Swiss Cuisine Quotes

It's tough to find a place not to like in Switzerland.

I've always enjoyed playing in Switzerland. The crowd support is amazing here, and Basel is one of the best indoor tournaments in the world.

I'm the only one in my family who doesn't cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It's a tradition we adopted.

I eat swiss cheese. But I only nibble on it. I make the holes bigger.

I love Switzerland. It's so clean and cool. We don't get much snow where I live so I get real excited in Lausanne and Geneva. I'd like to buy a house there when I'm older and settle down. It's all so cute that it looks like a movie set.

Since both its national products, snow and chocolate, melt, the cuckoo clock was invented solely in order to give tourists something solid to remember it by.

Switzerland is a place where they don't like to fight, so they get people to do their fighting for them while they ski and eat chocolate.

I've always wanted to go to Switzerland to see what the army does with those wee red knives.

I'm quite fond of Switzerland. I love Switzerland.

Internationally, I love going to Switzerland. I went there many times for shooting and loved the Alps, the tranquility, cleanliness, the greenery and the warmth of the people there.

I've been to a lot of places while touring, but I'd have to say Switzerland was my favorite.

I've lived for 10 years in Switzerland, so I speak German.

We are delightfully trapped by our memories. I can't drink a bottle of Chateauneuf-du-Pape Vieux Telegraphe without revisiting a hotel bistro in Luzerne, Switzerland, where I ate a large bowl of a peppery Basque baby goat stew. A sip and a bite. A bite and sip. Goose bumps come with the divine conjunction of food and wine.

I already lived in Switzerland in 2002, and from this time I know that it's a very calm country. I really enjoy living there.

I don't like Switzerland; it has produced nothing but theologians and waiters.

In Zurich, in a cafe overlooking the Limmat, I ate butter-drenched white asparagus pulled from the ground that morning; it had the aftertaste of champagne. I've been able to appreciate epic meals in San Francisco, New Orleans, Berlin, Paris, Las Vegas.

I look upon Switzerland as an inferior sort of Scotland.

One of my favorite things to cook is fondue. I'm Swiss. It's a great social meal.

I grew up in Zurich until I was 12, and I've always come to Vorderer Sternen for a sausage, a hunk of bread, and some mustard.

I'm from Switzerland, so I grew up with great chocolate.