Flavors of Switzerland
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PrintCakes
Cheese fondues and raclette
Chunteys, compotes, ketchups, jams and jellies
Cold soups
Cooked fruit-based desserts
Gariguette Strawberry and Rhubarb Crumble with Mascarpone Ice Cream and Mint-Strawberry Juice
Philippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandDesserts (other)
First courses
Mediterranean Bluefin Tuna Tartare with Avocado CreamPhilippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandFirst courses (general)
A First Course Quartet: Cream of Pumpkin with Coconut MousseArmin Amrein, Walserhof, Switzerland
Armin Amrein, Walserhof, SwitzerlandA First Course Quartet: Langoustine on Pear and Pumpkin CompoteArmin Amrein, Walserhof, Switzerland
Armin Amrein, Walserhof, SwitzerlandA First Course Quartet: Pumpkin Ice CreamArmin Amrein, Walserhof, Switzerland
Armin Amrein, Walserhof, SwitzerlandAsparagus Chartreuse with Smoked Sturgeon Mousse and Osietra CaviarHeinz Winkler, Residenz Heinz Winkler, Germany
Heinz Winkler, Residenz Heinz Winkler, GermanyCod “Marbré” with Ratatouille and Sweet Pepper Coulis Gérard Rabaey, Le Pont de Brent, Switzerland
Gérard Rabaey, Le Pont de Brent, SwitzerlandMini Pumpkin QuicheArmin Amrein, Walserhof, Switzerland
Armin Amrein, Walserhof, SwitzerlandFish
Lake Léman Arctic char in hyssop court-bouillon with market vegetables Bernard Ravet, L'Ermitage Bernard Ravet, Switzerland
Bernard Ravet, L'Ermitage Bernard Ravet, SwitzerlandLine-Caught Sea Bass Cooked in Coarse Salt with LemongrassPhilippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandPerch fillets in mache and lime veloutéCarlo Crisci, Restaurant Le Cerf, Switzerland
Carlo Crisci, Restaurant Le Cerf, SwitzerlandRed mullet in eggplant scales with basil oilCarlo Crisci, Restaurant Le Cerf, Switzerland
Carlo Crisci, Restaurant Le Cerf, SwitzerlandTurbot with Fresh Peas and Lemon ThymeGérard Rabaey, Le Pont de Brent, Switzerland
Gérard Rabaey, Le Pont de Brent, SwitzerlandFoie gras (goose liver)
Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira AspicCarlo Crisci, Restaurant Le Cerf, Switzerland
Carlo Crisci, Restaurant Le Cerf, SwitzerlandHot soups
Meat
Saddle of Lamb with Mountain Thyme Jus
Edouard Hitzberger
Pies and tarts
Valais Apricot PaillardGérard Rabaey, Le Pont de Brent, Switzerland
Gérard Rabaey, Le Pont de Brent, SwitzerlandPoultry and feathered game
Bresse Chicken in Cocotte with Vegetables and Truffle MousselinePhilippe Rochat, Hôtel de Ville, Switzerland
Philippe Rochat, Hôtel de Ville, SwitzerlandPoached Bresse Chicken with Garden Herbs and Madras Curry ButterPhilippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandPuddings
Rice
Sandwiches and canapés
Shellfish
Etuvée of Cultivated Mussels with OnionPhilippe Rochat, Hôtel de Ville, Switzerland
Philippe Rochat, Hôtel de Ville, SwitzerlandLangoustines with Cockles, Mussels, Caviar and "Amandine" PotatoesBernard Ravet, L'Ermitage Bernard Ravet, Switzerland
Bernard Ravet, L'Ermitage Bernard Ravet, SwitzerlandSautéed Langoustine Tails with Peas and Dried Ham, with Claw Meat Tomato RavioliPhilippe Chevrier, Domaine de Châteauvieux, Switzerland
Philippe Chevrier, Domaine de Châteauvieux, SwitzerlandTapas and small bites
Totally chocolate
Unbaked fruit desserts
Vegetables
©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
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