Worldwide Christmas dinners Why not try a new Christmas dinner menu this year?

Issue: 4 / 2014
From Switzerland and Sweden, here are some great ideas for a delicious dinner to enjoy with your families and friends.


"Fondue Chinoise" is the leader in the Swiss Christmas kitchen. Easy and quick to prepare, this meal means the host can spend more time at the table enjoying the company of guests. This fondue takes cheese out of the starring role and onto the dessert plate, while the range of tasty sauces and meats make fondue chinoise a highlight.


50 – 200g per person of very finely sliced meat (steak of beef, veal, or pork, chicken or turkey breast). It's best to ask a butcher to prepare the meat.
1,5 l beef stock (Swiss bouillon)
200g mixed sliced vegetables (e.g. onion, carrot, leek, celery)
1 bay leaf
1 clove
2 brushes of thyme
2 tablespoons of chopped flat parsley

How it's done
1. Boil together stock, vegetables, bay leaf, clove and thyme. Simmer for around an hour.
2. Strain the mix through a sieve into the fondue pot.
3. Add parsley and keep it hot using a fondue heat source underneath.
4. Serve. Each guest takes a piece of meat, puts it on their skewer and cooks it in the bouillon.

Serve with
Sauces, bread, rice, chips, salad, pickles, gherkins, sweet-and sour vegetables or sliced fruit.


Urs Schwerzmann, Manager at Mövenpick's Wine Cellar in Zug, recommends the 2012 Compleo Cuvée Noire from the Staatskellerei Zurich.

This cuvée blend of Pinot Noir, Diolinoir and Cornalin perfectly matches Fondue Chinoise. Its deep fruits paired with solid complexity stay front and centre even with the rich flavours of the meal's side sauces. Serve it a little cool for an unforgettable Christmas meal.

CHF 18.50 / 75 cl


Wine Cellar Zug
Mövenpick Schweiz AG
Baarerstrasse 141
6300 Zug
Tel: +41 41 760 96 50



In Sweden people generally enjoy a huge buffet of many different tasters over a period of several days! This is known as a Swedish Julbord ("yule board"). There is so much on there but we will pick out one recipe, the Janssons frestelse. Vodka and beer are the preferred festive beverages!


750g firm potatoes
1 can (75g) anchovies or tinned sprats
2 onions
3 dl (1 ¼cups) cream
1 tablespoon bread crumbs
3 tablespoons butter

How it's done
1. Peel the potatoes and the onions, then cut the potatoes in strips and slice the onions.
2. Fry the onions in butter until soft. Place the potato-strips in the bottom of a buttered oven proof tray, add anchovies and onion and top with additional potato-strips.
3. Pour half of the cream and about 2 tbs of the remaining liquid from the anchovies over the potato mixture. Sprinkle with the bread crumbs and the rest of the butter.
4. Bake in the oven for approximately 40 minutes at 200 celsius. After 20 minutes, add the remaining cream.

Serve with
Herring and beetroot salad.


Domenico Calabro, Manager at Mövenpick's Wine Cellar in Jelmoli Zürich, recommends the Swissmade vodka Xellent.

This Swiss masterpiece is not as viscous as vodkas distilled from wheat. It's very sweet in the nose, like pure chocolate, and freshly sweet on drinking. The surprisingly long aftertaste reminds us of rye bread and finishes with a fascinating aniseed and bubblegum flavour! Quite unique.

CHF 52.00 / 75 cl


Wine Cellar Market Jelmoli
Mövenpick Schweiz AG
8001 Zurich

Tel: +41 44 220 47 48


Why not share your own menu ideas with the Hello Switzerland community on our Facebook page?

Order here the wines recommended in this article.

Images: © Mövenpick Wine, Foodfotoprofi /, uckyo /

Author: Lukas Hayoz

"After 10 years of Hello Switzerland I'm still passionate about sharing Switzerland and connecting like-minded people. I’m proud of how Hello Switzerland has become a leading source of inspiration and the most helpful platform for the international community. I even met my girlfriend at one of our readers’ events!" Lukas is the Community & Account Manager of Hello Switzerland. He grew up near Murten and is now living in Basel.

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