Hi all,
Glad to see positive feedbacks from some forumers giving feedback on Swiss Culture. In fact , Raymond was formely an executive chef himself and worked in Europe. He trained his staff very differently more like working partners rather than boss and staffs. He actually let most of them make decision unless its a major matter.
Do drop by there to eat their Cheese fondue (one of my fav dish

) and also their Swiss Chocolate Fondue ( a real killer ).
In fact there r too many restaurant around, maybe there should be more hotel schools as nowadays Sg look more like a food paradise I should say

Peace to all
