The headline is actually an old slogan which means “fondue creates a good mood.” It sounded very promising so when we visited Geneva a couple of weeks ago we were of course curious to try this traditional Swiss dish.
A restaurant called Auberge de Savièse was highly recommended by the concierge at our hotel. It is located on 20 rue des Pâquis, and has a robust and friendly atmosphere with small tables, wooden paneling and (of course) a cuckoo clock on the wall.
The cheese fondue originates from the Swiss Alps and is a blend of hard and semi-hard cheeses (for example Emmenthaler and Gruyère), dry wine (we also tried one with Champagne which was excellent) and Kirsch. You get white bread, potatoes and pickled onions to dip into the pot of melted cheese.
So why not put yourself into a good mood and dip into a pot of steaming hot cheese fondue. (Just remember: no double-dipping.)
Shucking oysters is no easy task, you obviously need a special knife and you have to be very careful or you might go missing a few fingers. However, once you get the hang of it, it is not that difficult. We are absolutely no experts, but shucking two dozen oysters takes us now only a few minutes. Here is the samandthedunes.com trick: first pry it a bit open by inserting the knife into the “hinge” at the back of the shell, then poke around for the muscle and once you find it, twist the blade firmly. Place the opened oysters on a plate of crushed ice and serve with your favorite accompaniments. And don’t forget that bottle of Laurent-Perrier.
Sam’s oysters on the half shell
12 shucked oysters on the half shell
6 tbsp Heinz Ketchup
½ lemon (juice)
4 tbsp Lea & Perrins Worcestershire sauce
2 tbsp horseradish
Tabasco and salt
Mix all the ingredients, add Tabasco and salt to taste and enjoy with the oysters.