Swiss breakfast at Le Fondue

There are not many Swiss restaurants around and one has just opened at the end of my road! So my vegetarian breakfast today was; crispy rostis topped with poached eggs, tomato and melted raclette cheese and mushrooms in a delicious herby sauce. Yummmmm.

Chef Erik told me that the sauce the mushrooms were in is made with thyme, rosemary, creme frais and the secret ingredient is a splash of port.

The portion size was way too big and the food too delicious to leave that I had to go straight home for a lie down afterwards....