A FoodFamily trip to Switzerland & France… (Part 1)

culinary souvenirs

The truffles we bought in Burgundy are only one of the many culinary highlights of our autumn break. Looking back at the last 10 days, I decided they are worth a few words, and for sure some pictures. And a good teaser for a few recipes to follow, some from me, some from Family or “Friends of the FoodFamily”. As already last year, we had planned a week of vacation in Switzerland – visiting my Mother & Heinz in Zug, leaving the kids in their hands before taking off to a “Tour de Suisse” starting at Eva’s and Hubert’s place in Zurich, then on to the Geneva region, where we still have some of our dearest friends.

Day 1 – Walchwil (a leftover menu)

On our first day in Walchwil, by lake Zug, we enjoyed a nice day with the family – Eva and Hubert also came for some joint family time and (of course) dinner. After some delicious apple cake in the afternoon, We enjoyed a three course menu that our mother called “leftovers” – a delicious beef stock with home-made Maultaschen (stuffed pasta from southern Germany with minced meat, spinach, bread crumbs, onions, …), Bollito Misto (a dish of mixed boiled meat including amongst others beef breast, veal tongue and boiled sausage) with various sauces and accompanied by savoy cabbage. We finished with some plum sorbet that was topped with some (very needed) swiss plum schnapps. A great start to of our trip!

Day 2 – Zurich (FoodFamily at work)

The next day was dedicated to some real FoodFamily time, let’s call it “work”. We left for Zurich early as we had planned to visit Gourmesse, a gourmet food fair that by chance took place exactly that weekend. Together with Eva and Hubert, we spent a couple of hours tasting delicacies from all over Europe, including some great pumpkin seed oils from Steiermark in Austria, Swiss cheeses and wines, and talking to some very interesting people. A few of the products and companies we  really liked (and this is no advertising) were:

Tired from a long day of “work” we went home to Eva and worked even harder – to made a Goulash with “Semmelknödeln” (dumplings based on dried bread and eggs, recipe to follow soon) and to shoot the pictures for our new FoodFamily Facebook title page.

Day 3 – Divonne (a luxury menu)

On Monday morning, Timo and I took off early to visit our Friends Andrea and Taya (you may have “met” them in Croatia) in Divonne, in the lake Geneva region where we used to live before we moved to Denmark. It was great to meet again, to catch up and plan for the next holidays – and whilst we knew upfront that we would be spoiled by Andreas cooking, he truly exceeded all expectations. The Apéro started with a martini-marinated apple on ice (great cocktail alternative), followed by beef tartar with fresh truffle, a puff pastry stuffed with foie gras, home-made ravioli with ricotta filling and foie gras sauce and venison steaks with pumpkin puree, chestnuts and cranberries. Grand Finale: a delicious apple cake with apples from the garden by Taya. Thank god no scale in sight! By the way, if you want the recipe for these dishes, I need your help to put some pressure on Andrea to share his promised guest blog post 😉

ravioli

Day 4 – Geneva (and a cheese fondue in France)

We spent a nice day in Geneva the next day, browsing the streets, sitting on the sunny square in the Old Town and strolling through the shops. We had an Apéro at La Térasse, a laid back bar at the lakeside before we took off to visit our friends Anne Claire and Marc in France. We enjoyed some lovely wines and collected some information about the Burgundy wine region from wine expert Marc (who you might also soon read from, he offered a post) and had a great Cheese Fondue, the first of the season, but a must when visiting the Region!

We were truly inspired by the Burgundy stories and decided to drive on to Beaune the next day. But more about that next time… I’m sure (if you managed to read until here at all) you need a break… and I need one, too. And need to think about some detox recipes for the coming weeks….

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