Max Bircher-Benner in the early the 20th century. His 'apple diet dish', developed as part of a raw food diet, was originally served to sanatorium patients as an easily digestible evening meal. After the Second World War, muesli became very popular throughout Switzerland thanks to home cooking courses and being served to the armed forces. Nowadays muesli is a staple in Western breakfast culture and is especially popular among athletes as a nutritional supplement. Rösti Rösti is a kind of fried potato cake served as a main course or side dish. As a main dish, rösti is usually accompanied with cheese, onions and cold meat or eggs. This dish, originally from Zurich, was first simply made by frying grated raw potatoes in a pan. It has then spread towards Bern where it is made with boiled potatoes instead. This is where it took the name Rösti. There are many variants in Switzerland and outside the borders. This culinary specialty gives its name to the röstigraben, which designates the cultural differences between the German and French speaking parts of the country. Fondue and raclette Fondue is a dish of usually several hard cheeses, such as Gruyère and Emmental, which are melted with white wine and eaten hot with bread. It is served in a caquelon in which each guest dips their piece of bread using a special fork. At the base of the fondue pot is the heat source (stove or candles). Fondue was first described in 1699 in a Zurich manuscript by Albert Hauser. It is entitled To cook cheese with wine and resembles the recipe of today. Fondue was also promoted by the Swiss Cheese Union in the early 20th century. Today, it is often considered to be the national dish. Raclette is also a dish of melted cheese, originating from Valais. Traditionally, half a cheese wheel is heated on the cut side and, as it melts, the cheese is scraped off onto a plate. In modern day, this is often performed using an electric oven. Raclette is served with skin-on potatoes and mixed pickles, and often accompanied by Fendant as a drink. Melting cheese in front of a fire is attested in the 16th century. Since 1875, the French term raclette is commonly used for this dish. At the 1909 Cantonal Exhibition of Sion, Raclette was promoted as a national dish of Valais. Raclette eventually gained national (and