The rich cuisine offered in the French Alps originates from a time when mountain villages have been isolated from the world for months in the long snowy winters. The inhabitants of the village survived the food they produced themselves. Since old times their recipes have been passed from generation to generation until today and are still served at home and restaurants!   Dairy products and cheeses   Milk and dairy products have been a central component of alpine cuisine for centuries. Typical alpine farming with breeds such as “Simmentaler Fleckvieh” (Simentalski cattle) or “Tiroler Grauvieh” (Tyrol Gray) can be traced to the beginning of our

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Swiss cuisine combines influences from German, French and Northern Italian cuisine , but also offers dishes typical of Switzerland. Historically, it has been a side of farmers, so traditional Swiss dishes are more common, with the main ingredients being potatoes and cheese. Foods that are often associated with Switzerland include specific types of cheese and milk chocolate . Swiss cheese Each region has its own type of cheese – the variety of products is amazing! Examples include the soft and melted Vacherin cheese . The fragrant Appenzeller . The full flavor of Sbrinz . Emmentaler known for his large holes. All of these – and

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Italian cuisine is gaining worldwide popularity due to its wonderful variety of flavors, but what are its most important characteristics? Italian cuisine is one of the oldest in the world, whose recipes are passed down from generation to generation and reflect the differences between each of its regions. Most of their dishes follow strictly traditional ingredients , though some, such as pizzas or pasta, are recreated to fit more successfully into our modern personality.

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Today, wherever we go, French cuisine is regarded as a benchmark for sophistication and superior taste. In the different regions of the most romantic country in the world we can taste typical local dishes, in which ancient traditions are intertwined with innovative approaches to flavoring and combining different ingredients, as well as elegant and sophisticated presentation.

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Fondue – a great dish, which is also recommended by the… psychologists! The classic fondue made from cheeses, melted to cream in heated white wine, is an Alpine dish. It was “invented” centuries ago by the shepherds in the Swiss Alps. The idea was the dish to warm up the people in cold or cool weather. Thus, fondue according to the season is suitable for the winter, for the late autumn, and for the early spring. Moreover, there is something very important, which is beyond the delight of tastes and aromas, and which is noticed by psychologists.   

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Fondue in the history of Switzerland  The classic fondue is a creamy dish. It is obtained by gradually melting pieces of cheese in a heavily heated wine. During the preparation, additional flavors are achieved through different spices. You can dip pieces of bread or vegetables into the dish with the help of special forks.

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History of Fondue – the emblem of Switzerland  Regardless of what we say, we cannot deny that the taste of a well-prepared fondue is exactly the traditional taste of the Alps. Although it is a fact that a dish of melted cheese, wine and flour, was mentioned in the epic work of the ancient Greek poet Homer „Iliad“, the Fondue dish is mostly associated with Switzerland. This dish seems to unite in one and exceeds all typical things for the country. But how has it become the emblem of the alpine country?

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Alpine parts of Switzerland, France and Italy are known all over the world with their picturesque landscapes and magnificent mountain peaks and slopes, which are great for skiing and other winter sports, but also with the delicious cuisine. The centuries-old traditions of the alpine settlements are in the basis of their culinary heritage.

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