Swiss fascination

CEBU, Philippines – Every year people who love Swiss cuisine can have their favorites at an event called "All About Swiss," at the Marco Polo Plaza Cebu. It is in time with the celebration of Swiss National Day on August 1and part of the hotel's offerings is the Swiss Alpine Festival buffet dubbed as "Swissness from A-Z." By the way, Switzerland became independent from the rule of the House of Hapsburg by virtue of the Grütli Pact of 1291.

Switzerland is a relatively small country with a population of slightly over eight million, about a third of Metro Manila. The country is landlocked with four official languages, Schweizerdeutsch (Swiss German, 64 percent speak the language), French (19 percent), Italian (8 percent) and Romansch (Rhaeto-Romanic, 1percent).

The Philippines has 100 million people, one national language, Filipino (as mandated by the 1987 Constitution), and two official languages, Filipino and English. We speak good English and because of English, not Filipino, that the business process outsourcing  or BPO industry is alive and kicking.

The 2015 Swiss National Day Celebration at Marco Polo Plaza Cebu opened with the parade of the Philippine and Swiss flags, followed by the National Anthem of both countries. Marco Polo GM Julie Najar gave the welcome address, followed by a message from Ambassador of Switzerland H. E. Ivo Sieber, and then the video message of H.E. Simonetta Sommaruga, President of Swiss Confederation 2015.

Shortly, the dinner buffet opened. This time I intentionally avoided cheese fondue, all the salads and the two soups Bündner Gersten Suppe (barley) and the Zwiebel and Kass Suppe (Cheese and Onion). I took only a single slice of the Landjaeger and Buendnerfleisch (Alpine air-dried beef) and a small piece of St. Galler Kalbsbratwurst or veal sausage. Main reason was that it was either too delicious or too filling and, excuse me, I wanted to focus my attention on the main dishes.

The buffet spread included Rindspfeffer (Marinated Beef with Red Wine Sauce) Zürcher Geschnetzeltes (Pork and Mushroom Cream Sauce), Spätzle (Flour Dumpling), Geräucherter Schinken (Smoked Ham) and the Gebratener Fisch (Fish in Lemon, Parsley Butter Sauce), my favorite because it was exceptionally delicious that night (Congratulations to Executive Chef Stefano Verillo for the mastery of the execution). Chicken Pork Adobo was also served for Filipinos who have lived in Switzerland for so long a time and who really missed this delicacy.

Several Swiss chesses were served, like the Emmentaler, Gruyère, Appenzeller and the Tête de Moine with its special cheese knife called the girolle. This cheese, made by the monks of the Abbey of Bellelay is scraped in a circular motion of the girolle forming a rosette and making a unique cheese display.

Dessert served were the St. Galler Klostertorte (Almond Tart), Cremeschnitte (Vanilla Napoleon), Swiss Cream Puff, Carrot Cakes, Chocolate Mousse and Fried Halo-Halo with Vanilla Ice Cream. Really a superb finish to a wonderful dinner!