{"id":68091,"date":"2026-02-24T13:58:45","date_gmt":"2026-02-24T13:58:45","guid":{"rendered":"https:\/\/youngexplorersclub.ch\/cooking-traditional-swiss-dishes-with-children\/"},"modified":"2026-02-24T13:58:45","modified_gmt":"2026-02-24T13:58:45","slug":"cooking-traditional-swiss-dishes-with-children","status":"publish","type":"post","link":"https:\/\/youngexplorersclub.ch\/fr\/cooking-traditional-swiss-dishes-with-children\/","title":{"rendered":"Cooking Traditional Swiss Dishes With Children"},"content":{"rendered":"<h2>Teaching Children to Cook Traditional Swiss Dishes<\/h2>\n<p>We teach children to cook <strong>traditional Swiss dishes<\/strong>\u2014<strong>fondue<\/strong>, <strong>raclette<\/strong>, <strong>r\u00f6sti<\/strong>, <strong>\u00c4lplermagronen<\/strong> and <strong>Bircherm\u00fcesli<\/strong>. That builds <strong>practical skills<\/strong> and adds <strong>cultural context<\/strong>. We give clear <strong>portion<\/strong> and <strong>timing guidance<\/strong> so sessions stay <strong>safe<\/strong> and <strong>engaging<\/strong>. Our method pairs <strong>age-appropriate tasks<\/strong>, <strong>child-safe tools<\/strong> and <strong>allergy-aware swaps<\/strong> with dish choice. <strong>Quick Bircherm\u00fcesli<\/strong> suits short sessions. <strong>R\u00f6sti<\/strong> and <strong>\u00c4lplermagronen<\/strong> focus on <strong>grating<\/strong>, <strong>mixing<\/strong> and <strong>heat control<\/strong>. <strong>Fondue<\/strong> and <strong>raclette<\/strong> teach <strong>social skills<\/strong> and fit longer slots. This balance helps <strong>learning goals<\/strong>, <strong>calories<\/strong> and <strong>scheduling<\/strong>.<\/p>\n<h3>Approach<\/h3>\n<p>We choose dishes to match the <strong>available time<\/strong> and the <strong>skills<\/strong> we want to teach. Sessions include <strong>clear roles<\/strong> for children, <strong>adult supervision<\/strong> for hot equipment and blades, and <strong>simple swaps<\/strong> for allergies or dietary needs. Activities also incorporate <strong>practical learning<\/strong>\u2014weighing, fractions and basic food science\u2014and a <strong>cultural<\/strong> component such as a map or language activity.<\/p>\n<h3>Key Takeaways<\/h3>\n<ul>\n<li><strong>Match dishes to time and learning goals:<\/strong> <strong>Bircherm\u00fcesli (~10 min)<\/strong> for a light, quick option; <strong>R\u00f6sti<\/strong> and <strong>\u00c4lplermagronen (30\u201340 min)<\/strong> to teach <strong>grating<\/strong>, <strong>mixing<\/strong> and <strong>heat control<\/strong>; <strong>Fondue<\/strong> and <strong>Raclette (30\u201390+ min)<\/strong> for <strong>social eating<\/strong> and richer calories.<\/li>\n<li><strong>Follow portion guidelines for cheese-heavy meals:<\/strong> plan about <strong>200\u2013250 g cheese per adult<\/strong> for fondue or raclette, and we cut portions to about <strong>100\u2013150 g for children<\/strong>, adjusting by <strong>age<\/strong> and <strong>appetite<\/strong>.<\/li>\n<li><strong>Assign age-appropriate tasks and supervise heat and sharp tools:<\/strong>\n<ol>\n<li><strong>Ages 2\u20134:<\/strong> rinse and stir.<\/li>\n<li><strong>Ages 4\u201310:<\/strong> measured cutting and grating under close watch.<\/li>\n<li><strong>Ages 11+:<\/strong> gradual independence while adults handle open flames and hot pots.<\/li>\n<\/ol>\n<\/li>\n<li><strong>Use child-friendly equipment and safety measures:<\/strong> choose <strong>electric fondue pots<\/strong> or caquelons that adults operate. Select <strong>raclette grills<\/strong> with cool-touch handles. Use <strong>child-safe knives<\/strong>, <strong>non-slip step stools<\/strong> and <strong>oven mitts<\/strong>. Mark a defined <strong>&#8220;hot zone&#8221;<\/strong> and keep a stocked <strong>first-aid kit<\/strong>.<\/li>\n<li><strong>Leverage cooking for learning and health:<\/strong> teach <strong>weighing<\/strong>, <strong>fractions<\/strong> and basic <strong>food science<\/strong>. Add a <strong>cultural map<\/strong> and <strong>language activity<\/strong>. Balance richer dishes with generous <strong>fruit<\/strong> and <strong>veg sides<\/strong>. Aim for at least <strong>400 g of fruits and vegetables across the day<\/strong>.<\/li>\n<\/ul>\n<p> https:\/\/youtu.be\/V0k0kCVlY_w<\/p>\n<h2>Child-friendly Swiss dishes \u2014 overview and quick facts<\/h2>\n<p>We, at the <strong>young explorers club<\/strong>, cook these <strong>Swiss classics<\/strong> with kids every season. I present five approachable dishes, clear portion guides, and timing so you can plan a <strong>safe, fun<\/strong> kitchen session.