#swiss-cuisine

#swiss-cuisine

Henry Harris describes his experience as the head chef and co-owner of Bouchon Racine as 'my most favourite three years of cooking and restaurant ownership.' He emphasizes the importance of creating a space where guests feel 'loved and valued'.

The ritual has been performed for at least 500 years, but nobody knows how or why it began. The ornately dressed mummers, in groups of six, polyphonically yodel and ring bells.

Brought forth largely by the right-wing Swiss People's Party (SVP) and the youth wing of the center-right Free Democratic Party (FDP), the proposition would have cut mandatory annual household usage fees for radio, television and internet from 335 to 200 Swiss francs (370, $430). The fee is the highest in the world and the Swiss government has already moved to broaden payment exemptions and reduce the fee to SF300 by 2029.

Quality chocolate delivers better flavor, texture, and overall experience. Higher-quality cacao has more complexity, with notes that can be fruity, nutty, floral, or earthy instead of simply sweet or bitter. It also melts more cleanly because it relies on cocoa butter rather than cheaper fats.

We begin with a deliberately ambitious question. What would it take for every person on Earth to live at least as well as someone in Switzerland does today-by 2100? Not culturally Swiss, but economically empowered with high incomes, long lives, strong education, and social cohesion. Achieving this would require global GDP to be about 8.5 times higher than it is today. That figure alone is enough to trigger skepticism. Will we have enough energy, materials, food, and innovation?

Northern Italian cooking is built for long meals, cold weather, and patience, which is exactly the sort of food you want when settling in for hours of competition. From Lombardy and Piedmont to Emilia-Romagna and Liguria, these regions favor slow braises, creamy risottos, rich broths, and breads meant to be torn and shared. Whether you're feeding a crowd or committing to a cozy afternoon

Standing among the Alps, it's easy to believe that they will last forever. They seem too big to fail, too old to change. This illusion of permanence has long entranced travelers who have visited to experience the intoxicating feeling of being daunted and dwarfed by a landscape's authority. But even mountains move: This past May an avalanche of ice and rock tore through the Lötschental Valley, erasing the village of Blatten in less than a minute.

After more than 25 years of debate and delay, we have moved beyond words and into action. This commission is not just a technical body; it is a commitment to historical integrity and a long-awaited bridge to justice for those whose heritage was stolen.

The skis bring Ore-Ida's unmistakable look straight to the slopes, complete with bold crinkle cut ridges, a golden fry themed topsheet, and a ketchup red background that pops against the snow. They are playful, loud, and unapologetically fun, but this is not just novelty gear. Fischer's involvement means these are legitimate, slope-ready skis designed to perform and not just hang on a wall.

On the approach to Arosa in the Graubunden Alps, the road is lined with mountain chapels, their stark spires soaring heavenwards; a portent, perhaps, of the ominous route ahead. The sheer-sided valley is skirted with rugged farmhouses and the road twists, over ravines and round hairpin curves, to a holiday destination that feels like a well-kept secret. On the village's frozen lake, young families ice skate, hand in hand.

The ravioli-type dish, also known as casunziei all'Ampezzana, consists of homemade half-moon shaped pasta filled with boiled beets, topped with a sauce of melted butter, Parmesan cheese and poppy seeds. It's a simple dish that harks back to the Alpine region's poorer past - long before Cortina transformed into a winter playground for the international jet set. Even in the coldest days of winter, local families had the ingredients in their cupboards.