In the Swiss Alps it is cold even in summer, and snow in many areas falls as early as October. Swiss cuisine is very high-calorie: the menu is solid meat, cheese and bread. However, among the locals there are practically no fat people. And all because the Swiss living in the Alps move a lot - they walk in the mountains, run, ski and cross-country skiing. And they eat their high-calorie meals in a special way.
First of all, they have only three meals per day: at 7.00-7.30 in the morning - breakfast, from about 12.30 to 13.30 - lunch and an early dinner. In the evening, the Swiss can still drink wine at home, at a party or a bar, but without snacking. So at night they do not overeat.
The restaurant can have several changes of dishes, but at home for lunch and dinner only one hot meal is cooked - hot and high in calories. In order not to overeat, the Swiss make a simple meal into a real ritual: they set the table that the whole family or friends sit at, talk a lot, eat slowly. If guests come, they often cook cheese fondue. At first glance, this dish is nowhere more high-calorie: pieces of bread are dipped into melted cheese. However, the Swiss divide it into everyone and eat for a long time, sipping wine and chatting with friends. Therefore, the result is that each of those sitting at the table ate not so much.
To enjoy the Swiss food to the full and without disastrous consequences for the figure, follow the same rules. High-calorie meal for dinner should be one, no sweet desserts or hearty snacks. If desired, hot, you can submit a simple green or vegetable salad. Make portions small. And eat slowly, enjoying each piece.
Pierre-Ville Bourbanrestaurant chef Le Deserteur, resort Nenda, canton Valais, Switzerland:
“The most famous and popular Swiss dish is cheese fondue. It is made in many homes around the world, because it is very simple, tasty, satisfying, quickly prepared and requires a small amount of products. In addition, fondue is ideal for gatherings, both romantic together, and in the company of friends or families with children. In principle, leftovers of any cheese from your refrigerator will be suitable for this dish - this can be one or several varieties. That is, by the way, the dish was born. Poor Swiss farmers threw into the pan all the old cheese that was found in the house, and ate it with slices of stale bread. However, if you want to try the taste of this traditional Swiss fondue, then it is better to buy in the store two distinct varieties - Gruyere and Vacherin. These two cheeses are perfectly combined in molten form. They have such a rich taste that the dish should not be salted or pepper. By the way, in the Swiss canton of Valais, in addition to the classic, they also prepare mushroom cheese fondue with herbs and tomato. Besides bread, they can serve fondue with boiled potatoes, broccoli, and cauliflower. ”
Ingredients (for 6-8 servings): 400 g of thick tomato juice, 100 ml of dry white wine, 2 cloves of garlic, 400 g of Gruyere cheese, 400 g of Vasherin cheese, a couple drops of brandy, 400 g of bread (white baguette, ciabatta, etc.), 400 g of small potatoes, 1- 2 tbsp. l cream for whipping, a pinch of Provencal herbs to taste.
Instruction. Wash small potatoes and boil until cooked in uniform, cool. Cheese grate on a coarse grater. How should rub the walls and bottom of garlic fonder flasks. Pour tomato juice into it, heat, not boiling. Add dry white wine, brandy, grated cheese and a pinch of Provencal herbs. Heat over low heat until the cheese melts. Move the pan to the table on the burner. Top with optional spoonful of whipped cream. For fondue, serve sliced bread and boiled potatoes. Spread pieces of bread into forks and dip them into cheese. Potatoes are best laid out on plates and watered with cheese from fondue dishes.
