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This week it was Sabina’s turn to cook a Swiss meal.

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Successfully flipped the Rösti (hash browns).

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Intern Noemi set a lovely table.

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First course: Swiss vegetable soup with leeks.

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Vegetable soup paired with a Swiss white wine.

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The creamy soup also contains beans, spinach and pasta.

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Next: homemade mini cheese quiches.

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If you correctly pronounce ‘Chääschüechli’ you’re a real Swiss.

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Adding some truffle to the veal ragout.

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The finished potato Rösti, prepared in the Bernese way.

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 Enjoy!

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Our intern Noemi stayed for lunch.

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Veal ragout with Rösti in the Zurich way.

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Dessert: Walnut pie with sliced apples – a dish typically served in the canton of Grisons.

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The on-IDLE London team (sans Marc)

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There was still room for some Swiss cheese.

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Cheese makes us happy.

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