As a country famed for its rolls, cakes and fondues, Swiss cuisine is often generalized as either decadently sweet or overpoweringly heavy.
Insiders here in Shanghai though say this doesn't tell the whole story. With its alpine pastures and pristine mountain lakes, traditional Swiss cooking features high-quality cheeses and freshwater fish. Switzerland's location in the heart of Europe has also had a profound impact on the country's cuisine, which draws heavily from neighbors France, Germany and Italy. The country's colder climate has also had led to the creation of many hearty, flavorful dishes well suited to its rugged terrain.
To get the real scoop about the country and its cooking, we spoke to three Swiss food and beverage experts here in Shanghai. Two of these Swiss natives were kind enough to share their favorite traditional recipes, giving readers a chance to sample the authentic flavors of this alpine country at home.
Simon Ruf
Executive chef at Hyatt on the Bund
Age: 37
Q: Where are you from?
A: Spiez, a small but beautiful town on the shore of Lake Thun.
Q: How many years have you been in Shanghai?
A: Five years.
Q: Is there anywhere in Shanghai that reminds you of your hometown?
A: Shanghai's nice and quiet parks with natural scenery, such as Fuxing Park, always remind me of my beautiful hometown.
Q: What is one dish that represents Switzerland? Are there any misleading stereotypes about the Swiss people?
A: Swiss people are conservative and do things in a safe way. They do not take too many risks. So I think steamed rice with gold leaf represents us. For everybody, rice is a safe choice. And a touch of gold leaf on top also makes the plain rice a luxury. Switzerland has a stable, prosperous and high-tech economy and enjoys great wealth, being ranked as the wealthiest country in the world. People may think the Swiss are rich or extravagant or wasteful. But this is not true. Swiss people also live and work in earnest.
Q: What makes Swiss cuisine distinctive? What are the latest trends?
A: Swiss cuisine is influenced by many other cuisines — such as French, German and Italian — but is based on local produce. There are a lot of rivers and lakes in Switzerland, so it produces the best freshwater fish. Also, many vegetables are unpolluted and organic. Meats are from free-range farms. Cheese also plays a key role in daily cooking since we have one of the best dairy industries in the world.
Nowadays, more and more Swiss restaurants embrace a farm-to-table philosophy. Besides sourcing seasonal ingredients, they buy ingredients from local farms instead of importing them. This philosophy embraces a sustainable approach to agriculture and dining, encouraging people to eat locally, freshly and healthy.
