photos: m. charles

Issue No.8 -- Swiss Basics

FOODIE.CH™ was born out of love for all things food. As Switzerland’s premiere online food magazine, we will bring you a fresh perspective on what’s going on in the culinary world with contributors from Paris, Toronto & Zurich.

Issue No.8 focuses on Swiss Basics

We are heading to the Mountains for some chalet inspired food. En Guete Mitenand!!

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image & recipes: m.charles


Most of us are only familiar with fondue of the cheese or chocolate nature. But the health conscious or lactose intolerant can breath a sigh of relief to know that we too can join in the fondue fun with Fondue Bourguignonne and Shabu Shabu (broth fondue). For both fondues, you can use the same variety of vegetables and meats as you do with a Cheese Fondue.

Fondue Bourguignonne is fondue using hot oil. You dip beef or vegetable into the oil for about 1 min before you eat it. Meat turns out tender.

Shabu Shabu is popular in most asian countries and it's slowly becoming the preferred option in the west. Broth fondues are similar to Fondue Bourginonne, you just have to substitute the oil with chicken, beef or lamb broth. You can use the same dipping sauces as regular fondue but if you want to keep the meal light, minimize the dips to 2 or 3 options. Shabu Shabu turns into two meals in one because with the leftover broth you can add it to rice or noodles and make a soup out of it.

Classic Cheese Fondue

  • 1/2 lb Emnenthaler Cheese (shredded)
  • 1/2 lb Gruyeye (shredded)
  • 1 clove Garlic
  • 2 cups Dry White Wine
  • 2 tbs Kirsch
  • 1 tbs Lemon Juice
  • 2 tbs Flour
  • 1/4 tsp White Pepper
  • Nutmeg and Salt to taste

  1. 1. Rub the inside of the fondue pot with the garlic clove - you add garlic to pot or throw it away.
  2. 2. Without bringing to a boil heat the lemon juice and white wine 
  3. 3. Mix Flour and Cheese in a bowl
  4. 4. Reduce heat to low and slowly add cheese mix while stirring
  5. 5. Continue to stir while adding remainder of ingredients
  6. 6. For Fondue that is too loose, just add more cheese. And if the fondue is too stiff, just add more wine
To Dip: Vegetables - Mushrooms, Tomatoes, Potatoes, Broccoli, etc. Italian Bread (or any crusty bread) cut into cubes

VINI VERGANI recommends: Pinot Grigio DOC GriVò, 2007
Producer: VOLPE PASINI, Togliano di Torreano, 100% Pinot Grigio.
Degustation notes: Light straw yellow color, a tenuos and characteristic scent of apple and pear. Dry flavor with tempting, fruity notes. Unctuous but a great and pleasant white wine with a fine body.


Shabu Shabu (Beef Broth Fondue)

  • 2 lbs Beef Bones (Short Ribs, Shank, Etc.)
  • 2 cloves Garlic, coarsely minced
  • 2 Carrots, thinly sliced
  • 1 Bay Leaf
  • 1 Onion, chopped
  • 2 stalks Celery, sliced
  • 2 tsp Salt
  • Pepper to taste
  • 1/2 cup Parsley, coarsely chopped
  • 1.5L Water

  1. 1. Combine all ingredients in a large pot and bring to a boil.
  2. 2. Reduce heat and simmer for 2 hours, stirring occasionally.
  3. 3. Skim off any foam that appears on the surface.
  4. 4. Taste and add salt and pepper if needed.
  5. 5. After 3 hours, strain Broth and discard the solids.
  6. 6. Refrigerate broth until needed.
  7. 7. Remove layer of congealed fat before using.

VINI VERGANI recommends: Montecucco DOC Riserva Pigna Rossa, 2006
Producer: BEGNARDI, Monte Antico, 100% Sangiovese grosso
Degustation notes: Beautiful ruby red color, rich and fruity nose with a light sourness. A balanced and pungent body with a rich finish.


photos & recipe: m. charles

Veal Schnitzel

There is something about the mountains that makes you crave schnitzel. Here is a great schnitzel recipe that is fast and yummy.

Prep Time: 10 minutes
Cook Time: 20 minutes
  • 4 x 125gr Veal Scalopine (thinly sliced beef)
  • 500 gr Parabread or Croutons
  • 1 Egg, beaten
  • 1 cup of flour
  • Olive oil 
  • Parsley
  • Parmesan (optional)

  1. 1. Tenderize the veal until it's thin. season with salt and pepper and set it aside.
  2. 2. Combine bread or croutons and parsley in processor until fine crumbs (parmesan could be included here).
  3. 3. Take 3 plates: 1 for the flour, egg and breadcrumbs.
  4. 4. Dip veal on both sides into flour first, then egg and lastly bread crumbs.
  5. 5. In a skillet, cook breaded veal in hot olive oil on each side for 2 mins or until golden brown.
  6. 6. Place veal on paper towel to remove excess oil.
  7. 7. Serve hot with baked yukon potato fries and lemon wedges.