Michael Gshwendner, chef of the mountain restaurant Bettmerhorn, resort Aletch Arena, canton Valais, Switzerland:
“In traditional Swiss cuisine there are a lot of dishes that were born thanks to the occasion and the poverty of local shepherds and farmers. A vivid example of this is fondue, for which all the remnants of old cheese are dumped into one pan. Another characteristic example is the cholera pie adored by the inhabitants of the canton of Valais. Yes, it is cholera, like a disease. In 1830, a cholera epidemic struck the Swiss canton of Valais. Residents locked themselves in their homes and did not go out to avoid getting infected. All this time they ate the supplies they had. And so the cholera pie appeared. Mistresses used for him the remnants of the products that were available: a handful of flour, a couple of potatoes and onions, the remains of cheese and bacon, apple slices. Now this dish is very popular. Especially with skiers. After all, you can eat a piece of nourishing cake for lunch and quietly ride until the evening, not experiencing hunger. If you want to make cholera pie quickly, buy ready-made dough in the store. ”
Ingredients (for 8 servings): 1.5 kg of potatoes, 100 g of white leek, 3 apples or pears, 50 g of butter, 2 onions, 400 g of any flavored cheese, 1 pinch of ground cinnamon and nutmeg. For the test: 500 g of flour, 200 ml of water, 250 g of butter, 15 g of salt, 1 egg.
Instruction. For the test, pound cold butter and flour into crumb with your hands, dissolve the salt in water, add to flour and mix quickly. It should make a smooth, uniform dough. Leave it in the fridge for 1 hour. Boil the potatoes in a uniform, cool, peel and slice. Onions cut into large rings, fry in oil, first onion until golden brown, then add the leek rings. Fry for a couple of minutes, cool. Peel apples and peel, cut into slices. Divide the dough into two parts and roll to the size of the baking dish. Put the first part of the dough into a greased form, on top of the layers are stuffing - potatoes, fried onions, grated cheese, pieces of apples. If possible, repeat the layers in the same sequence two more times. Cover the filling with a second piece of dough and pinch the edges well. Pierce the top layer of dough a couple of times with a fork so that the juice can come out, top with a whipped egg. Cover it with foil. Bake for about an hour in the oven, preheated to 180 ° C. If desired, serve with a green salad.
Frank Raynaud, restaurant chef L'Ours (1 * Michelin) and mountain Cabane des Violettes, resort Crans-Montana, canton Valais, Switzerland:
“Swiss cuisine is an incredibly interesting mix of French, German and Italian. Depending on what part of the country you are in, one or another of them will prevail. For example, in Crans-Montana, which belongs to the French part of Switzerland, “leads” French cuisine. Now, however, almost in every major mountain resort in the Alps you will find almost any restaurant, even an exotic one, like a Japanese or Mexican one. This is done primarily for tourists. The Swiss themselves are very conservative in food and prefer the familiar cuisine. In this way, by the way, there is a certain sense, since all traditional dishes are prepared from local products that are of very high quality. I try to diversify the usual Swiss dishes in my restaurants. I take as a basis the traditional recipe, local products, but I cook differently, in a new way, in my own way. It turns out an interesting mix, products like the usual, but they are served in unusual combinations. "
Fried mushrooms with cream mousse, nuts and poached egg
Ingredients (for 4 servings): 400 g fresh strong mushrooms (preferably white or champignons), 4 eggs, 200 ml milk, 50 g roasted hazelnuts, 4 thin slices of bacon, 4 pcs. prunes without stones, 30 g of arugula, olive oil for frying, 2 tbsp. l hazelnuts for decoration, salt and pepper to taste.
Instruction. Nuts pour warm milk and leave for 30 minutes. Cut the mushrooms into 1 cm thick slices and fry in olive oil, salt and pepper to taste. Prune cut into small cubes. Fry the bacon in a dry frying pan until golden brown. Whip milk with nuts in a blender into a foam. For poached eggs, cover with cling film, break an egg into it, keeping the yolk whole, salt, pepper, join the edges of the film, twist into a knot and tie with thread. Dip the bag in boiling water for 1-2 minutes. Then cut the nodule with scissors and gently remove the poached egg. Lay the fried mushrooms on the plates, lay the egg with the poached egg, and next to the milk-nut froth. Garnish with arugula, a slice of bacon, hazelnuts and diced prunes.