Suffice to say, we’ll be leaving fondue preparation to the professionals next time!
Switzerland’s abundance of fresh water lakes and its proximity to the Alps greatly impacts the food here. Geneva in particular takes great pride in the quality of its water. The country is filled with ornate fountains that are labeled potable, or drinkable, that dispense cold fresh water for the public. This, and drinking the tap water here, has honestly been one of my biggest culture shocks. Where I’m from, drinking straight from the tap is not recommended.
Furthermore, much of the reason why chocolate in Switzerland is so good is because of the quality of the milk. Switzerland has a history of dairy farming and has strict standards for animal welfare, food safety and quality. This combination of factors means that the food here is of great quality and taste. The cows and sheep that are raised here are also used to create the popular cheese dishes and high quality beef.
Overall, my culinary experience in Switzerland so far has been very satisfying. Both cooking and eating in Swiss restaurants has been a great way to sample the ingredients that Switzerland has to offer. I look forward to eating dishes in the Romansh and Italian areas of Switzerland as well to see how they compare. Of course, please let me know if there’s anything you’d like me to try and I’ll try my best to give you a review!
