Chalet Suisse: Fondue, Veal and More

Chalet Suisse introduced the Fondues to America. Mr. Egli invented the Chocolate Fondue. Veal à la Suisse was another staple that evolved into more veal dishes, and produced our signature plate: Medaillons de Veau aux Morilles often framed by Bündnerfleisch for starters and Apple Tart for dessert.

Author: Dietmar Schluter
Publisher: Booksurge Publishing
Published: 12/28/2007
Pages: 322
Binding Type: Paperback
Weight: 0.95lbs
Size: 9.02h x 5.98w x 0.67d
ISBN: 9781419680601

About the Author
Born in Germany. Apprenticed at the Park Hotel in Düsseldorf (Germany) Came to New York in nineteen sixty-one, where I joined at Mr. Egli's Chalet Suisse Restaurant. I became Executive Chef in the mid seventies, and continued until December 1990, when the Chalet closed for good. The next dozen years, until retirement, I was chef at the Roger Smith Hotel in New York City.

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