<\/p>\n<h3>Fondue (classic \u201cmoiti\u00e9\u2011moiti\u00e9\u201d)<\/h3>\n<ul>\n<li><strong>Key facts:<\/strong> Mix <strong>50\/50 Gruy\u00e8re and Vacherin Fribourgeois<\/strong>. Plan <strong>200\u2013250 g cheese per adult<\/strong>; about <strong>100 mL dry white wine per person<\/strong>. Rub the pot with one garlic clove and use roughly <strong>1 tbsp cornstarch<\/strong> for ~<strong>800\u2013900 g cheese<\/strong>. <strong>Prep:<\/strong> 10\u201315 minutes; <strong>melt:<\/strong> 10\u201315 minutes. Expect a calorie-dense meal \u2014 roughly <strong>900\u20131,200 kcal per adult<\/strong> depending on portion and bread. Use a <strong>caquelon<\/strong> (cast-iron, ceramic or copper-lined) or <strong>electric fondue pot<\/strong> for safer, steady heat.<\/li>\n<li><strong>Ingredients per person (guide):<\/strong> <strong>200 g total cheese<\/strong> (100 g Gruy\u00e8re + 100 g Vacherin), <strong>100 mL dry white wine<\/strong>, small bread portion, pinch nutmeg.<\/li>\n<\/ul>\n<h3>Raclette<\/h3>\n<ul>\n<li><strong>Key facts:<\/strong> Use <strong>Raclette<\/strong> (traditionally Raclette du Valais). Melt <strong>200\u2013250 g per adult<\/strong>. Serve with <strong>boiled baby potatoes<\/strong>, gherkins, pickled onions and charcuterie. Equipment: tabletop <strong>raclette grill<\/strong> or individual pans. The meal is <strong>social and slower-paced<\/strong>, which suits family evenings.<\/li>\n<li><strong>Ingredients per person (guide):<\/strong> <strong>200\u2013250 g Raclette cheese<\/strong>, ~<strong>250 g boiled baby potatoes<\/strong>, small serving of gherkins\/pickled onions, charcuterie to taste.<\/li>\n<\/ul>\n<h3>R\u00f6sti<\/h3>\n<ul>\n<li><strong>Key facts:<\/strong> Base is <strong>coarse\u2011grated potatoes<\/strong>. Choose <strong>waxy potatoes<\/strong> for a crisp exterior. Par\u2011cook (boil) or use leftover cooked potatoes to get the right texture. <strong>Total time:<\/strong> 30\u201340 minutes including par\u2011cook.<\/li>\n<li><strong>Ingredients per person (guide):<\/strong> <strong>200\u2013250 g potatoes<\/strong> (raw weight), pinch salt, butter or oil for frying.<\/li>\n<\/ul>\n<h3>\u00c4lplermagronen<\/h3>\n<ul>\n<li><strong>Key facts:<\/strong> Classic combo of <strong>pasta, cubed or boiled potatoes, cream, alpine cheese<\/strong> and fried onions. Often served with <strong>apple sauce<\/strong> on the side. <strong>Cook time:<\/strong> about 30\u201340 minutes.<\/li>\n<li><strong>Ingredients per person (guide):<\/strong> <strong>100 g pasta<\/strong>, <strong>100 g potato<\/strong>, <strong>50\u201375 g cheese<\/strong>, <strong>50\u201375 mL cream<\/strong>, fried onions to taste.<\/li>\n<\/ul>\n<h3>Bircherm\u00fcesli<\/h3>\n<ul>\n<li><strong>Key facts:<\/strong> Invented by <strong>Dr. Maximilian Bircher\u2011Brenner<\/strong>. Use rolled oats with roughly equal weight of grated apple, then moisten with milk or yogurt. Add a squeeze of lemon to prevent browning. It&#8217;s <strong>low-prep<\/strong> and fruit-forward.<\/li>\n<li><strong>Ingredients per person (guide):<\/strong> <strong>40\u201350 g rolled oats<\/strong>, ~<strong>40\u201350 g grated apple<\/strong>, <strong>80\u2013100 mL milk or yogurt<\/strong>, squeeze of lemon.<\/li>\n<\/ul>\n<p><strong>Quick portions note:<\/strong> Reduce adult cheese suggestions for kids \u2014 consider <strong>100\u2013150 g cheese for children<\/strong> versus 200 g for adults. Always adjust by <strong>age and appetite<\/strong>. I often pair meals with <a href=\"https:\/\/youngexplorersclub.ch\/family-activities-to-do-with-your-kids-and-teens-on-holiday-in-the-alps\/\">family activities<\/a> to keep energy up and interest high.<\/p>\n<h3>Kid-friendly tasks (age and supervision guidance)<\/h3>\n<ul>\n<li><strong>Fondue:<\/strong> cube bread, whisk cornstarch into wine to make a slurry, set fondue forks and help with table layout. <strong>Adult must handle melting and any open flame.<\/strong><\/li>\n<li><strong>Raclette:<\/strong> wash and sort potatoes, arrange plates of vegetables and charcuterie, slide cheese into pans with supervision. <strong>Keep kids away from hot grill tops.<\/strong><\/li>\n<li><strong>R\u00f6sti:<\/strong> peel with a safety peeler, older kids can grate potatoes, press mixture into the pan and assist with a supervised flip.<\/li>\n<li><strong>\u00c4lplermagronen:<\/strong> measure pasta and potatoes, layer ingredients in the dish, stir the cream sauce, sprinkle fried onions on top.<\/li>\n<li><strong>Bircherm\u00fcesli:<\/strong> measure oats and milk, grate apple (older children), stir and taste-adjust, arrange fresh fruit toppings.