at home of Flyertalkers: what they did post: homemade items from the FlyerTalk menu

but if not invited by a FlyerTalker for a tasting at his home I have the following alternativs to offer:

in top french (alsatian) restaurants: goose liver (in many variations)

in top chinese restaurants: the skin of a peking duck

in top italian restaurants: a simple pasta with white truffles in september/october and later ... a ristretto (about half of an expresso, it is that concentrated that you 'eat' it ...)

where i live: in zurich: (dark chocolates) truffles du jour (should be degustated the very same day) from Spruengli, Paradeplatz (you can get them before and after security at ZRH airport too). FlyerTalkers that did ever profit from the 'arrival service by Rudi' at ZRH are in the know.

where I also live: on top of Europe (the Jungfrau, above Wengen): a cheese fondue (moitié/moitié)

where I come from/born: St.Gallen Switzerland: a St.Galler Bratwurst (veal sausage) from the grill with a 'Bürli' (a small bread with a wonderfull dark crust): best butcher: Schmid at St.Jakobsstrasse (opposite the Schützengarten-brewery).

and after a great meal anywhere (if available): a glass of late-vintage icewine.