Many platters included what seemed to be a slice of raw bacon. We didn’t quite acquire an appreciation for this offering.
This lovely presentation on a slab of wood, served at a skihutte in the Zermatt area felt very authentic.
We loved the luscious pile of curls of the cured beef at the Restaurant Simplon.
For the opening day of boating season, we brought out a boatload this year and invited many more boaters to stop by. A version of the Assiette du Valais seemed to be the perfect way to start the day.
Triangles of rye bread and sweet butter gave the platter a flavor of Switzerland. To top the rye bread, the boaters had many options:
and slices of melt in your mouth, prosciutto.
Cornichons, olives, pickled spicy peppers and boiled onions were tangy accents to the mellow meats and cheeses.