<\/li>\n<\/ul>\n<p><p>https:\/\/youtu.be\/mk6u4XKmgkw <\/p>\n<\/p>\n<h2>Comparison: time and calorie density<\/h2>\n<p>We pick dishes by matching <strong>time<\/strong>, <strong>learning goals<\/strong> and <strong>appetite<\/strong>. <strong>Bircherm\u00fcesli<\/strong> needs <strong>10 minutes<\/strong> and keeps energy <strong>light<\/strong> for busy mornings. <strong>R\u00f6sti<\/strong> and <strong>\u00c4lplermagronen<\/strong> fit <strong>skill-building<\/strong> sessions that teach <strong>grating<\/strong>, <strong>mixing<\/strong> and <strong>gentle heat control<\/strong>. <strong>Fondue moiti\u00e9\u2011moiti\u00e9<\/strong> and <strong>Raclette du Valais<\/strong> turn meals into <strong>social exercises<\/strong> in <strong>turn-taking<\/strong> and <strong>conversation<\/strong>, but they ramp up <strong>calories<\/strong> and <strong>time<\/strong>.<\/p>\n<h3>Quick comparison (typical ranges)<\/h3>\n<p>Below are the typical <strong>prep<\/strong> and <strong>calorie<\/strong> ranges to help you plan activities and portions:<\/p>\n<ul>\n<li><strong>Bircherm\u00fcesli<\/strong> \u2014 prep: <strong>10 min<\/strong>; <strong>low-calorie\/low-fat<\/strong> option. Ideal as a quick breakfast or snack after a hike.<\/li>\n<li><strong>R\u00f6sti<\/strong> \u2014 prep\/cook: <strong>30\u201340 min<\/strong>; <strong>moderate calories<\/strong> depending on oil or butter and toppings. Great for teaching pan technique and timing.<\/li>\n<li><strong>\u00c4lplermagronen<\/strong> \u2014 prep\/cook: <strong>30\u201340 min<\/strong>; <strong>moderate\u2011high calories<\/strong> because of cheese and cream. Teaches layering and oven timing.<\/li>\n<li><strong>Fondue moiti\u00e9\u2011moiti\u00e9<\/strong> \u2014 prep: <strong>10\u201315 min<\/strong>, melt: <strong>10\u201315 min<\/strong>; <strong>high-calorie<\/strong> \u2014 roughly <strong>900\u20131,200 kcal per person<\/strong>. Plan about <strong>200 g cheese per person<\/strong> and <strong>100 mL wine per person<\/strong> for authentic balance.<\/li>\n<li><strong>Raclette<\/strong> \u2014 active social meal: <strong>40\u201360 min<\/strong> (can stretch longer); <strong>high-calorie<\/strong> \u2014 roughly <strong>700\u20131,000 kcal per person<\/strong> depending on cheese, potatoes and charcuterie.<\/li>\n<\/ul>\n<p>We choose <strong>Bircherm\u00fcesli<\/strong> when we need <strong>speed<\/strong> and <strong>lighter bites<\/strong>. It works well for <strong>morning workshops<\/strong> and kids still waking up. For <strong>hands-on skill practice<\/strong> we schedule <strong>r\u00f6sti<\/strong> or <strong>\u00c4lplermagronen<\/strong>. Both let children handle <strong>measuring<\/strong>, <strong>grating<\/strong> and <strong>layering<\/strong>; they learn <strong>cause and effect<\/strong> with <strong>heat<\/strong> and <strong>texture<\/strong>.<\/p>\n<p>When we want a <strong>slow, social meal<\/strong> we pick <strong>fondue<\/strong> or <strong>raclette<\/strong>. These let kids practice <strong>turn-taking<\/strong>, <strong>simple table language<\/strong> and <strong>food etiquette<\/strong>. Expect <strong>longer sittings<\/strong> and plan activities accordingly. If you&#8217;re planning a longer break or a <a href=\"https:\/\/youngexplorersclub.ch\/family-trip-in-switzerland\/\">family trip<\/a>, these meals become anchors for <strong>conversation<\/strong> and <strong>cultural insight<\/strong>.<\/p>\n<h3>Practical tips we use<\/h3>\n<ul>\n<li><strong>Scale portions down for kids<\/strong>: cut the <strong>200 g cheese<\/strong> guideline per adult when serving mixed-age groups.<\/li>\n<li><strong>Balance rich meals<\/strong>: add <strong>raw vegetables<\/strong> or <strong>fruit<\/strong> to offset heaviness after fondue or raclette.<\/li>\n<li><strong>Time activities<\/strong>: reserve quick dishes for mornings and hands-on or social meals for late afternoons or evenings.<\/li>\n<\/ul>\n<p>We recommend <strong>rotating styles<\/strong> across a stay: start <strong>light<\/strong>, teach <strong>skills midweek<\/strong> and finish with a <strong>shared fondue or raclette<\/strong> to celebrate what kids learned.