The Bernese platter is an hearty meat dish that holds a spot, in Bernese cuisine. It features an assortment of meats and sausages like beef smoked pork, beef tongue, smoked pancetta, rippli, schüfeli and Bernese tongue sausage. These tasty components are presented on a platter, alongside juniper infused sauerkraut, tangy turnips, green or dried beans and boiled potatoes. It’s worth noting that this isn’t a one pot meal; instead the different meat elements and side dishes are. Served separately.
Bernes Platter – tasty and unique
The history of the Bernes Platter is well documented tracing back, to March 5 1798 when the Bernese emerged victorious over the French in the Battle of Neuenegg. Upon their return a celebratory feast was hastily arranged. Locals pitched in their provisions. Food suitable for preservation during late winter. These ingredients were expertly blended to craft the Bernese platter, a cherished fixture in the regions culinary customs.
Beyond its flavors the Bernese platter embodies pride and communal spirit among Berns residents. The meticulous selection and preparation of ingredients showcase an appreciation for cuisine and the areas culinary legacy. It stands not just as a dish but as a component of Berns identity and historical narrative.
The culinary landscape of the Bern region boasts delicacies that pay homage to its heritage. From the rösti to hearty tongue sausage and classic Emmental sheep stew along with delights like ankezüpfe bread, pot, au feu stew, fragrant onion soup and delightful meringue desserts.
The extensive array of delicacies that have been passed down for centuries is known for its rich and robust flavors.
Video Bernese platter
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