Cheaper than on all
booking portals

Fall, tips & tricks, Recipes, Gastronomy
18. October 2017

Autumn traditions

in the kitchen and game from our own hunt

It's time for game dishes. Our chef, Peter Amrein, adds his own personal touch to his dishes. For our readers, he has created a game dish that is very easy to prepare. The winter season is also Fondue Chinoise time, the most popular Swiss dish. We have researched where fondue chinoise comes from and why it is so popular in Switzerland.

Game - healthy meat

Meat from game contains more proteins than farmed animals. The meat is also low in fat and cholesterol and rich in vitamins and trace elements thanks to the varied diet that wild animals eat. Even breeding animals get plenty of exercise outdoors and feed on fresh grass and herbs. The game season is in full swing at the Swiss Holiday Park. Most of the game comes from the hunt of host Walter Trösch, who as a passionate hunter is on the move in Graubünden during the hunting season. In the Schwiizerstube and Panorama restaurants, guests are not only spoilt with game dishes, but also with many other seasonal specialities from Switzerland and all over the world.

In the restaurant Silk Road you can Fondue Chinoise à discrétion enjoy. From now until the end of the winter season.

Here you can download the menu created by Peter Amrein.

Recipe Quarkpizokel

Does the fondue chinoise really originate from China?

The fondue chinoise, so popular with us, actually has its roots in China. The Huoguo (fire pot), is a dish with a broth. This type is common throughout East Asia (China, Taiwand, Korea, Vietnam, Thailand and Vietnam). In many areas, fire pot is very popular, especially in winter.

The original huoguo (fire pot) that existed in the first phase was a stoneware pot that burned on black oak charcoal. It was only after huoguo became a popular dish in China and was also offered for sale that a metal pot was used and cooked with liquefied gas or on an electric stove top. But the soup base of huoguo still has the characteristics given to it by the Chongqing and Sichuan cooks. (Source: Wikipedia)

About 40 years ago the Fondue Chinoise became popular also in our country. It is not possible to determine an exact date. But in the 70s the Chinoise slowly became more and more popular. The Chinese fire pot was adapted to the preferences of the Swiss. Why it is called Fondue Chinoise is also not entirely clear. Fondue means "melted" and is actually appropriate for cheese fondue. Probably the term fondue was used because similar dishes and cutlery were used as in cheese fondue. The fact that this dish has become so successful certainly has to do with the fact that it is easy to prepare and can be enjoyed in convivial company. Often shrimps and other seafood are served with it, so that really everyone gets their money's worth.

Our tip

If you prepare a fondue chinoise yourself at home, you should always separate raw and cooked meat for hygiene and health reasons. And you should always serve chicken on a separate plate. Chicken must always be cooked through. Chicken may contain Campylobacter bacteria, but these are killed at 75 degrees. These bacteria can cause severe diarrhoea. Therefore, you should always wash your hands if you have come into contact with raw chicken meat.