Swiss cuisine

Holiday & Tourism – Travel | Svetlana Magario | 2 views

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Gourmet large country which hides, the Swiss cooking

If at the restaurant which to the lookout and the valley inner part of the mountain is, weather is good, the terrace seat where outside is visible is completed the male.While watching the Swiss Alps, toast.Also tasty cooking and wine more the heading

Furthermore traveling it is large, to enjoy, the gourmet.The glass of the wine one time when the menu of the meal is chosen in one hand, me we love.Here Swiss special cooking of certain locality and suitsu, the Swiss wine, and taste etc of season are introduced.

If you mention the Swiss cooking, perhaps, only “huondeyu” extent you come to mind, but Switzerland to tell the truth is to be gourmet large country which hides.

There is a famous hotel school worldwide in Lausanne, level of the chef whom Switzerland produces the top rank

To be placed next to beauty food large country such as France and Italy, Switzerland which receives many sightseers from there.If because their requests which tongue exceeds are satisfied, always high level taste is not offered, instantaneously management of the restaurant tilts, probably will be.Among announcement of mishiyuran, “as for Switzerland at population ratio, the number of stars of mishiyuran which is attached to the restaurant the greatest in the world is many”, so.

switzerland is a small country of about kyushu, for example, the german-speaking sausage, in italian-speaking and would mainly pizza and pasta, you can enjoy the local cuisine was influenced by a variety of food culture around.

swiss cuisine

france, italy, germany and other, a small mountainous country surrounded by the major powers of europe, switzerland. by each region, has nurtured a local cuisine influenced by the food culture of each country. including the fondue, such as raclette and byundona-furaishu, introducing the traditional swiss cuisine.

cheese fondu

a slightly different flavor depending on the type of cheese and wine, such as the amount of mix

cheese fondue is representative of the local cuisine of switzerland. the cheese melted in the pot to simmering, you eat the bread entwined cut into dice type.

also can eat in restaurants while listening to folk music of switzerland

swiss version casserole although both been described, compared to japanese sukiyaki and water-fired, food is simple. this simple but is surprisingly delicious, such as food, especially cold winter go fast. of cheese stuck to the burnt your last nabezoko, i also enjoy eating comb kosogiotoshi.

a fitting white wine cheese fondue. beer and cold water, because there is a cheese that may cause abdominal pain stuck in the belly, how to avoid a good idea. person who is weak tea with alcohol please.

oil fondue

medium, weldon is cooking so freely, such as

cheese is not good for those who are, the oil fondue. cheese+pan if the combination of cheese fondue, oil+meat oil fondue is. heat oil in a pan put a metal, eat anything you like from the source of several types of cattle put a fillet skewers. meat fondue it is also known as, in switzerland is generally fondue buruginyon this is called.

when you join a tour group from japan, swiss specialties as, this fondue oil has been well incorporated into the menu. further, eat hot soup and pull the meat as thinly sliced shabu-shabu fondue shinowazu or, chocolate fondue some, such as.

raclette

common to eat boiled potatoes with the skin remains

swiss raclette local cuisine of a press guide. you can eat in the whole of switzerland, mountainous region of southern switzerland is zermatt (valais) is the local cuisine.

you eat cheese melted over a small boiled potatoes on top of the, raclette is a delicious cheese fondue is still weak……that many people had so far in my experience.

cut in half the big cheese of disc-shaped, heated in a wood fire and electric heater surface. if you are melting into pulp, finished on top of the potatoes with the skin during the break off. please seasoned with pepper and hot within.

it locks up the cheese and cold are engrossed in conversation at the restaurant, when the dish as soon as possible has been carried. if hungry, 2dish, 3dish and wankosoba you can also refill as.

rösti

rösti is a kind of food for the swiss national

rösti surface was burnt to crisp and golden, local cuisine representing the german-speaking part of switzerland.
is fried shredded potatoes in a pan, comes out well on the side of the main dish. even in the same rösti rösti wind zurich rösti wind bern how to make and taste may vary slightly depending on the region, such as.

some restaurants just because you can also ask at the individually rösti, snacks are a little hungry recommended when called.

bratwurst

are lined up in the stands also as a quick lunch of station

local cuisine representing the german-speaking part of switzerland also. is that of grilled sausages, in japan is oversized cooking baked sausage that does not meet you rarely. heatblanc put the source down to the sausage and mustard, rösti is common to garnish and french fries.

favorite cuisine guides, be sure to eat enough i went to switzerland several times. the other menus are not my eyes immediately bratwurst the more and also be ordered! is also excellent compatibility with a cold beer.

donor mesh fly zipping

grabbed by hand or eat as it is, put to eat bread with butter

make cooking a chunk of dried beef, perfect appetizer. please try a taste of red wine along with the swiss. it is a good idea to several people share a single dish.

originally transmitted to the mountainous regions in the preserved food, make a large chunk of beef hanging in a well-ventilated place such as under the eaves of the farmhouse. eastern switzerland, is the local cuisine graubünden, in valais in southern switzerland, trocken vu~arisa-fly mesh this is called.

filet de paersch

and fresh water fish of the family paersch suzuki. perch fame perch

french-speaking switzerland, lake geneva region is particularly famous for filet de paersch white fish dish called. will fly or to be caught in the lake meuniere a small paersch.

have to quickly, perfect for the mouth of the japanese. stomach is heavy meat dishes followed by daily……it is a menu of recommendations, eg, if. along with the mayonnaise and lemon please.

