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 dimensions:||6.00(w) x 9.00(h) x 0.67(d)|
About the Author
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.