Analise,

May I ask what is your perception of what Swiss cuisine should be? Fondue, raclette, dried meats, rösti, sausages? Anything missing? There are hardly any typical Swiss restaurants left in Geneva, since most people can make these at home.

I feel our milk products, bread, potatoes, and chocolate are above-average, white wines pleasant, but don't get too excited about the rest.

Nor do I understand how Swiss cows, arguably among the happiest looking on earth (must be the bells), are #2 in incidence of mad cow disease in Europe.

Let me know if you need an emergency care package, lest all the Swiss restaurants in NYC are closed