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/youngexplorersclub.ch\/wp-content\/uploads\/2025\/11\/IMG_8788-1.jpg\" alt=\"Summer camp Switzerland, International summer camp\" title=\"\"><\/p>\n<h2>Benefits: cultural connection, health and family learning outcomes<\/h2>\n<p>We, at the <strong>Young Explorers Club<\/strong>, use <strong>traditional Swiss dishes<\/strong> to root children in <strong>local food heritage<\/strong>. Preparing <strong>fondue, raclette, r\u00f6sti, \u00c4lplermagronen<\/strong> and <strong>Bircherm\u00fcesli<\/strong> opens conversations about <strong>canton origins<\/strong> \u2014 <strong>Valais<\/strong> for raclette, <strong>Fribourg<\/strong> for Vacherin. I pair each recipe with a short origin story and a <strong>map activity<\/strong> so kids can place the dish on a canton. I also suggest simple <strong>language cues<\/strong> (dish names in <strong>Swiss\u2011German<\/strong> or <strong>French<\/strong>) to practise pronunciation and regional terms. For extra family inspiration see our <a href=\"https:\/\/youngexplorersclub.ch\/family-activities-to-do-with-your-kids-and-teens-on-holiday-in-the-alps\/\">family activities<\/a>.<\/p>\n<p>I frame <strong>cooking with kids<\/strong> around <strong>health guidelines<\/strong> to keep meals balanced. The <strong>WHO<\/strong> recommends at least <strong>400 g of fruit and vegetables per day<\/strong>, so I build in veggie sides for <strong>r\u00f6sti<\/strong> and fruit portions for <strong>Bircherm\u00fcesli<\/strong>. <strong>Switzerland\u2019s per\u2011capita cheese consumption<\/strong> is approximately <strong>21 kg per year (2020)<\/strong>, and <strong>chocolate<\/strong> sits at roughly <strong>8\u20139 kg per person per year (2020)<\/strong>; I use those figures to discuss <strong>cultural food patterns<\/strong> and to model <strong>portioning and moderation<\/strong> when serving cheese\u2011heavy meals like <strong>fondue<\/strong> and <strong>raclette<\/strong>.<\/p>\n<p><strong>Hands-on cooking<\/strong> produces <strong>measurable learning outcomes<\/strong> across domains.<\/p>\n<h3>Pedagogical outcomes and practical tips<\/h3>\n<ul>\n<li><strong>Food preference and exposure:<\/strong> I repeat positive, low\u2011pressure tastings of <strong>vegetables, cheeses<\/strong> and textures. Familiarity increases willingness to try new foods.<\/li>\n<li><strong>STEM and math skills:<\/strong> I have kids <strong>weigh ingredients in grams<\/strong>, divide batter for <strong>moiti\u00e9\u2011moiti\u00e9 ratios<\/strong>, practise <strong>fractions<\/strong> with recipe scaling, and calculate <strong>volumes<\/strong> (for example, converting a <strong>100 mL adult portion<\/strong> in a recipe).<\/li>\n<li><strong>Science:<\/strong> Kids observe <strong>melting, emulsions<\/strong> and <strong>browning<\/strong> while making <strong>fondue<\/strong> and <strong>\u00c4lplermagronen<\/strong>, which teaches <strong>cause and effect<\/strong>.<\/li>\n<li><strong>Language and culture:<\/strong> We teach dish names and short origin stories, then practise key words in <strong>Swiss\u2011German<\/strong> and <strong>French<\/strong> to build <strong>cultural literacy<\/strong>.<\/li>\n<li><strong>Social skills and etiquette:<\/strong> Cooking <strong>fondue<\/strong> or <strong>raclette<\/strong> teaches <strong>turn\u2011taking, fork etiquette<\/strong> and <strong>conversational table manners<\/strong>.<\/li>\n<\/ul>\n<p>I give <strong>concise, actionable recommendations<\/strong> during sessions:<\/p>\n<ul>\n<li><strong>Assign simple roles<\/strong> so every child has a clear task.<\/li>\n<li><strong>Use visual recipe cards<\/strong> to support understanding and independence.<\/li>\n<li><strong>Limit cheese portions per child<\/strong> to model moderation.<\/li>\n<li><strong>Always include a fruit or vegetable task<\/strong> to meet health guidelines and broaden exposure.<\/li>\n<\/ul>\n<p>These steps keep lessons <strong>fun<\/strong> and <strong>focused<\/strong>, while reinforcing <strong>Swiss cuisine<\/strong>, <strong>cooking with kids<\/strong> and <strong>family recipes<\/strong> as living parts of <strong>cultural heritage<\/strong>.<\/p>\n<p><p>https:\/\/youtu.be\/3zuB-YMjPmI <\/p>\n<\/p>\n<h2>Age-appropriate tasks, kitchen safety and child-friendly equipment<\/h2>\n<h3>Task-by-age guidance<\/h3>\n<p>Below are clear, practical age divisions I use for teaching <strong>child-safe cooking<\/strong> and <strong>age-appropriate tasks<\/strong> in the kitchen:<\/p>\n<ul>\n<li><strong>Ages 2\u20134:<\/strong> I give simple, safe jobs\u2014<strong>rinsing produce<\/strong>, <strong>tearing lettuce<\/strong>, <strong>stirring thick batters<\/strong>, and <strong>dropping pre-measured ingredients<\/strong> into bowls. I keep them on a <strong>stable step stool<\/strong> and within arm\u2019s reach at all times.<\/li>\n<li><strong>Ages 4\u20136:<\/strong> I introduce <strong>measuring dry ingredients<\/strong> and supervised <strong>egg-cracking<\/strong>. They use dull plastic knives to slice soft foods and a grater only under my close watch.