Recipes
20 Oct 22
Croûte aux Champignons
The weather is changing, encouraging us to seek comforting recipes and cozy up at home.
18 May 22
Celebrating World Cocktail Day in Lausanne
It’s World Cocktail Day! We asked some of our favorite Lausanne establishments for their hand-crafted cocktail recipes (each with a twist, of course).
20 Jan 22
3 Swiss Comfort Foods You’ve Probably Never Heard Of
We guarantee you’ve never heard of at least ONE of these Swiss comfort foods. And if you have? Congrats, you’re a legit Swiss foodie. Now let’s eat!
07 Oct 21
How to Prepare a Brisolée-Themed Picnic
It’s time for one of our favorite autumn traditions, originally from the Valais but now adopted in Vaud.
06 Jul 21
The Art of the Abricot
If there were ever a year to support the local farmers, it’s this one. Buy some apricots from Valais and follow this recipe to make a delicious tart.
17 Mar 21
Farmy Finds: It’s Wild Garlic Season in Switzerland
Nothing says “spring in Switzerland” like the arrival of wild garlic or “ail des ours”! Check out three incredible recipes that are easy, flavorful, and use local products.
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28 Jan 15
Potato Leek Soup Recipe
There’s something about curling up with a warm bowl of soup, especially on a snowy winter day. And since we’ve got plenty of snow, we wanted to share with you one of our favorite (and easiest) recipes. Here’s what you’ll need: Here’s what you’ll do: Chop up the leeks, potatoes (bite-sized), onion, garlic, & 6ish strips of bacon–set the leeks and potatoes aside. Throw butter into a pot on medium to high heat, once sizzling, throw bacon, onion, and garlic in. Sauté until soft and golden. Add leeks and potatoes, reduce heat, and cover. Stir every now and then to ensure nothing is sticking to the bottom. Cook for about 20 minutes. Add 6 cups (1.4L) of hot vegetable broth and season with salt and pepper, let simmer for as long as you want (but at least 25 minutes). At this point, you can either use a food processor
01 Dec 14
Eating Local: With Kerrin Rousset of MyKugelhopf
Perhaps one of the biggest misunderstandings about Swiss culture is that our food consists only of dried meats and melted cheese. Of course, this over-simplification has its roots in the fact that our meats and cheese are just that good. After all, once you’ve tasted the local raclette, melted over a wood fire oven in a remote chalet somewhere in the mountains, why would you ever want to eat anything else?!? If you’re like us, you’ll eat far more than the medically-recommended quantity of cheese and meat each year under the guise of eating local and supporting Swiss culture ;). But from time to time, you’ll wish that you could explore the more nuanced side of Swiss cuisine. With the gorgeous farm land and fresh market offerings, there must be more to it, non? For ideas, we turned to some local food bloggers here in Switzerland and asked them
28 Oct 14
Eating Local: Claude-Olivier Marti presents Risotto with Bleu de Grangeneuve and Botzi Pears
Perhaps one of the biggest misunderstandings about Swiss culture is that our food consists only of dried meats and melted cheese. Of course, this over-simplification has its roots in the fact that our meats and cheese are just that good. After all, once you’ve tasted the local raclette, melted over a wood fire oven in a remote chalet somewhere in the mountains, why would you ever want to eat anything else?!? If you’re like us, you’ll eat far more than the medically-recommended quantity of cheese and meat each year under the guise of eating local and supporting Swiss culture ;). But from time to time, you’ll wish that you could explore the more nuanced side of Swiss cuisine. With the gorgeous farm land and fresh market offerings, there must be more to it, non? For ideas, we turned to some local food bloggers here in Switzerland and asked them
30 Jun 14
Summer Cocktail Series: Pimm’s Cucumber Spritz
Alright lazies, this one is for you! A crisp and fresh cocktail that is literally the easiest thing to make in the history of…ever?
04 Jun 14
Summer Cocktail Series: The Moscow Mule
A perfect blend of spicy ginger beer, freshly squeezed lime, and sliced cucumber and mint makes this vodka-based drink dangerously delectable.
