Help with my shortlist

ise wrote:

Ian Wickham wrote: the same thing applies with swiss supermarkets on average I found the one I visited in Sion approximately 10 % higher than Uk.

that's going to rather depend on the actual supermarket you visit as well. Even then, I can't compare the prices because I can't work out a way to correct for quality particularly with meat.

ise wrote:which Swiss supermarket did you look at though? some are very expensive. By and large, it's a not a competitive sector though in Switzerland, two chains dominate and have driven off most foreign competition so far. The recent arrival of Aldi and Lidl may shake it up though.

Ian Wickham wrote:

ise wrote:

Ian Wickham wrote: the same thing applies with swiss supermarkets on average I found the one I visited in Sion approximately 10 % higher than Uk.

that's going to rather depend on the actual supermarket you visit as well. Even then, I can't compare the prices because I can't work out a way to correct for quality particularly with meat.

The only way to do this is by a basket shop and compare with your home supermarket, Quality with meat is more difficult for beef steak look for marbling through the meat and how long it has been hung for, but it is difficult this is not always a guarantee as I have found to my expense, where I work we would not sell any steak which had started to turn a grey/ Brown colour as the customer would look upon this as poor quality, yet it would possibly be the most tender.

ise wrote:


A lot of Swiss food is fairly plain though, there's a general feeling that the quality of the ingredients is high enough not to need some fancy sauce and it's a matter of pride for most restaurants to use local ingredients.

bandit wrote:

ise wrote:


A lot of Swiss food is fairly plain though, there's a general feeling that the quality of the ingredients is high enough not to need some fancy sauce and it's a matter of pride for most restaurants to use local ingredients.

So that must be why the Swiss always seem to have a can of Aromat on the table in restaurants :D

Ian Wickham wrote:

ise wrote:

Ian Wickham wrote:

Pablo Escobar wrote: I have to say I found Switzerland no more expensive than France :roll:

I wonder if low season would have something to do with the lower prices.... :shock:

In Adelboden 21 Swiss for Spag bol the exchange rate was 1.58 = £13.29

In LGb 10 Euro for Spag bol the exchange rate was 1.06.............= £9.43

Total difference between Switzerland and France for Spag bol.......= £3.86

Now I call that more expensive than France :wink: :wink:

That's more than I would pay for spaghetti bolognese in Switzerland so it depends where you are. Last time I was in France the food was disgraceful regardless of cost as well, a chef serving it up here would be expected to fall on one of his kitchen knifes if he had the cheek to pass off that sort of rubbish. The time before I got food poisoning for the first and only time and I'm pretty well travelled :lol:

I've never seen anywhere where prices for food are lower in low season but it might happen somewhere.

A lot of Swiss food is fairly plain though, there's a general feeling that the quality of the ingredients is high enough not to need some fancy sauce and it's a matter of pride for most restaurants to use local ingredients.

They were the price advertised in Adelboden but I have always found the food first class in Switzerland, france and Italy in fact the only time I was food poisoned was on a holiday in Turkey
and it was no fun so I can empathizes, never returned to Turkey again or since. As a matter of interest ise how much do you pay locally for Spag bol .