Swiss

Bacon adds savor to Swiss rösti, but the potato and the pan build its shape. Compare raw and cooked potatoes, regional additions and the technique behind a crisp connected cake.

A Swiss Emmentaler–Gruyère fondue for two, with a clear cheese blend, a smooth melting method and gentle heat at the table.

In Ticino’s Merlot braises, tender sliced beef shares the plate with a sauce that can be blended, textured, buttery or filled with mushrooms.

Swiss apple-ring fritters depend on the fruit, a light coating and a warm finish. Compare the preparations before choosing a sweet or savoury plate.

Explore how Swiss rösti and Valais raclette meet on one plate, then make a crisp potato cake with molten cheese and traditional pickled accompaniments.