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It's just too hard to classify Swiss food. Obviously there are four languages. Now add the Cantons and the cities and the villages!
Trust usl, Swiss food is for everyone, even the President of the United States.Make that Presidents!
Henry Haller
Henry Haller served as Executive White House Chef for 22 years under five presidents. A few years after retiring, he published "
The White House Cookbook" which featured dishes for every partisan palate...
He's offered a selection here, so for once, you can "try this at home!"
Dine like an American President
Henry Haller offers us a selection of White House specialties. His favorites we suspect. For once, you can "try this at home!" Let us know how you fare.
Ernst Meier, and Swiss Wine
You might not know this, but there are about forty varieties of indigenous grapes in Switzerland, all with an affinity for the climate, soil and weather conditions, some of them excellent matches.
Zurich based ad-guru and wine connoisseur, Ernst Meier, wants you to know that Swiss wine culture is alive and well.
Lorenzo Delmonico
Giovanni - Americanized to John - Delmonico, who with his pastry-cook brother Pietro - Peter - opened America's European-style restaurant in 1830.
The Trouble with Fondue
Fondue is probably the national dish most associated with Switzerland and the easiest to provoke the ire of any Swiss gastronome— given the wrong context.
We talked to our favorite culinary expert, Adrian Iten, about all things fondue—and in turn got a breakdown of Swiss culture via its most famous dish.
The Candy Man
1857 - 1945
The man who brought chocolate bars to the mass market had his roots in Switzerland - but his ancestors came to America more than 150 years before Swiss chocolate became world-famous.
You know the name: Hershey.
The Victorinox Chef
Victorinox Swiss Army 
Executive Chef Daniel Humm of four-star rated Eleven Madison Park Restaurant in New York City knows a thing or two about creating exquisite meals.
The freshest ingredients, the highest quality cutlery from Victorinox and a little know-how can result in culinary presentations that are fit for a four-star restaurant, but can be prepared in your home.