<\/li>\n<li><strong>Ages 7\u201310:<\/strong> I let them handle small <strong>paring knives<\/strong> for vegetables, operate mixers with my supervision, and cook on <strong>low heat<\/strong> while I stay nearby. I train them to test <strong>pan temperature<\/strong> and respect <strong>hot surfaces<\/strong>.<\/li>\n<li><strong>Ages 11+:<\/strong> I expect more independence with <strong>chopping<\/strong> and following recipes. They can do stovetop frying with clear <strong>safety rules<\/strong> and adult oversight until they demonstrate consistent safe habits.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> We include short demonstrations before each task and set one clear rule at a time so kids build confidence without rushing.<\/p>\n<h3>Supervision and safety essentials<\/h3>\n<p>Kitchens are a common site of household injuries for children, so I never step away when kids are near <strong>hot liquids<\/strong>, <strong>open flames<\/strong>, or <strong>sharp tools<\/strong>. I keep these basics consistent:<\/p>\n<ul>\n<li><strong>Non-slip step stool<\/strong> \u2014 ensures a secure reach to counters.<\/li>\n<li><strong>Tie back hair<\/strong> \u2014 prevents accidental contact with heat or food.<\/li>\n<li><strong>Oven mitts<\/strong> \u2014 sized for little hands when appropriate.<\/li>\n<li><strong>First-aid kit<\/strong> \u2014 kept nearby and stocked.<\/li>\n<li><strong>Turn pan handles inward<\/strong> \u2014 reduces knock-off risk.<\/li>\n<li><strong>Defined \u201chot zone\u201d<\/strong> \u2014 an area where children mustn\u2019t enter without permission.<\/li>\n<\/ul>\n<p>I also model <strong>calm, slow movements<\/strong> and name hazards out loud so kids learn to spot risks themselves.<\/p>\n<h3>Child-friendly equipment (quick notes)<\/h3>\n<p>I list each item and a one-line note so you can choose what fits your family.<\/p>\n<ul>\n<li><strong>Fondue pot \/ caquelon<\/strong> \u2014 use an <strong>adult-handled caquelon<\/strong> (cast-iron, ceramic, or copper-lined) and keep children at a safe dip distance.<\/li>\n<li><strong>Electric tabletop raclette grill \/ individual raclette pans<\/strong> \u2014 pick a model with a <strong>stable base<\/strong> and <strong>cool-touch handles<\/strong> for safer family service.<\/li>\n<li><strong>Child-safe knives \/ kids\u2019 knives<\/strong> \u2014 serrated \u201ckids\u2019 knives\u201d or Opinel \u201cMy First\u201d style work well for supervised cutting tasks.<\/li>\n<li><strong>Non-slip mixing bowls<\/strong> \u2014 they cut down spills and let children mix confidently.<\/li>\n<li><strong>Silicone spatulas<\/strong> \u2014 flexible and soft, they\u2019re great for small hands.<\/li>\n<li><strong>Box grater with safety guard<\/strong> \u2014 reduces finger nicks when older kids help.<\/li>\n<li><strong>Safety peeler<\/strong> \u2014 safer than metal peelers for beginners.<\/li>\n<li><strong>Step stool (stable platform)<\/strong> \u2014 ensure a secure, non-slip surface so kids reach counters safely.<\/li>\n<li><strong>Aprons and oven mitts sized for children<\/strong> \u2014 protect clothing and little hands.<\/li>\n<li><strong>Digital kitchen thermometer<\/strong> \u2014 I use it to teach <strong>safe serving temperatures<\/strong>.<\/li>\n<\/ul>\n<h3>Capacity and portion guidance tied to equipment<\/h3>\n<p>For <strong>fondue caquelon sizing<\/strong>, I recommend a pot that holds <strong>800\u20131,000 g<\/strong> of cheese to serve <strong>3\u20134 adults<\/strong> comfortably; plan about <strong>200\u2013250 g cheese per person<\/strong>. When picking a <strong>raclette grill<\/strong>, choose one with <strong>4\u20138 pans<\/strong> for typical family use and match pan count to family size and available table space. I also balance portion sizes with the type of equipment so food stays <strong>hot<\/strong> and service stays <strong>smooth<\/strong>.<\/p>\n<p>See how these meals fit into everyday camp life in <strong>A day in the life<\/strong> for practical examples and timing tips.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/youngexplorersclub.ch\/wp-content\/uploads\/2025\/11\/DSF0174-Copy.jpg\" alt=\"Summer camp Switzerland, International summer camp\" title=\"\"><\/p>\n<h2>Ingredients, sourcing, <strong>allergy-conscious<\/strong> swaps, <strong>nutrition<\/strong> and <strong>portioning<\/strong><\/h2>\n<p>We, at the <strong>Young Explorers Club<\/strong>, teach <strong>kids<\/strong> to cook <strong>Swiss dishes<\/strong> with clear, practical ingredient choices and <strong>safe swaps<\/strong>. I\u2019ll list the staples to highlight at the stove, then cover <strong>sourcing<\/strong>, <strong>allergy-friendly alternatives<\/strong> and <strong>portion control<\/strong> advice you can use for family meals.