We use cookies to ensure that we give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. You can change this and find out more by following this link

Beyond fondue

Mike MacEacheran,

Forget the fondue. The Swiss Alps may be known for melted cheese and cherry kirsch, but there is far more to the fromage and flavours of Graubünden, the easternmost canton of Switzerland. At the St Moritz Gourmet Festival, which runs from 31 January to 4 February 2011, chefs from all over Europe, including the best from neighbouring Lausanne, Naples and South Tyrol in Austria, entertain the Alp’s five-star clientele with a fantastic combination of exquisite food, regional wine and champagne. This year, highlights will include gourmet ski safaris, chocolate gatherings and mountain lunches. With Champagne and black truffle fondues on offer for the traditionalists, one of Switzerland’s most iconic clichés has become a high art form in its own right.



Travel Pack