#14 Yum, Part I! Swiss Autumn & Winter Foods Explained: Fondue, Raclette & Seasonal Specialties

#14 Yum, Part I! Swiss Autumn & Winter Foods Explained: Fondue, Raclette & Seasonal Specialties

Autumn and winter in Switzerland are a celebration of seasonality, comfort, and tradition. In this episode of As Swiss As Possible, Nisha and Tiffany explore the must-try foods that define Swiss autumn and winter — from Wildsaison favorites like venison and wild boar, to cozy classics such as fondue, raclette, and Älplermagronen.

They also dive into beloved Swiss winter sweets including vermicelles, Bündner Nusstorte, roasted chestnuts, and Apfelküchlein, and share why Switzerland’s strict approach to seasonal ingredients makes these dishes even more special. With warming drinks like Glühwein and Kirsch, this episode is all about embracing the colder months the Swiss way.

This is Part I of our seasonal food series, with Part II coming soon to guide you through Swiss spring and summer delights.

Chapters:

0:55 Beginning of episode

11:47 All about apples

15:43 Cheese: Fondue and raclette explained

30:56 Eins, Zwei, Drei





Contact us:

the.asap.pod@gmail.com

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Episoder(29)

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