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Breakfast and Brunch in Switzerland - an overview

Petit dejeuner or Frühstück At around the time the Americans were caught up in their late 19th century cereal inventions the Swiss nutritionist Dr Max Bircher-Benner was working on a breakfast dish for the patients in his sanitarium. He advocated vegetarianism and foods that were processed to the minimum. Muesli, or 'mix' as it translates to in Swiss German, was a combination of raw grains, mostly rolled oats, nuts and fresh and dried fruits served with yoghurt or milk. It became a very popular breakfast in Switzerland and throughout Europe. Rösti potatoes are another typically Swiss breakfast choice. Otherwise tea, coffee, hot chocolate, milk, bread, meats and eggs are commonly found for breakfast.

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