Holidays are made ever so much more memorable by the company you have .For a visit to Switzerland early in September ’07 we had Jvr,Saraswati & their son Karthik with us .We’ve hit it off very well on such trips since our visit to Italy last year.Being accomodative, adjusting to the needs of others and sharing a desire to have a great time together made for great experience sharing.
We landed at Zurich and imediately took a train to Lucerne , where we based ourselves for two nights before we moved on to Interlaken for a night , before we joined the Nokia Sales Conference at Geneva.
As most tourist do we visited Mount Titilis , Jungfrau and took wonderfully scenic train rides. The experience of snow on the mountain tops , the scenic beauty and the precision with which life runs in Switzerland I’m sure are what every tourist carries back .So did we .Being on our own and managing to get around and do all the things we wanted to, added to the fun.Managing on our own worked well with a bit of prior planning on what we would do.Thanks to the internet we could easily decide on just how we would spend the three days we had to our selves.One the one occassion we departed from the schedule for a quick trip to Berne , we did flounder a bit ,as we had no idea what to do once we reached there.That it was a Saturday and hence most places were closed didnt help.
We then headed for Geneva where we were most admirably taken care off, by the Nokia APAC team.Stand out experiences include a sledge ride with Huskies on Glacier 3000 and a helicopter ride from Gstaad to Geneva. The food was simple outstanding countinental fare with the best at Restaurant de L’Hotel de Ville , where the Chef Philippe Rochat gave us a great dining experience.On the reverse of the menu , which is now a memorabilia for us , is a brief write up, which best reflects the experienc we had :
" In the temple of gastronomy ,Phillipe Rochat now presents the great dishes of his mentor Girardet, for whom he was a student, right arm and alter ego until venturing out on his own four years ago.His creations reflect the the perfection,balance and attention to detail that are the marks of a great chef.For Phillipe Rochat ,cuisine is primarily about sensitivity, not just about about aesthetics.Quality of preparation and blending of flavours take priority over sophisticated presentation; the value of each flavour is acutely researched , deeply understood and knowingly intensified to reach the highest standards for which Philippe Rochat has become world renowned"
I’ve just added a couple of photos of some of the delectable courses we were served .For the vegetarians , all this was a huge problem as they could neither participate or appreceate the fare being dished out .The host however took care of them to some extent .It was tough going for them never the less .
The excelant food and wines completed a memorable visit to Switzerland .