For many habitancy on ski transfers, Geneva's cuisine is high on their après ski to-do list. Either it's the country's customary cervelat sausages or the potato breakfast dish rösti, or the exquisite delight of Swiss chocolate, there are plenty of dishes that passengers like to discuss in prospect on their ski transfers. Geneva's top restaurants serve some of the best food in the country, but most skiers are more likely to be sampling the fare at their resort, where they should be able to find a wide range of delicious options.
Cervelat sausages
Swiss Chocolate
Cervelat sausages - or cervelas, servelat or zervalet sausages, depending on what linguistic region they are served in - are carefully the national sausage of Switzerland. What habitancy discussing these tasty treats on their ski transfers to Geneva may not like to think is that the name comes from 'cerebrum', the Latin word for 'brain', reflecting an customary ingredient in the sausages. However, contemporary sausages tend to use other cuts: mixing beef, bacon and pork rind inside zebu intestines, which is then slightly smoked and boiled. Traditionally the sausage is served with its ends cut open. A fond memory for many Swiss youngsters is grilling these over an open fire, watching the cut ends spread open like strange petals.
Beyond Chocolate: Understanding Swiss Culture Best
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Beyond Chocolate: Understanding Swiss Culture Overview
Go beyond Swiss chocolate, beyond the initial fun and adventure of a new country and a new career to immerse yourself in the cultural attitudes of Switzerland's fascinating, multi-faceted society. These thought-provoking insights are based on extensive interviews with Swiss and international people who know well the ups and downs of life in Switzerland. These observations enable newcomers to better understand the perspectives of their Swiss neighbours, friends and international business colleagues. Margaret Oertig-Davidson conducts seminars at international Swiss companies and universities as an expert on relations between Swiss and English-speaking cultures. This engaging study exposes different attitudes and potential misunderstandings about friendship, neighbourliness, being professional, giving and getting compliments and criticism, parenting, schooling, being polite, entertaining, negotiating, decision making, business etiquette, team work, leadership, making plans, and much much more.
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Rösti
The customary ingredients of many customary Swiss dishes are potatoes and cheese, because in days gone by farmers didn't produce anyone else. They're also hearty foodstuffs, full of energy, and extremely recommended by anyone on their return ski transfers, Geneva-bound after a week or more of demanding skiing. Rösti are the Swiss version of hash browns: grated potato fried in a patty, commonly served nowadays with other foods - like cervelat sausages, or a generous helping of delicious melted cheese. They in fact help fill up the hungry skier in the morning. Rösti is also served with zürcher geschnetzeltes: thin strips of veal with mushrooms in a creamy sauce. Now that's a fine dinner.
Swiss chocolate
Everyone needs a treat, and for chocolate-lovers Switzerland is one of the prime places to indulge. Many habitancy like to buy some as soon as they arrive to snack on during their ski transfers. Geneva's airport is not particularly near to some of the remote ski resorts, after all, and the journey is more enjoyable if no one goes hungry.
The origins of Swiss chocolate go back to 1819, when Francois Louis Cailler opened the first chocolate factory in the country. Since then, the chocolatiers of Switzerland have been developing and refining their techniques to produce some of the world's most sumptuous chocolate. Now here's something that most habitancy don't know when they're nibbling on a bar during their ski transfers: Geneva's ability shops don't sell chocolate made from any old cow. The cows are specially bred for the mild richness in their milk that helps to ensure a beautiful smoothness to the fulfilled, chocolate. The chocolate is also 'conched': smoothed between granite rollers, a process that takes up to 150 hours and ensures the velvety taste and texture. Requiring yet more time is the aging of dark chocolate. Like wine or cheese, it matures over the passing months. A fun fact for passengers to roll in their thoughts like the chocolate on their tongues.
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