Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All in Ice Cream Coupes
Perfect for all your chocolate needs—over ice cream, stirred into warm milk, or even by the spoonful.
Nothing beats the sophisticated Eiskaffee as a treat on a hot summer’s day in Switzerland.
Although Peach Melba itself isn't Swiss, it was a famous partnership between Swiss hotelier Cesar Ritz and famous French chef Auguste Escoffier that enabled its creation.
Coupe Romanoff isn't originally Swiss, but it’s one of the country’s favourite ice cream sundaes (after Coupe Dänemark, of course).
The two best ways to sell dessert, a chef once told me, are to make it either nostalgic or do-it-yourself. Either something that tastes like childhood or something you have to actively do: pour something, roast a marshmallow, etc. The Coupe Dänemark hits all the buttons, and perhaps the combination of flavours, chocolate and vanilla, along with the simple act of pouring a sauce, make it the perpetual favourite it is today.