<\/p>\n<h3>Key Swiss ingredients to highlight<\/h3>\n<p>Here are the <strong>ingredients<\/strong> I always bring into a kids\u2019 cooking session so they can taste and learn:<\/p>\n<ul>\n<li><strong>Cheeses:<\/strong>\n<ul>\n<li><strong>Gruy\u00e8re<\/strong> \u2014 nutty and mature; great grated into fondue or soups. Look for <strong>AOP\/PDO<\/strong> where available.<\/li>\n<li><strong>Emmental<\/strong> \u2014 mild, holey, easy for younger palates.<\/li>\n<li><strong>Vacherin Fribourgeois<\/strong> \u2014 very creamy; perfect for meltable dishes. Check <strong>AOP\/PDO<\/strong> labels.<\/li>\n<li><strong>Raclette du Valais<\/strong> \u2014 savory and melting; best for grill-and-serve raclette. <strong>AOP\/PDO<\/strong> marks show authenticity.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Breads &#038; accompaniments:<\/strong>\n<ul>\n<li><a href=\"https:\/\/youngexplorersclub.ch\/exploring-swiss-culture-through-camp-activities\/\"><strong>Zopf<\/strong><\/a> \u2014 braided Swiss bread that kids love for dunking; try a slice warm for fondue.<\/li>\n<li><strong>Crusty country bread<\/strong> or <strong>gluten-free<\/strong> loaves as needed.<\/li>\n<li><strong>Boiled baby potatoes<\/strong> \u2014 sturdy dippers for raclette.<\/li>\n<li><strong>Gherkins<\/strong> and <strong>pickled onions<\/strong> \u2014 they cut richness with acidity.<\/li>\n<li><strong>Kirsch<\/strong> \u2014 optional, a tiny splash adds traditional flavour for adults.<\/li>\n<li><strong>Cornflour\/cornstarch<\/strong> \u2014 useful to bind or thicken dairy-free fondue substitutes.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h3>Sourcing notes<\/h3>\n<ul>\n<li><strong>In Switzerland:<\/strong> I recommend <strong>local markets<\/strong> and cheesemongers. Grocery chains usually carry regionally labeled cheeses and <strong>AOP\/PDO<\/strong>-marked wheels.<\/li>\n<li><strong>Outside Switzerland:<\/strong> look for alpine-style cheeses with similar flavour profiles or imports labeled <strong>Gruy\u00e8re<\/strong>, <strong>Emmental<\/strong>, <strong>Vacherin<\/strong> or <strong>Raclette<\/strong>. If you can\u2019t find originals, choose a high-quality, mild melting cheese and note the label.<\/li>\n<\/ul>\n<h3>Allergy-conscious swaps and tips<\/h3>\n<ul>\n<li><strong>Dairy-free \/ <strong>vegan<\/strong> fondue:<\/strong>\n<p><strong>Blend soaked cashews<\/strong> with <strong>nutritional yeast<\/strong> and <strong>tapioca starch<\/strong> (or <strong>cornflour<\/strong>) until smooth; heat gently and stir until glossy. Texture will differ, so test ahead and adjust liquid. Ready-made <strong>plant-based meltable cheeses<\/strong> work too; expect a slightly different mouthfeel.<\/p>\n<\/li>\n<li><strong>Gluten-free options:<\/strong>\n<p>Offer <strong>gluten-free bread<\/strong> or increase <strong>boiled potatoes<\/strong>, roasted veg or <strong>raw vegetable dippers<\/strong> like bell pepper strips and cauliflower florets.<\/p>\n<\/li>\n<li><strong>Nut-free dessert swaps:<\/strong>\n<p>Serve a warm <strong>fruit compote<\/strong> or stewed apples instead of nut-containing sweets.<\/p>\n<\/li>\n<li><strong>Practical safety tips:<\/strong>\n<p>Always <strong>label allergens<\/strong> in group settings. Separate prep surfaces and use <strong>dedicated utensils<\/strong> when children have severe allergies.<\/p>\n<\/li>\n<\/ul>\n<h3>Nutrition and portioning guidance<\/h3>\n<ul>\n<li><strong>Cheese portion guidance:<\/strong>\n<p>Plan <strong>200\u2013250 g<\/strong> cheese per adult for rich, communal dishes; for children reduce to roughly <strong>100\u2013150 g<\/strong> depending on age and appetite. Use these numbers for portion control and shopping lists.<\/p>\n<\/li>\n<li><strong>Calorie examples:<\/strong>\n<p>Expect fondue to run about <strong>900\u20131,200 kcal<\/strong> per adult serving (depends on bread quantity). Raclette typically ranges <strong>700\u20131,000 kcal<\/strong> per person, depending on cheese, potatoes and charcuterie.<\/p>\n<\/li>\n<li><strong>Balance tips:<\/strong>\n<p>I always pair cheese-heavy meals with plenty of <strong>raw vegetables<\/strong>, pickled sides and <strong>fresh fruit<\/strong> to raise fibre and vitamins. The <strong>WHO<\/strong> recommends at least <strong>400 g<\/strong> of fruit and vegetables per day, so aim to include generous vegetable platters alongside the cheese to help meet that goal.