Meitschibei are finger-thick, horseshoe-shaped Bernese pastries filled with sweetened hazelnuts. Their name directly translates to girl’s legs and it comes from their characteristic shape. The dough is made with white flour, butter, milk, yeast, malt, sugar, salt, and eggs, while the filling is made with ground hazelnuts, orange peel, lemon zest, cinnamon, sugar, and a little water.
Meitschibei can be easily found in bakeries throughout the German-speaking part of Switzerland. In the French-speaking parts of the country, the product is known as croissant viennois – Viennese croissant. The origins of meitschibei are lost to time, but they most likely originated in Bern at the beginning of the 20th century.
Berner platte is a traditional celebratory dish originating from Bern. It consists of a large plate that's filled with a variety of sauerkraut, meat, offal, potatoes, and green beans. The meat, vegetables, and side dishes are all prepared separately, then served on the same plate – the meat is often boiled with onions and bay leaves, the green beans are sautéed in butter, the potatoes are boiled and fried with butter and chives, and the sauerkraut is typically cooked in white wine with currants and bacon.
In some cases, Berner platte is served as an open buffet, so each person can choose the ingredients for their (regular) plate.
MOST ICONIC Berner Platte
Cuchaule is a Swiss brioche-type bread with an amber color and a unique flavor. This specialty of the Fribourg region is made with flour, milk, sugar, butter, yeast, salt, eggs, and a pinch of saffron. It is typically baked for the Bénichon harvest festival, when it is traditionally spread with Bénichon mustard and butter.
The mustard is made with candied sugar, vin cuit, and spices such as cinnamon, cloves, and star anise. However, cuchaule can be consumed with anything sweet or savory – from jams and honey to cheese and peanut butter.
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