Cheese

Authentic Swiss Fondue

Fribourg Fondue

"Half and Half" Fondue

Neuchâtel Fondue

Three Cheese Fondue

Raclette Hamburger with Tarragon on Diced Cucumber

Raclette Beef Tenderloin with Lemon Thyme and Celery

Corn and Green Bean Stew with Oregano - Switzerlands

Raclette with Snow Peas, Grapefruit and Scallops - Switzerlands

Fish and seafood

Etuvée of Cultivated Mussels with Onion
Philippe Rochat of the Hôtel de Ville Restaurant, Switzerland

Jam

Holiday Jam

Meat

Breaded Suckling Lamb and Artichokes Fried in Olive Oil
Martin Dalsass, Santabbondio

Lamb Chops with a Potato Crown
Nik Gygax, Lôwen

Saddle of Lamb with Mountain-Thyme Jus
Eduard Hitzberger, Haus Paradies, Switzerland

Poultry

Bresse Chicken in Cocotte with Vegetables and Truffle Mousseline
Philippe Rochat of Hotel de Ville, in Switzerland

Pan-Cooked Bresse Chicken with Preserved Lemon and Crayfish