<\/p>\n<\/li>\n<li><strong>Kid-friendly portion control:<\/strong>\n<p>Serve smaller cheese portions on children\u2019s plates and give them extra veg and potato dippers. Let children choose one small treat, like a slice of <strong>Zopf<\/strong> or a spoon of compote, to teach moderation.<\/p>\n<\/li>\n<\/ul>\n<h3>Small practical notes<\/h3>\n<ul>\n<li>\n<p><strong>Test vegan melts<\/strong> ahead so you know how they behave on your stove or raclette grill.<\/p>\n<\/li>\n<li>\n<p>Keep <strong>cornflour\/cornstarch<\/strong> and a little extra liquid on hand to fix a sauce that\u2019s too thick.<\/p>\n<\/li>\n<li>\n<p>For authenticity, check for <strong>AOP\/PDO<\/strong> marks on <strong>Gruy\u00e8re<\/strong>, <strong>Vacherin<\/strong> and <strong>Raclette du Valais<\/strong>; if you can\u2019t get originals, substitute with similar alpine-style cheeses and note the difference for curious kids.<\/p>\n<\/li>\n<\/ul>\n<p>\n<div class=\"entry-content-asset videofit\"><iframe loading=\"lazy\" title=\"Bike Camp   Waiting Room | Teen Travel Camp in Switzerland  | The Best Summer Camps in Switzerland\" width=\"720\" height=\"405\" src=\"https:\/\/www.youtube.com\/embed\/K9zz18nwpW4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/p>\n<h2>Lesson-plan ideas, activities and follow-up learning<\/h2>\n<p>We structure lessons to teach <strong>cooking STEM<\/strong> and <strong>practical skills<\/strong>. Short <strong>hands-on<\/strong> tasks keep kids <strong>focused<\/strong> and <strong>curious<\/strong>.<\/p>\n<h3>Math activities<\/h3>\n<p>We use everyday recipe tasks to teach <strong>recipe math<\/strong> and basic <strong>fractions<\/strong>. Start with a <strong>weighing exercise<\/strong>: give each child a small scale and a target of <strong>200 g<\/strong> cheese per person so they practice <strong>grams<\/strong> and read labels. Move on to fractions by making a <strong>moiti\u00e9\u2011moiti\u00e9 fondue<\/strong>\u2014have children split cheese into <strong>half Gruy\u00e8re<\/strong> and <strong>half Vacherin<\/strong>, then mix different proportions and note taste and texture changes. Teach <strong>scaling<\/strong> with live problems: multiply <strong>200 g \u00d7 4 people = 800 g<\/strong> total and let groups calculate for different guest counts. These exercises reinforce <strong>multiplication<\/strong>, <strong>division<\/strong> and <strong>units<\/strong>, and they tie directly into <strong>meal planning<\/strong>.<\/p>\n<h3>Science activities<\/h3>\n<p>I demonstrate simple <strong>food science<\/strong> for kids with short, safe experiments. For <strong>melting<\/strong> and <strong>emulsifying<\/strong>, show why adding a splash of <strong>white wine<\/strong> and a teaspoon of <strong>cornstarch<\/strong> stabilizes melted cheese: wine loosens the cheese matrix and adds <strong>acidity<\/strong> for flavor; cornstarch absorbs moisture and binds fat, preventing separation. Run a paired demo by melting equal amounts of two cheeses side\u2011by\u2011side, then have kids record <strong>texture<\/strong>, <strong>stretchiness<\/strong> and <strong>oil separation<\/strong> on a sheet. For <strong>Bircher\u2011M\u00fcesli<\/strong>, demonstrate the <strong>acid effect<\/strong> by squeezing lemon on grated apple and watching browning slow; explain that acid slows the enzyme that causes oxidation. Keep notes simple and let kids draw results so they link <strong>observation<\/strong> to <strong>cause<\/strong>.<\/p>\n<h3>Geography &amp; culture<\/h3>\n<p>I bring a <strong>Swiss map<\/strong> and a pile of <strong>stickers<\/strong>. Kids place stickers on canton origins and add a one\u2011line fact. Example placements: <strong>Valais<\/strong> for <strong>Raclette<\/strong> and <strong>Fribourg\/Gruy\u00e8re<\/strong> regions for components used in <strong>fondue<\/strong>. Give each sticker a short origin fact\u2014who first ate it, how people served it historically, and one local tradition. This teaches <strong>Swiss food geography<\/strong> and adds <strong>cultural context<\/strong> for the recipes they taste.<\/p>\n<h3>Language &amp; vocabulary<\/h3>\n<p>We teach dish names and local terms with <strong>pronunciation practice<\/strong> and visual labels on recipe cards. Include key words: <strong>&#8220;Fondue moiti\u00e9\u2011moiti\u00e9&#8221;<\/strong> (pronounced fon\u2011dyuh mwah\u2011tye\u2011myuh\u2011tye), <strong>&#8220;Raclette&#8221;<\/strong> (rahk\u2011let), <strong>&#8220;Zopf&#8221;<\/strong> (tsopf) and <strong>&#8220;Bircher\u2011M\u00fcesli&#8221;<\/strong> (beer\u2011kher mew\u2011zlee). Have children <strong>label ingredients<\/strong> and <strong>steps<\/strong> in their own words. Pair words with pictures so <strong>nonreaders<\/strong> can still follow. Use short <strong>repetition drills<\/strong> and let each child read one line aloud to build <strong>confidence<\/strong> and <strong>vocabulary<\/strong>.