Let’s talk about Swiss Products/Dishes

I was wondering what was your favourites Swiss Products/Dishes (I know this may vary from Canton to Canton). Nevertheless, it can be a good way to enhance some dishes less known that the almighty Raclette or Fondue (that sticks too much when referring to Switzerland).

Also, if you have some addresses or some plates you’d like to see on the list, don’t be shy to tell me. I think it can be nice to have a list of products (sometimes we know so little about food from others cantons, so I thought it could be nice to have something to inventory them. My German might be a bit broken so, if you have a better translation, hit me up (same goes for the Ticinesi).

Here my 2cts:

**Breads:**

**Zopf** (=Tresse in French).

**Pain de Seigle**.

**Pain Paillasse** — there’s a lot of different types, difficult to pick one.

**Galette des Rois** (**Dreikönigskuchen**) – obv, I refer about the Swiss one.

**Cuchaule** — Fribourg thumbs up!

Well, the variety of bread in Switzerland is very wide so, I just picked up those who are more “familiar” to me. But feel free to add more.

**Meats:**

**Tartare de Boeuf** (**Rindstartar**) — it exists various form, from various countries (Germany, Italy, France, Swiss, etc).

**Saucisse aux choux** (with its famous dish: **Papet Vaudois**)

[Bündnerfleisch](https://i.redd.it/r5s4bnzz7iw11.jpg)

**Cervelas** (probably one of the favourite sausages in Switzerland).

**La chasse** (**Wild**) — I’m not so sure how this is called in the Alemannic area, but with a good sauce and spätzli, it is astonishing haha.

**Saucissons et charcuterie** (Trockenwürste und Aufschnitt) — it is a very huge topic also, almost impossible to take a census of all these products, but if you do have some that you truly enjoy (I’m looking at your, Grischun!) feel free to let us know. I personally love the Tommette d’Anniviers (looks like a Cheese but it’s not!). Also, I’m fond of the Assiette Valaisanne.

**Saucisse d’ajoie** — Smoked pork sausage with cumin

**Fondues** — Bourguignonne, Chinese and the Glareyarde one!

**Émincé de veau à la zurichoise** (**Zürcher Geschnetzeltes**)

**Brisolée** — (which is a mix of cheese, meat and chestnut). It’s mostly seasonal and a good reason to party in Valais/Wallis! I didn’t really know where to put it. If you never tried, I advise you to run this autumn in Fully for the “Fête de la châtaigne”.

**Vol-au-vent** — (ok, this one is basically French but it seems they don’t eat it anymore. It looks like we eat it more in Belgium/Switzerland). I truly don’t know the name in German, sorry.

**Torée** — Smoked neuchateloise sausage cooked in wet newspaper in a fire, like IN the fire.

**Cheeses:**

**Fondue** — do I really have to introduce it?

**Raclette** — same as above. Can be done in multiples ways!

Some types of cheese (if you have some incredible, please, do mention it!): **Gruyère**, **Emmental**, **Appenzeller**, **Tomme vaudoise**, **Sérac**, **Arpitan**, **Tilsiter**, etc.

[Tête de moine](https://www.theredcow.com.au/wp-content/uploads/2016/08/Tete_de_Moine_garnished.jpg)

**Others:**

**Spätzli** — crazily good, especially with some seasonal meat and a pepper sauce.

**Rösti** — same as above.

**Riz Casimir** — aka the “Abomination”.

[Älplermaggarone](https://www.eatclub.tv/wp-content/uploads/sites/4/2021/12/schweizer-aelplermagronen-scaled-e1640877188392.jpg)

[Capuns](https://www.schweizer-illustrierte.ch/sites/default/files/styles/16x9_1180/public/capuns.jpg) — Grischun

[Röschti mit Gschnetzletem](https://www.reddit.com/r/EuropeEats/comments/1681eu9/traditional_swiss_dish_on_the_last_cool_day_of/) — ideal for colder and rainier days (and you know they are numerous outside Valais and Ticino haha).

[Hack mit Hörnli](https://www.reddit.com/r/EuropeEats/comments/uq81k5/traditional_swiss_dish_hack_mit_h%C3%B6rnli_minced/)

[OLMA-Brotwuscht](https://www.reddit.com/r/EuropeEats/comments/13t6bth/original_swiss_olma_bratwurst_with_r%C3%B6sti_see_pic/)

**Desserts:**

**Torta di Pane** — I’ve tried once, and it was amazing (but not very familiar with it).

**Gâteau de Vully** — simply yours.

**Rüeblitorte** — cake made of carrots. Definitely one of my favourites.

**Tarte aux abricots** — How not to fell for its grace?

**Caracs** — sweet pastry tartelette with chocolate ganache inside and coated with green fondant icing

[Coquins](https://www.oetker.ch/fr_CH/recettes/r/coquins) — if you have the name in another language!

**Toétché** — Salty pastry.

[Nusstorte](https://www.gutfuhlen.com/wp-content/uploads/2020/01/54235235213.jpg)

**Drinks:**

**Damassine** — very strong alcohol (Jura)

**Rivella** — the one for your BBQ!

by Leez10