I was in awe of the selection of vegetables available here, the likes of many we never come across back in Paris. I also learned that the Swiss don’t usually call dandelions pissenlits (bed wetters) like they do back in France, but use the more gentile dents des lions, which when said with a French accent, sounds close to ‘dandelions reenex .’

There were colorful Chiogga beets ringed with white and magenta colors, slender green leaves with a mild garlic scent called l’ail à l’Ours (bear’s garlic), morel mushrooms (which they chef loaded up on), leaves of colorful Swiss chard which reassured me to know that they actually do have Swiss chard in Switzerland, and teeny ratte potatoes that fit in the palm of your hand. Even Europeans (and the fastidious Swiss), who normally wouldn’t think of eating a potato without skinning it first, resist the urge to remove the skins of these little fellas HKUE DSE　.

As we left, the vendors and people who make the roast chickens and (unskinned) potatoes were just firing up their spits, but we didn’t have time to wait, so we headed toward the car IWB.