No, this has got nothing to do with Noynoy (or Kris) Aquino.
We are not related to them in any way, we are not die-hard fans, and we do not care about the issue of the president dating other women.
We just have a cousin who has this looney idea of making her guests come in the same color as what she’s serving at her birthday dinner tonight.
![IMG_0055 IMG_0055](http://lh6.ggpht.com/_auESeym5V0g/TMsgfq58yaI/AAAAAAAAGqg/aOo_qYEW-Uw/IMG_0055_thumb2.jpg?imgmax=800)
CHEESE!
Lots and lots of it!
![IMG_0057 IMG_0057](http://lh3.ggpht.com/_auESeym5V0g/TMsghl2VbRI/AAAAAAAAGqo/RbFExUZLpVc/IMG_0057_thumb2.jpg?imgmax=800)
Raclette – served with marbled potatoes, gherkins and pearl onions. We have plates and plates of this.
![IMG_0047 IMG_0047](http://lh4.ggpht.com/_auESeym5V0g/TMsgkGpI-1I/AAAAAAAAGqw/W3dbWUomL7c/IMG_0047_thumb1.jpg?imgmax=800)
Swiss Mix Platter – slices of gruyere, emmental cheese, prosciutto and salami, served with garlic-olive oil toast (but waiter forgot to give us the toasts)
![IMG_0052 IMG_0052](http://lh5.ggpht.com/_auESeym5V0g/TMsgmOx91BI/AAAAAAAAGq4/SGeFv_O_3Mk/IMG_0052_thumb3.jpg?imgmax=800)
Waatlander Fondue – melted gruyere and emmental cheese, laced with kirsch for that extra kick. I think “heavily spiked” is a more appropriate term than “laced.” I can get totally wasted eating this. Not a fan.
![IMG_0040 IMG_0040](http://lh3.ggpht.com/_auESeym5V0g/TMsgol-ZCAI/AAAAAAAAGrA/i5XIu2Z08o4/IMG_0040_thumb3.jpg?imgmax=800)
Goulash – hearty soup spiced with paprika with lashings of beef and vegetables.
This is really good. Intense and exciting.
![IMG_0043 IMG_0043](http://lh6.ggpht.com/_auESeym5V0g/TMsgqwq_W7I/AAAAAAAAGrI/z9yR_o6vG3g/IMG_0043_thumb3.jpg?imgmax=800)
Barley Soup – with brunoise vegetables, dried beef and smoked bacon. Jamie says this tastes like alphabet soup. I say this tastes so much better. I want another bowl.
![IMG_0059 IMG_0059](http://lh6.ggpht.com/_auESeym5V0g/TMsgtT1N0gI/AAAAAAAAGrQ/6SdzdjybBho/IMG_0059_thumb1.jpg?imgmax=800)
Gnagi – baked pork knuckles with sauerkraut and boiled potatoes. The meat, chopped up into small bite size pieces (thank you for making my life easier), is tender and flavorful.
But what I love most is that soft, sticky and gooey layer between skin and meat. It’s love.
![IMG_0060 IMG_0060](http://lh5.ggpht.com/_auESeym5V0g/TMsgwXbs38I/AAAAAAAAGrY/KwaYQqpqRSY/IMG_0060_thumb3.jpg?imgmax=800)
Prawns Thermidore – sautéed in wine-butter sauce with mushrooms and bell peppers and baked with emmenthal cheese. This is overly overcooked. Prawn meat is hard and rubbery. Shame.
![IMG_0062 IMG_0062](http://lh6.ggpht.com/_auESeym5V0g/TMsgyz9XYCI/AAAAAAAAGrk/YyffNp1wJLs/IMG_0062_thumb2.jpg?imgmax=800)
Herb Rack of Lamb – infused with herbs, au jus and rosmarin potatoes. Either the lamb is too tough or the knife is too dull. Seriously, I think I burned more calories cutting this dish than eating it.
![IMG_0064 IMG_0064](http://lh5.ggpht.com/_auESeym5V0g/TMsg1JNdBFI/AAAAAAAAGrs/WR3kKGYK7Y8/IMG_0064_thumb1.jpg?imgmax=800)
Zurich Geschnetzeltes – shredded pork tenderloin in mushroom cream sauce, served with roesti potatoes. Not too bad, but at this point, we are already too stuffed and too tired (from cutting the lamb and from waiting forever for our food – service is ssssslllllllloooooooooowwwww) to fully enjoy this dish.
![IMG_0066 IMG_0066](http://lh3.ggpht.com/_auESeym5V0g/TMsg4mMdM_I/AAAAAAAAGr0/ZADV8wW4vKA/IMG_0066_thumb1.jpg?imgmax=800)
Birthday Cakes
![IMG_0099 IMG_0099](http://lh5.ggpht.com/_auESeym5V0g/TMsg6wp2B2I/AAAAAAAAGr8/IiKurM7bzxk/IMG_0099_thumb3.jpg?imgmax=800)
Happy Birthday, Frannie… Aquino?
![IMG_0090 IMG_0090](http://lh6.ggpht.com/_auESeym5V0g/TMsg9v_QT8I/AAAAAAAAGsE/td58cTjxVsc/IMG_0090_thumb2.jpg?imgmax=800)
Gingerbreadmama and Gingerbreadbebe
![Smile with tongue out](http://lh6.ggpht.com/_auESeym5V0g/TMsg-LYGYvI/AAAAAAAAGsM/gIPK_UnXr_4/wlEmoticon-smilewithtongueout%5B2%5D.png?imgmax=800)
Old Swiss Inn: G/F, Somerset Building, Makati Avenue corner Sto. Tomas Street, Makati, Metro Manila, Philippines. Tel: +632-8180098, +632-8188251