Dining
Under the direction of Chef de Cuisine, Pierre Andre Cattin, the recently refurbished kitchens produce international food of the highest quality on a daily basis. In keeping with the importance attached to lunch in Switzerland, there is an extensive range of food available.
Each morning students are offered a wide selection of breakfast options. Chocolate milk, coffee, fruit juices and many teas are offered and are accompanied by a variety of pastries and jams. Scrambled eggs, bacon, cold cuts, fresh cheeses, pancakes, yogurt, fresh fruit compotes and puddings are all available daily as well.
The salad bar includes mixed baby greens, shredded carrots, potato salad, tomato salad, beet salad, white cabbage and red cabbage salad, sliced cucumbers and white radish salad, as well as such classics as Italian salad, Waldorf salad, Greek salad, provincial tuna salad, Russian salad, Mexican salad, coleslaw and Hawaiian salad.
The grill and wok offers a choice of fish, seafood, poultry and meats each day in addition to a mixture of freshly grilled vegetables and Asian stir-fries. Specialities include pork medallions, lamb chops, turkey, chicken, skewers of beef, various sausages, shrimp, salmon, flounder filets, and fish skewers to name a few. Savoury sauces and creamy dressings are available to accompany each meal and to compliment both in taste and in presentation.
Specialist vegetarian food is prepared daily by a dedicated chef, and includes stuffed zucchinis and eggplants, spanish omelettes, baked potatoes, various pizzas, spiced rices, pasta specialities, sautéed vegetables, vegetarian lasagnes, stuffed crepes and bean medleys using chickpeas, lentils, and kidney beans.
Specials include Bruschetta with olives, smoked salmon, or antipasti served on toast. Raclette from traditional Swiss cheese, accompanied by steamed new potatoes, onions and cornichons as garnish is a popular dish, as are fresh oysters from Normandy, accompanied by fresh shallots and lemon juice, and the Belgian speciality of mussels and chips.
Fresh soups are on offer most nights of the week, with an assortment of fresh breads, cheeses and croutons. Cream of asparagus, cream of tomato, cream of mushroom, cream of peppers, potage crécy (carrot based), potage dubarry (cabbage based), mixed vegetable soup, leek soup and a ham and vegetable soup are amongst the dishes offered through the term.
Each day two local bakeries “Charlets” and “Heiz” bring four kinds of bread to Aiglon along with an assortment of croissants, brioches, and other breakfast delicacies. Whole grain bread, corn flour bread, white bread and whole wheat breads are also delivered daily.
Food is available to students in Houses to create a sense of home, whilst the central dining room ensures restaurant quality food and a sociable dining experience.
