/ck/ - Food & Cooking

>>9645626
>Well I've never seen perchettes being eaten elsewhere so theres that.
They're at least eaten on the French coast of the Leman aswell with the same recipes, but Romandie shares a lot of culture with Savoy and Piemonte.
It does stand out as a rare Swiss seafodd speciality.

>franchise
I don't believe it's a franchise, just a common restaurant name, one of which happened to invent the somewhat famous sauce. Like there are a lot of "Auberge du Cheval Blanc" in all of Francophone Europe, but they're not a franchise.


>But I really think that whats stands out more internationally is that "Switzers eat molten cheese" even though that covers only 2 dishes (raclette and fondue)
Oh yeah definitely.