Tuesday, 17 May 2011

Geneva: Auberge de Savièse

As part of the training, we suppose to have a dinner together for one night. Our kind organiser decided we should go with traditional Swiss cuisine so we went out for a meal at restaurant which is specialised in Fondue.

Once we were seated, me and S started flickering through menu and decided that we would have Fondue maison (traditional cheese fondue) to share with everyone on table while someone suggested we should have Fondue à la tomate (tomatoes cheese fondue) as well. Me and S decided we should have our starter with Raclette dégustation (grilled cheese) and goat cheese salad to share. I know, that was a lot - we were starving!

potatoes and melted cheese

gherkins and pickled onions

all together now

Raclette dégustation was served first. Raclette is basically "..cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the French word racler, meaning "to scrape". Traditionally, it is accompanied by small firm potatoes, gherkins, pickled onions, and dried meat." (For more info: http://en.wikipedia.org/wiki/Raclette) My Raclette was served with potatoes, gherkins and pickled onions. I wasn't a fan of gherkins or pickled onions but to eat with melted cheese, it was great! I forgot to take picture of goat cheese salad, I guess we were too hungry to stop ourselves to take picture. As you can probably guess, salad dressing in Europe is always light - olive oil and vinaigrette. So it was light and perfect with the goat cheese and vegetable.

Fondue Maison

bread dipping in cheese (with help from S - Merci!)

Fondue à la tomate

pouring that on potatoes

Then the fondues were served with bread (for dipping) and potatoes (for pouring the cheese on top). Fondue, for those who might not know, is melted cheese mixing with white wine in melting pot. The traditional cheese was quite nice, eating with bread was a great deal (though it was burning hot so you'd better be caution before putting it in your mouth!). The one with tomato was a little bit too acid. S was assuming they put in too much wines in it coz you can really taste the alcohol. When we tried our neighbour's pot, it wasn't too alcoholic so I guess the chef was a bit heavy handed when it comes to our pot. If asked, I would prefer the traditional cheese one more than others.

We were so full of each and I think all of us were having the '..too much, shouldn't eat like that again' moment. Nonetheless, it was a nice place for bonding and sharing good food. Oh so much joy~

Auberge de Savièse

20 rue des Pâquis
1201 Genève
Tel. +41 22 732 83 30
Open: 12.00 - 14.00 hrs
18.00 - 24.00 hrs

Agrandir le plan

No comments:

Post a Comment