Valais plate

Walliser Teller in a restaurant in Zermatt

The Walliser Teller (also Walliser Platte , French assiette valaisanne ) is a traditional Swiss dish made from cold meat, cheese and rye bread that have been air-dried. These products from the canton of Valais comply with legal requirements and strict certification criteria ( protected geographical indication (GGA, French indication géographique protégée, IGP ) or protected designation of origin (GUB, French appellation d'origine protégée, AOP )).

Name customer

This traditional Valais dish is usually served for one person on a plate or for several people on a wooden platter - hence the names.

Labelling

Around 1,800 Valais companies from all areas of the restaurant, hotel and tourism sectors, whose interests are represented by the Valais employers' association for restaurants and hotels ( GastroValais ), which is a member of the Swiss umbrella organization GastroSuisse , market the Walliser Teller and Walliser Platte under the name « Walliser Teller brand Wallis ”, as the term“ Walliser Teller ”cannot be protected. The "Wallis brand" guarantees that the Walliser plate is made with authentic ingredients and offered according to the same quality standard.

Composition and preparation

The Valais platter consists of thinly sliced Valais dried meat made from beef, Valais dry bacon and Valais raw ham ( Valais German Hamma ) made from pork, Valais dry sausage (Valais German Hüswurscht ) made from beef and pork, whereby the meat products have all been preserved by air drying, as well as Valais Rye bread , Valais raclette hard cheese and / or Valais raclette sliced cheese .

The use of the following minimum quantities is compulsory for the "Walliser Teller Brand Wallis":

Main course / whole portion

40 g Valais dried meat PGI
40 g Valais raw ham PGI
20 g Valais dry bacon PGI
30 g Valais dry sausage
50 g Walliser Raclette GUB
4 slices or around 100 g Valais rye bread GUB

Starter / half portion

25 g Valais dried meat PGI
20 g Valais raw ham PGI
10 g Valais dry bacon PGI
15 g Valais dry sausage
25 g Walliser Raclette GUB
2 slices or around 50 g Valais rye bread GUB

The Valais plate can be supplemented with the following additions as desired:

Valais cheese based on raw ingredients from Valais,
Onions, gherkins
Valais vinegar vegetables
Swiss butter
Garnish (nuts, tomato, parsley, etc.)

literature

Guideline "Walliser Teller Brand Wallis" (PDF) from the Valais employers' association for restaurants and hotels (GastroValais) of GastroSuisse, founded in 1907, head office in Sion , PDF accessed on December 12, 2017.

Web links

GastroValais from GastroSuisse , accessed on December 12, 2017.
Valais.ch accessed on December 11, 2017.
Zermattportal , accessed on December 11, 2017.

Individual evidence

↑ Guideline "Walliser Teller Brand Wallis" (PDF) from the Valais employers' association for restaurants and hotels (GastroValais) of GastroSuisse, Sion, page 1, chapter Initial situation .
↑ "Wallis Plates Brand Wallis" guide (PDF) from the Valais employers' association for restaurants and hotels (GastroValais) at GastroSuisse, Sion, page 1, chapter preparation .
↑ Guideline “Walliser Teller Brand Wallis” (PDF) from the Valais employers' association for restaurants and hotels (GastroValais) of GastroSuisse, Sion, page 1, chapter composition .

[1] Guideline "Walliser Teller Brand Wallis" (PDF) from the Valais employers' association for restaurants and hotels (GastroValais) of GastroSuisse, Sion, page 1, chapter Initial situation .

[2] "Wallis Plates Brand Wallis" guide (PDF) from the Valais employers' association for restaurants and hotels (GastroValais) at GastroSuisse, Sion, page 1, chapter preparation .

[3] Guideline “Walliser Teller Brand Wallis” (PDF) from the Valais employers' association for restaurants and hotels (GastroValais) of GastroSuisse, Sion, page 1, chapter composition .