beautiful place but a nightmare for a diabetic!😂
Putain le piège à touristes ... 😂
But I can soap carve Tom & Jerry swiss cheese 🧀🫕🍫🫕🥹💕
Would like to see lots more of Produce and lots Less of You 😂
Your video about us Swiss, or Switzerland, is so poorly executed that it is embarrassing for us. You seem to have absolutely no understanding of Switzerland. From my perspective, you come across as an old, conservative man who has neither managed to grasp Switzerland intellectually nor researched it properly. We can certainly do without such reports that merely showcase the perennial standard products or dishes. Switzerland unites many different cultures, and any intelligent person would quickly realise that our cuisine, in particular, must be exceptionally diverse. Our 25% foreign population makes our country even more varied, and most people are proud of this fact. Today, Switzerland remains traditional while simultaneously being urban and modern, which is precisely what the Americas lack. Our cuisine would be equally interesting, but you will never discover it. What a pity.
what's Fische Spargeln.......ish ?? i read it on that menu on 0:49 .. i mean for 50 Euro it must be something that really delicious right?
Fresh asparagus, with potatoes and ham, that's delicious indeed. If you stop the video, it's also translated below, french and english.
And the price is not Euro, it's in Swiss Franc (but right now it doesn't make any difference).