I can make a reasonable Paella, which is the regional dish of Valencia, though I feel that it's possible too go to far with authenticity. For the meat, I tend to use chicken instead of the traditional Water Rat, which used to be plentiful in the rice fields around Valencia. It was time to try a Swiss dish. I have a friend who lives in the Swiss Alps who seems very fond of Croûte au fromage, so I decided to give it a go. It looked a lot like the photo above, it's very filling, and I'm amazed that anyone could hike or ski after having Croûte for lunch. I settled down on the sofa for a snooze.
