But whenever I asked anyone at a restaurant how they made it, they would tell me, “It’s like a ball of fried cheese. We use Gruyère.”

And that’s it. If pressed for additional information or a list of ingredients, they’d laugh and say, “Of course, I can’t tell you that.” So I’ve been trying a few around the Lake Geneva region and I finally found the best gucci clearance sale.

In the small village of Vinzel, conveniently located just on the main roadway, Philip Wolfsteiner presides over this restaurant, Au Coeur de la C?te, which is in danger of becoming my favorite restaurant in the world. From the warmest of welcomes, to the free-flowing Chasselas wine, Monsieur Wolfsteiner is the model restaurateur, serving regional fare including lake-caught arctic char, perch, and crayfish. His only fault was when pressed for the secret to his famous Malakoff, he just laughed and said, “I can’t tell you! Dentist central ”

So before sitting down to a copious multi-course lunch, one which will for sure carry me through for the next twenty four-to-thirty six hours, I got invited into the kitchen to watch the making of the Malakoffs headphone stand.