Food and Wine

Swiss food is simple, rich and plentiful. Quite a lot of it comes from cows. The cows graze upon the grass verdant from sun and rain. Milk, cream, yoghurt cheese and chocolate: a breakfast without is a day lost!

Valais is a major fruit producing area with a diverse array of apricots, plums, nectarines, peaches, cherries, apples and pears at the right time of year. A large proportion of the fruit and vegetables you will consume are locally and organically produced.

There are hundreds of Swiss cheeses, nearly all round but not all holey. Fondue is a great shared dish of melted cheese. Dip your bread in the pot, swirl it around for maximum cheese accumulation and pop it in your mouth. Washed down with a crisp Fendant from Canton Valais you’ll soon realise how great the simple Swiss things are.

Raclette is another fabulous cheese dish, originating in the canton of Valais. It could not be simpler: half a wheel of cheese held in front of a fire and the molten cheese slides over the baby potatoes and pickles on your plate.

Assiette Valaisianne is a selection of finely sliced dried beef, dried ham and dried sausage with cheese and bread. A fortifying and satisfying lunch.

Switzerland produces some of the finest steaks and joints of pork I have ever tasted. There is an emphasis on small and organic farms and hotels and restaurants set great pride on their kitchen skills so you will find eating in Zermatt a delight.

If we have any qualms over Swiss food it would be due to its richness. And we haven’t even got to the puddings yet! So leave room for your apfelstrudel, tarte aux pommes and lots of puddings with hot chocolate, whipped cream and hazelnuts.

But seriously, for those who prefer healthy eating you will find yourself in good company. Many Swiss despite (or because of) the rich fare on breakfast and dining tables across the country stick to healthier food. So please rest assured that for those that can resist the temptation of rich products our hotels provide an excellent selection of non fattening dishes at breakfast, lunch and dinner.

Swiss wine wins few prizes. Partly, I suspect, because so little ever leaves the country. As with most Swiss agricultural enterprises the emphasis is on small scale, organic and quality. The white Fendants of Valais are some of the best known but there are dozens of little known whites and reds produced in small family and commune vineyards that have astonishing individuality and character. Maybe Swiss wine doesn’t travel well but sat under a shady tree looking out over rolling alpine meadows and with the clonking of the cow bells in the air it ain’t half good.