The Swiss Connection

Last night I was invited to attend the 10th anniversary celebration of Swissnex-Boston, which is the world’s only science-technology consulate.  I never go to these things, but as a Swissophile and a lover of science, I could not pass it up.

Located in Cambridge, within walking distance of my home, the consulate hosted an impressive array of dignitaries, from Manuel Sager, the Swiss Ambassador to the US, to Swiss Federal Councillor Didier Burkhalter.

I love science: Facts, not anecdotes.  Evidence, not impressions.  Commitment and not dithering.  Responsibility over shirking.  We’ll get to ethics at some later date.  Stay tuned, I promise.

One person spoke of funding young geniuses: The Sandbox.  A brainy medical researcher discussed biomarkers: Identifying discrete characteristics early on so as to prevent catastrophic outcomes.

What, you may well ask, does this have to do with food?

They fed us.

Easily the best food I’ve had in Boston all year:

Little glass jars of cream and saffron

Assiette of ham

Wild mushrooms

Rosti with bits of sausage

Filet of venison with vegetable “hay”

Small grilled white fish with salt from Geneva

Chocolate ravioli with truffle oil and salt (it doesn’t sound like it would work, but it did)

All prepared by cooks and chefs and students from École hôtelière de Lausanne.

Portions were bite size, just the way I like ’em, and the convivial atmosphere led to animated talk and lots of networking.  A very Swiss evening in its quirky, pensive, reaching out.

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