“How do Swiss people eat this much cheese?” we asked ourselves, bellies full after eating an incredible dinner of traditional Swiss offerings at Le Museum Restaurant. Well after posing that question to our local friends the next day, we found out that Swiss people only eat cheese fondue a couple times a winter. That would explain all of the incredibly fit, gorgeous people.
Our dinner in Montreux, Switzerland was delicious and I’m thankful we got all of the cheesy classics out of the way on our first day in this beautiful country. After walking around Lake Geneva to explore the cute Chillon Castle, we had worked up quite the appetite. We met with my friend Lisa at the restaurant and together we decided to share three meals so that we could try a bit of everything, what a good decision!
Our cheesy spread at Le Museum Restaurant, Swiss classics at its best
I had read about Le Museum restaurant from a gluten free blog I found online. The writer claimed that this restaurant had the best gluten free roesti. Yup, Gluten Free Mike was right! The roestis were delicious. It seemed like I spent the rest of my time in Switzerland trying to find a roesti that compared, with no success. I was so pleased when we got to Le Museum Restaurant, which is actually attached to a museum, and the waitress confirmed that the majority of their menu was naturally gluten free. Why hello Switzerland, the land of surprisingly gluten free foods!
Hands down the best Farmers Roesti I ate in Switzerland – naturally gluten free
We ordered the classic La Fribourgeoise cheese fondue made with Gryuere-Vacherin cheese. Usually this is served with cubes of bread to dip, but to make it gluten free the waitress brought me out a container of mini potatoes to dip instead. It was really good – very cheesy! This was the only substitution they had to make for me. We also ordered beef fondue. They brought raw pieces of really tender beef to our table and we dropped them in the boiling red wine broth to cook them to our liking. The meat fondue came with a heaping side dish of gratin du Caveau, a potato gratin made with ten different types of cheese for each of us. Then the piece de resistance, the Farmer’s roesti! Roestis are grated potatoes cooked up like a pancake. This one was cooked with Gruyere cheese and big pieces of bacon inside. Then with the recommendation of our waitress we ordered the roesti with egg. Now when we saw egg on the menu, we imagined that meant it was mixed in with the potato. When we asked our waitress if it’s better with egg, she said, “everything is better with egg”. She had a point, so we ordered it with egg. It turned out it was a fried egg on top of the roesti, but it was good. Really good!! I think I need to learn how to make them at home.
