My First real introduction to this wonderful cuisine was when I worked at a Nobu restaurant in St Moritz in the famous Badrutt’s Palace Hotel. (the skiing was great too). Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisine and also features many dishes specific to Switzerland. Switzerland was historically a country of farmers, so traditional Swiss dishes tend to be plain and made from simple ingredients, such as potatoes and cheese.
There are many regional dishes in Switzerland. One example is: Zurcher Geschnezetles, thin strips of veal with mushrooms in a cream sauce served with rosti. Italian cuisine is popular in contemporary Switzerland, particularly pasta and pizza. Foods often associated with Switzerland include cheese and chocolate. Cheeses, in particular Emmental cheese, Gruyere, Vacherin, and Appenzeller, are famous Swiss products. The most popular cheese dishes are fondue and Raclette. Both these dishes were originally regional dishes, but were popularized by the Swiss Cheese Union to boost sales of cheese.