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2013-03-25
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Traditional Swiss Raclette with cornichons and pearl onionsVeal ZurichoiseA dish that is full of flavours, biased slices of veal, topped with a quarter of savory Zurich style rosti.ChoucrouteVery tender pork belly.From the buffet table :Tasty thick and creamy corn chowder Soup and breadSalad and cold cutsCheese, crackers and dried fruitsThe Pear tarte is soft and rich. The meringue is not too sweet and just nice for a mouthful.
Traditional Swiss Raclette with cornichons and pearl onions
Veal ZurichoiseA dish that is full of flavours, biased slices of veal, topped with a quarter of savory Zurich style rosti.
ChoucrouteVery tender pork belly.
From the buffet table :
Tasty thick and creamy corn chowder Soup and bread
Salad and cold cuts
Cheese, crackers and dried fruits
The Pear tarte is soft and rich. The meringue is not too sweet and just nice for a mouthful.
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