Each Malakoff was a perfect demi-globe, and when he dropped them into the fryer for our order, if I saw one anywhere else, I wouldn’t have known what to make of the crusty brown curiosity on my plate which I was facing just a few moments later. But when cut into with a fork, the liquefied cheese comes spilling out from the warm demi-boule and when you taste that first forkful, if you’re anything like us, as soon as you clean your plate, you order another one hong kong property agents.

I’d love to recount what else we had – our meal starting with an Assiette Vaudoise (a selection of local charcuterie, including an amazing bacon), then perch and Arctic Char from Lake Geneva, a generous leafy green salad (which was more than welcome), then finishing with a tarte à la crème, which is another specialty of the region and is Swiss cream and sugar spread over a round of house made puff pastry. Once cooled, it’s sliced into thin, yet dangerously wide wedges lafite rothschild.


For all I know, that’s a secret as well. And I guess I should be happy that I don’t know how to make either one of them since when I get home, I see a lot of green salads in my future. And Chasselas wine. I don’t have to give up everything, do I portable interactive whiteboard?