Posts under ‘Products’

A while back, I got one of those fundraiser mass-mailings from the Swiss Anti-Cancer League - the kind where they include a little publication that they ask you to pay for by way of a donation.
The booklet is in French, and (translated) it’s called Discover the Virtues of 15 Teas and Infusions.
Beautifully produced, […]

Known as Fasnacht in the Swiss-German speaking part of the country, festivities kick off in mid-February and go through the first few days of March. The best-known Fasnacht is in Basel (March 2-4, 2009), where sampling the famous flour soup (Mehlsuppe) and onion or cheese ramekins - Ziebele-und Käswaje respectively in Swiss-German - […]

November to March is when Swiss butcher shops sell blood sausage (boudin noir, Blutwurst), made with pig’s blood. In many parts of the country, saucisse grise or Leberwurst (basically a pork offal sausage with about 15% liver) is also produced at this time of year. Some people prefer having just one or the […]

There’s nothing like a fondue on a cold Swiss winter’s night. And yes, there’s the famous moitié-moitié (Vacherin fribourgeois and Gruyère), but why not try other combos: many cheese shops and eateries feature their own special mixes or even swear by a single-cheese (e.g. Gruyère, or Vacherin Mont d’Or) recipe.
And then there are […]

Baccarat sparkling wines produced by the Cave de Genève have won a passel of gold medals in international competitions like ‘Chardonnay du Monde’ in Burgundy. Brut Blanc de Blancs Chardonnay, and Brut Rosé Prestige, both retail for CHF 13.90 a bottle and are available among other places at Coop. More at www.cavedegeneve.ch
The Bader […]

Yule logs - classic desserts for both Christmas and New Year’s meals - will be on sale in the bakery shops in many imaginative guises, although the classic bûche de Noël really does resemble a log (i.e. have chocolate icing and sylvan decorations like mushrooms) since the cake takes its references from the old medieval […]

December 20, 2008. Urs Schwerzmann of the Mövenpick wine cellar in Zug, and Mike Jones of the Cheese Club’s Fine Food Emporium (Thalwil, Zurich), will be co-presenting a “pairing” today - of Swiss wines, and around 15 British cheeses. All wine and cheese will be on sale on the day. From noon to 5 p.m., […]

December 18 through 21, 2008. Superb selection of Tuscan wines, a few choice olive oils, and organic ewe’s milk cheese (pecorino) to taste and buy - and penne (pasta) on the house, cooked with a lovely sauce and to eat right there because you need food to taste this largely red wine properly.  Visit Vini […]

Cardoon season is shifting into gear in Geneva - December is when the “Reserve your fresh cardoons for the holidays” signs start appearing at market stalls, and pyramids of the prepared vegetable in jars are piled high in stores.
Why is a vegetable some say resembles ‘celery on steroids’ so special to the Genevois? For many […]

December 15, 16, and 22 through 24, 2008. Andreas Caminada, who was named Best Chef of the Year 2008 by the Gault Millau guide (his Schloss-Restaurant Schauenstein in Fürstenau, Graubünden, rates a wopping 18/20 in the guide) has designed a special holiday season menu around his new product line.  He’s presenting the line personally in […]