Chalet Suisse: Fondue, Veal and More

by Dietmar Schluter

Overview

Chalet Suisse introduced the Fondues to America. Mr. Egli invented the Chocolate Fondue. Veal à la Suisse was another staple that evolved into more veal dishes, and produced our signature plate: Medaillons de Veau aux Morilles often framed by Bündnerfleisch for starters and Apple Tart for dessert.

Product Details

ISBN-13:	9781419680601
Publisher:	BookSurge, LLC
Publication date:	12/28/2007
Pages:	322
Product dimensions:	5.98(w) x 9.02(h) x 0.67(d)

About the Author

Born in Germany.
Apprenticed at the Park Hotel in Düsseldorf (Germany)
Came to New York in nineteen sixty-one, where I joined at Mr. Egli's Chalet Suisse Restaurant. I became Executive Chef in the mid seventies, and continued until December 1990, when the Chalet closed for good.
The next dozen years, until retirement, I was chef at the Roger Smith Hotel in New York City.