VINI VERGANI recommends: Aglianico del Taburno DOC Fidelis, 2004
Producer: CANTINA DEL TABURNO, Folianise, 90% Aglianico, 10% Sangiovese + Merlot.
Degustation notes: Intense ruby red color with a scent of dark berries, tobacco and black pepper. Full-flavored on the palate, with a nice structure and a fine body. Smooth tannin and a long, aromatical finish.


photo (L): The Omnia Hotel ; photos (R) & recipe: m. charles

The Omnia (zermatt)

Auf dem Fels
CH-3920 Zermatt
Phone +41 27 966 71 71

In the eco-friendly resort town of Zermatt where the cars are electric and people are shockingly friendly, there is one restaurant that is getting alot of attention: THE OMNIA .
Located in the hotel of the same name, this relatively new restaurant was renovated and re-opened in June 2006. The modern interior by Ali Tayar (designer of Pop in NYC) revitalizes the traditional look of a chalet by using pale woods and 21st century design pieces. The restaurants menu (minimal as its interior) is an ecclectic mix of cultures and chalked full of delicate flavours. The wait staff is professional and attentive without being overbearing. It's clear that THE OMNIA expect its clients to linger for a while by providing comfortable seating and calm atmosphere.
Before you step out to brave the bitter cold Zermatt night, end your meal with a coffee and sumptuous treats in front of the fireplace.

Below is a recipe inspired from the menu:

Wasabi Panna Cotta


  • 300ml cream
  • 30ml milk
  • 1.25 Gelatine leaves
  • 1/2 tsp of Wasabi paste
  • 3/4 tbsp Sugar
  • pinch of salt

  1. 1. Add the cream, milk and wasabi to saucepan until wasabi is blended
  2. 2. Add sugar and season to taste. Whisk the cream mix and pass through a fine sieve.
  3. 3. Soften gelatin leaves in cold water.
  4. 4. Remove gelatine from water and squeeze out excess moisture.
  5. 5. Add to the wasabi cream, stirring to combine. (Cream must be warm enough to dissolve gelatine)
  6. 6. Transfer to another bowl and place in ice bath to cool. Stir to ensure even cooling while the cream begins to thicken
  7. 7. Pass through sieve again.
  8. 8. Pour into plastic moulds and refridgerate until fully set for about 3hours.

VINI VERGANI recommends: Acquavite Primagioia
Producer: BERTA DISTILLERIE, Mombaruzzo, Acquavite aus Trauben und Früchten
Degustation notes: Light brown color and a infatuating bouquet of cacao, vanilla and tobacco. Very rich and tender on the palate with a smooth and long finish. A wonderful and unique composition. Exclusive offer in Switzerland by Vini Vergani.

Some other recommendations for Zermatt:

Le Gitan Off of Bahnhofstrasse, this small restaurant serves hearty seasonal and traditional food [like grill herbed lamb and fondue]. Frequented by the locals, this place is always busy so book in advance. (Bahnhofstrasse 64, CH-3920, Tel. +41 27 968 1940 /Fax +41 27 967 89 44 ,

Hennu Stall for apres ski. A lively atmosphere and a great reward for spending the day on the slopes. Great place to have a flirt and a dance. Tel:+41 79 213 36 69

Le Petit Hotel. A boutique hotel with quaint rooms but outstanding service. The staff is accommodating and helpful. (Metzggasse 38, CH - 3920, Tel: +41 27 967 59 00 / Fax: +41 27 967 59 03,


photo: m. charles

Veal tenderloin with Dark Beer Sauce
recipe: stefan

Makes 4 servings

  • 4 Veal tenderloins (100g each)
  • Salt & pepper
  • 1 tablespoon Butter

    • 1. Place veal in a oven proof pan, add salt, pepper and butter. Sautée on each side for 1 minute.
    • 2. Place the pan in the preheated oven (180°) and cook for 5-10 minutes until well done.

    • For Beer Sauce
    • 40 g Onions, diced
    • Black pepper
    • 2 Bay leafs
    • 1 Twig of thyme
    • 300 ml Dark beer
    • 300 ml Meat broth
    • 50 g Butter
    • Salt

      1. 1. Place onions, black pepper and beer in a pot and boil until reduced over intense heat.
      2. 2. Add broth, bay leafs and thyme and let simmer until the sauce begins to thicken.
      3. 3. Press the sauce through a sieve, add salt and stir in butter.
      4. 4. Pour sauce over veal and serve with salad or vegetables.


      Wheat Beer Risotto with Mushrooms
      recipe: m. charles

       Serves 4

      • 1 small Onion
      • 1 clove of Garlic
      • 40 g Butter
      • 300 g Risotto rice
      • Wheat beer to deglaze
      • 2 cups  Meat broth mixed with 1/2 cup wheat beer
      • 75 g Parmesan, grated
      • 150 g Mushrooms
      • Olive oil to fry
      • Salt & pepper
      • 2 tablespoons Italian parsley, chopped

      1. 1. Place minced onion and garlic in a pot with butter and lightly sautée.
      2. 2. Add rice and stew until glazed.
      3. 3. Deglaze with wheat beer and let boil while constantly stirring the rice. Slowly, add the beer & meat broth and boil down. Stir occasionally.
      4. 4. Rub the mushrooms clean and cut into pieces.
      5. 5. Place mushrooms with oil, salt & pepper in a pan and sautée until light brown. Set aside.
      6. 6. Right before the rice is cooked, stir in the rest of the butter, parmesan and mushrooms.
      7. 7. Spread the parsley over the risotto and serve warm.


photos: m. charles


Among other traditions Raclette is top 5 in Switzerland (after skiing and chocolate of course). For those of you not familiar with this practice, this is how it works: You invite people over to sit and talk around a table grill to melt cheese and sautee tomatoes. It is alot of fun but sometimes you want to minus the crowd of elbows and have a romantic Raclette for two. Well we found Raclette2 made by Spring Switzerland, a compact set for two people or a small family. Raclette2 is miniscule compared to other brands but is made with solid materials and gets the job done.