Chef Louke & Chef Beda

I had a tasting with Chef Beda Zingg at House of Switzerland where he cooked up some of his culinary for me to taste. We are fortunate to have some fine Swiss Chefs in Vancouver for the 2010 Olympics and the House of Switzerland is the place to go to eat and drink. I’ve travelled to Switzerland long ago and I was yearning to try some of their dishes here in Vancouver.

Grisons Cold Cuts with Cheese and Pickles

To start off my Swiss meal, I was served a plate of their Grisons Cold Cuts with Cheese and Pickles.

Sourdough Bread Cubes

Swiss Cheese Fondue

The next dish was the Swiss Cheese Fondue, this arrived in a pot to my table with a basket of sourdough bread cubes and the special fondue forks for dipping and swirling. I was served a cup of hot peppermint tea as a hot beverage is best for digestion when eating a fondue. You may also drink a glass of white wine or Kirsch with your fondue.

Here is the Recipe provided by Chef Beda,


  • 150 grams Gruyere Cheese
  • 150 grams Fribourg Vacherin Cheese
  • 1 garlic clove
  • 150ml white wine
  • 30ml Kirsch
  • 15 grams Corn starch
  • Fresh ground pepper, nutmeg to taste
  • White baguette – and not too fresh


1. Grate the cheese (using a cheese grater)
2. Finely chop the garlic and add into a fondue pot
3. Add in white wine and bring to a boil
4. Slowly add the cheese, stirring in an 8 formation until it is all completely melted., be patient and add it slowly.
5. Add the corn starch and the kirsch together.
6. Add the pepper and nutmeg.
7. Cut up the baguette into small cubes.
8. Start eating with your companion, dipping the bread into the cheese. If you have a fondue set, you can keep the cheese pot heated.

Notes: Takes approx 5 mins to prepare and 15 minutes to cook. Serves 2 people.

By: Richard Wolak