Chalet Suisse: Fondue, Veal and More

Chalet Suisse: Fondue, Veal and More

by Dietmar Schluter


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Chalet Suisse: Fondue, Veal and More by Dietmar Schluter

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: 6.00(w) x 9.00(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.

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