Bâlehoo

Once you’ve gotten over the sticker shock of a night out in Basel, you’ll be left with an uneasy feeling about more than just your dwindling bank account. Tipping (no, not cow tipping) is by far the the most confuddling Swiss-ism for this North American expat.

In the US, tipping 20% in restaurants is the norm. How simple and how easy… if not easy on the wallet.   In Basel, if you tried to tip 20% at dinner they’d send for the polizei.
So, what is the right amount to tip? And not just for meals. What about hairdressers, taxi drivers, that cute bartender and more? I took a completely non-scientific poll of Swiss citizens and long-time Baselers to get to the heart of the matter:

Drinks (at bar) - Rounding up to the CHF
Dinner wait staff (mid-range - up to 100 CHF) - about 5 CHF; “Nothing if they were crap.”
Dinner wait staff (high-end- over 100) - 5 to 10 CHF or approximately 5%; “rarely leave more than 20 CHF”
Sommelier - nothing
Haircut/ color - nothing (tho some expats report giving 5-10 CHF; I gave 20 CHF once and it was returned with a stern admonishment that it was “too much.” I now give nothing)
Hair washer - nothing
Spa services (massage/facial) - nothing
Nails - nothing
Taxi - 2 to 3 CHF
Hotel maid service - 2 CHF per night in big hotels; nothing in family run establishments.
Hotel bell hop - 2 CHF per bag

These are just the tip of tipping eisberg, so if you have more insights on the magical art of Swiss tipping (e.g., do people tip COOP delivery service?), please email me at karena.stoner@balehoo.com.

School is back in session. If you’re new to Basel that can mean a lot of confusion. Thanks to a recent email from a reader, I’ve updated the English-speaking schools section to include the Swiss International School. Located in Basel Stadt (Erlenmatt, near Badischer Bahnhof), this school offers a bilingual English-German curriculum, making it a great option for expats who are staying for a bit longer and might be more interested in immersing their kids in the local culture. Current classes run from preschool up to grade 11 and they just started their first IB diploma program.  Visit the school’s website  www.swissinternationalschool.ch for more detail (they also have schools in Zürich and Winterthur as well as at some sites in Germany).

If you’ve had a good experience at other schools, please send the information to me at karena.meehan@balehoo.com

Snow is falling in Basel. And when that happens, I find that the best thing to do is cozy up to a steaming bowl of hot chocolate.  Not too sweet. NO marshmallows, thank you very much (tho my little man, Oliver, begs to differ). While I usually make my own, using my bulk-bought Vahlrona cocoa I bought in Paris at G. Detou, a fabulous baking supply store, I am always in search of great cocoa-makers.

So imagine my molten-chocolate glee, the first time I tried the heisse schoki (hot chocolate) at Cafe zum Roten Engel, a charming little cafe tucked away in an equally charming little square called Andreasplatz, about two blocks from the Marktplatz in Basel.

Not only does the cafe make a great, creamy and foamy schoki (4.90 CHF for a large bowl) that will warm the (non) alpine chill right off your bones, the place also has gobs of Euro atmosphere. Featuring small marble-topped tables packed tightly together, a simple menu scrawled on the chalkboard behind a rustic wooden counter, it can make you feel like a local from the moment you step foot inside.
In warm months, stop by and sit outside by the fountain for tasty fresh-squeezed orangesaft (orange juice) and people-watching on the ‘platz’.

Café zum Roten Engel

+41 61 261 20 07,

Andreasplatz 15, near Marktplatz

Oh, don’t you ever get tired of cheese, you might ask? Well, no. And especially not in the peak of Fondue Season. (Basel’s recent snowy mix kicked things off with a bang)

However, since for many the economy is still melting faster than a glob of Gouda caught in a forest fire , it is good to know that you don’t have to shell out some serious Swiss CH(F)eeses to get the goods.

Here, from me to you is my absolutely favorite, award-winning (well not really but it SHOULD be) recession-proof, belly busting Cheese Fondue Recipe (adapted from a Tyler Florence recipe - he was on the right track, but sissied out on the garlic, kirsch and cheese quantities). Remember, when it comes to cheese fondue, more is, indeed, more.

Balehoo’s Fondue Fanstastic Recipe
1/2 pound Emmentaler cheese, shredded
1    pound Gruyere cheese, shredded (Check MIGROS - they often have sales on their prepackaged Gruyere and it is quite good)
2    tablespoons cornstarch
3    garlic cloves, peeled (for the garlic fearing…or those with important morning meetings… start with 1 clove and add to taste)
1    cup dry white wine
1-2 tablespoons lemon juice (I like mine lemony, but adjust according to your taste)
3    tablespoon cherry brandy, such as kirsch (again, those with morning meetings and/or cirrhosis of the liver should start with 1 tablespoon, but don’t be too shy….this combines with the garlic to give this fondue its 1-2 punch.
3/4 teaspoon dry mustard
Pinch nutmeg

Crusty bread (white, brown or both) cut into bite-size cubes
Firm veggies, such as broccoli, cauliflower, and carrots, cleaned, blanched and cut into bite-sized pieces
1 packet Alka Seltzer (optional, for those in need of a post-fondue pancreas cleanser)

Directions: In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with one of the garlic gloves then set aside. If you are not able to put your fondue pot on the stove, use a regular metal pot and rub the inside of both the metal pot and your fondue pot (for transfer later).

Over medium heat, add the wine and lemon juice to your fondue or metal pot and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid, stirring until smooth before adding more. Once smooth,  stir in the garlic cloves, most of the kirsch, dry mustard and nutmeg. Continue stirring the melted mixture over heat for a few minutes to let the flavors start to meld.

Next, if you’ve been using a metal pot, light the bunsen burner (or use a votive candle ) under your fondue pot to warm it for a few moments and transfer the fondue into your fondue pot.

Serve with chunks of breads and cut-up vegetables using wooden skewers or fondue forks to dip into the cheesy goodness!  Note that I recommend leaving the garlic cloves in the mix for extra kick, but if you fear a close encounter of the garlic kind, you can remove them before serving.