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Breakfast in Switzerland
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(petit dejeuner or Früstück)
- At about the time Americans were caught up in the late 19th century cereal-invention mania, the Swiss nutritionist Dr. Max Bircher-Benner was at work on a breakfast dish for the patients at his
sanitarium. Bircher-Benner advocated vegetarianism and eating foods as little processed as possible. Muesli, or "mix" as it translates into Swiss German, was a combination of raw grains (mostly rolled oats), nuts and fresh and dried fruits, which
was served with yogurt or milk. It has become a very popular breakfast food in Switzerland and throughout Europe. (In the United States, it has caught on less than granola, which is similar, though made with toasted oats and usually heavily sweetened.)
Rösti potatoes are another typically Swiss breakfast choice. Otherwise, the food selections are similar to Germany's -- tea, coffee, hot chocolate, milk, sliced bread, meats, and eggs.
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