suites of switzerland

speaking of swiss inn, is not the only chocolate. switzerland was blessed with the bounty of yamano. such as cherry and walnut, you can enjoy sweets utilizing the material caught in the area. this section introduces some of the things that typical.

engadina-nusutorute

about3is said to have long shelf life, and months

walnut and caramel tarts filled with tightly. about200in the candy that came from italy years ago, pulse in the engadine is also a producer of high-quality walnuthas been handed down.

especially in the center of the village of st. moritz cafe hanselmann taste of the excellent. stay in st. moritz is so well had come to this store audrey hepburn. if there is a chance to stay in st. moritz, means.

meringue

meiringen is a day on average in1500meringue is baked no less than

you know make candy whipped egg white, meringue. swiss meringue is a mountain village close to the jungfrau region, it is said that born in meiringen. that is meringue etymology of the meiringen so. please with ice cream topped with whipped cream.

tsuga-kirsch torte

photo image of kirsch torte. tsuga-kirsch torte is dust with powdered sugar on the surface

kirsch kirsch torte liquor used as materials for. i toss off a swiss formula guitto

zug in central switzerland is famous for cherry. of distilled liquor cherries, have cake with plenty of kirsch, tsuga-kirsch torte is. because a lot of alcohol cake, light drinker is about those who might be good tasting.

swiss wine

swiss wines are often bring out the food-friendly flavor

in annual per capita wine consumption, in the world5swiss go into fingers. wine is completely humanare rooted in the life of (incidentally drink a lot of countries from swiss, france, italy, and portugal) .

for the japanese market has not been around much however, it has been producing wine in switzerland? some people might think. this is in switzerland in order to maintain a certain quality, is also limited production of grapes, wine could have been diverted from domestic consumption to almost. most swiss people for drinking in other words they, so is not not rotate too much on exports.

swiss wine with such rare. if i went to switzerland awaited, let’s taste in restaurants and wineries come.

in switzerland, production volume of nearly half a red and white. white wine is made from1~2years, red wine2~3drink within a relatively young years. need to worry about the age of the age is not.

vineyards of world heritage, ravu~o district

reflected light of the lake, ishigaki has stored heat during the day, of real and sun 3one sun hubei geneva vineyards blessed shore

in western switzerland, the northern shore of lake leman regions where the grapes were spread in a staircase pattern. refreshing white wine is famous for fruity.

between the district and called montreux from lausanne ravu~o, 2007has been registered as a world heritage site in years. peaks of the alps of lake geneva and the other sideas to face the, wine-producing villages dotted with vineyards and plowed on steep slopes, it was recognized as the cultural landscape has been built up over humanity even during ikuyo.

a typical brand of wine district is ravu~o, chardonneChardonne, dezare Dezaley, epessu Epesses, ryutori Lutry, sansaforan St-Saphorin such as.

swiss cheese

swiss peoplecheese was a valuable source of protein for the historically

another is a long time ago, in an airplane headed to switzerland for the first time guide, as a dessert after a meal, dish was placed on several types of cheese cheese plate came out to was surprised. at that time, i cheese for dessert! it was what i thought, the request must now be happy to.

strive to make farmers cheese cheese in a small mountain hut still

speaking of swiss cheese, emmental cheese with holes and is famous for, gruyere cheese fondue cheese used in the famous. in both hard cheese, it is also used for cooking cheese fondue, such as, of soft cheese is recommended as vu~ashuran-mondor. i also creamy and delicious ready-to-eat, baked in the oven over the white wine to cheese, how to eat it taste between traditional potato.

the area of engelberg, was an independent country with a focus on this monastery

if you increase the mutation, soft cheese in the shape of a church bell bell of the monastery cheese will. central switzerland, it titlis mountain village at the foot of the observatory, not get cheese only in engelberg. engelberg yuanin the mountain village developed around the monastery tanioku, there is a small cheese manufacturing center in the grounds of the monastery. if there is a chance to go to engelberg, let’s stop by all means.

season to taste of switzerland

mountainous region in switzerland accounted for the majority of the land is, four seasons, such as fruit and mushroomsyou can enjoy the taste of. fondue warm body from the core, winter is a staple dish of switzerland, here are the taste of switzerland in spring and autumn.

white asparagus (4mid-~6mid-)

rare white asparagus is high because harvest time is short compared to the green asparagus

white asparagus is cooking herald the arrival of spring. in japan, but has been well sold to canned, and we gazed see the morning market in the town of switzerland, thick bundle of white asparagus is far more than those of japan are lined with. after boiled, popular to eat over the hollandaise sauce.

jibie cuisine (9~11month)

in switzerland there are many many mountainous areas the number and variety of wildlife

in french and jibie, that of meat by hunting wildlife. autumn each year hunting ban becomes, specialties such as deer and rabbits that appeared in the restaurants around the swiss. will be said to symbolize the autumn of swiss cuisine and the mountainous country.

roast chestnuts (11late may~2month)

sorio famous village of chestnut in the depths of the valley buregaria

after skiing or hiking, haragoshirae mountain restaurant

chestnut has been rooted in the alps since the days of rome. part of the region graubünden in eastern switzerland, the southern states and switzerland in particular tetchino, people as a staple foodwere inseparable in the life of. in the main street of the town of locarno and lugano, southern switzerland, etc., standing chestnut stalls when the season of autumn, the restaurant can enjoy the cuisine and desserts with chestnuts.