The dining rooms on two levels are fashioned from dark wood and decorated with armor and swo rds. The smell of fondue, perfumed with kirsch, filled the air. The other house specialty, raclette, was made with melted cheese scraped from wheels of Valais cheese and served with cornichons, pickled pearl onions, boiled potatoes and dark bread. Because it is located in the Old Town near the Cathedral where the Escalade procession ends, it is especially popular on that Sunday evening. Entire families make this their headquarters.
Reservations are, of course, necessary at that time.
For a restaurant serving Genevese specialties like five kinds of sauerkraut-based entrees, such as La Choucroute d'Alsace, and other regional dishes, try Cafe Brasserie International . Conveniently near the Grand Theater, Victoria Hall and the Christmas Circus, it is a good dining choice for before and after an evening performance. Brightly lit and busy, the room is much like a Parisian brasserie with its Alsatian connection, varieties of beers and white wines, late hours and large and lively surroundings. The eponymous fare was prepared with six different sauces, including ones with mustard and with truffles and foie gras. A selection of sausages, sev eral cuts of beef, tripe, duck and lamb prepared the Alsatian and French ways were also featured.