<\/p>\n<h3>Games &amp; follow-up activities<\/h3>\n<ul>\n<li>\n<p><strong>Tasting game:<\/strong> run an age\u2011appropriate blind taste test comparing two cheeses. Use <strong>allergy\u2011safe options<\/strong> and simple score sheets so kids rate <strong>texture<\/strong>, <strong>saltiness<\/strong> and <strong>preference<\/strong>. This tasting game sharpens <strong>sensory language<\/strong> and <strong>decision skills<\/strong>.<\/p>\n<\/li>\n<li>\n<p><strong>Recipe notebook project:<\/strong> each child designs a kids\u2019 cookbook page with <strong>ingredient list<\/strong>, <strong>step\u2011by\u2011step drawings<\/strong> and a short <strong>origin note<\/strong>. Bind pages into a class cookbook to send home.<\/p>\n<\/li>\n<li>\n<p><strong>Printables &amp; assessment:<\/strong> provide <strong>taste\u2011score cards<\/strong>, a <strong>canton map<\/strong> for sticker use, and <strong>parent prompts<\/strong> such as &#8220;Did my child try a new vegetable?&#8221; Use these to track progress and spark family conversations.<\/p>\n<\/li>\n<li>\n<p><strong>Extension challenge:<\/strong> ask families to <strong>scale a recipe<\/strong> at home and bring a photo of the result. That reinforces <strong>recipe math<\/strong> and creates continuity between <strong>camp<\/strong> and <strong>home<\/strong>.<\/p>\n<\/li>\n<\/ul>\n<p>We adapt these lessons for our <a href=\"https:\/\/youngexplorersclub.ch\/exploring-swiss-culture-through-camp-activities\/\">camp activities<\/a>, and we always include clear <strong>safety notes<\/strong>, <strong>allergy checks<\/strong> and simple <strong>rubrics<\/strong> so teachers and parents can assess learning.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/youngexplorersclub.ch\/wp-content\/uploads\/2025\/11\/DSC06680-2.jpg\" alt=\"Summer camp Switzerland, International summer camp\" title=\"\"><\/p>\n<h2>Example recipe templates, timing, cost planning, cleaning, sustainability<\/h2>\n<p>We plan cooking sessions so families know what to expect. <strong>Bircherm\u00fcesli<\/strong> takes about <strong>10 minutes<\/strong> from start to table. <strong>R\u00f6sti<\/strong> generally needs <strong>30\u201340 minutes<\/strong>. <strong>\u00c4lplermagronen<\/strong> fits a <strong>30\u201340 minute<\/strong> window. <strong>Fondue<\/strong>, including prep, runs <strong>30\u201345 minutes<\/strong>. <strong>Raclette<\/strong> is a social, active meal: plan <strong>40\u201360 minutes<\/strong> of cooking and up to <strong>90 minutes<\/strong> for a lingering family evening.<\/p>\n<p>We keep <strong>cost planning<\/strong> simple and transparent. <strong>Cheese<\/strong> is the major cost driver; use the rule of <strong>200 g cheese per person<\/strong> to estimate cost-per-person from local market prices. <strong>Bircherm\u00fcesli<\/strong> stays low-cost because oats and fruit dominate. <strong>Fondue<\/strong> and <strong>raclette<\/strong> push budgets higher. You can lower cost per person by reducing cheese to <strong>150 g<\/strong> or increasing <strong>vegetable dippers<\/strong> and potatoes to stretch portions.<\/p>\n<h3>Fondue moiti\u00e9\u2011moiti\u00e9 for 4 \u2014 recipe template and kid tasks<\/h3>\n<ul>\n<li><strong>Ingredients:<\/strong>\n<ul>\n<li><strong>800 g total cheese<\/strong> (400 g <strong>Gruy\u00e8re<\/strong> + 400 g <strong>Vacherin<\/strong>) \u2014 equivalent to <strong>200 g\/person<\/strong><\/li>\n<li><strong>400 mL dry white wine<\/strong> (100 mL\/person)<\/li>\n<li><strong>1 garlic clove<\/strong><\/li>\n<li><strong>1 tbsp cornflour<\/strong><\/li>\n<li><strong>pinch of nutmeg<\/strong><\/li>\n<li><strong>bread cubes<\/strong> and <strong>small boiled potatoes<\/strong> for dipping<\/li>\n<\/ul>\n<\/li>\n<li><strong>Kid-friendly tasks:<\/strong>\n<ul>\n<li>Stir the <strong>cornflour into wine<\/strong> to make the slurry<\/li>\n<li><strong>Cube the bread<\/strong><\/li>\n<li><strong>Arrange dipping plates and napkins<\/strong><\/li>\n<li>Help set timers and call family members to the table<\/li>\n<li><strong>Adults<\/strong> melt and stir the cheese, monitor the hot pot and oversee forks<\/li>\n<\/ul>\n<\/li>\n<li><strong>Timing:<\/strong> expect <strong>10\u201315 minutes<\/strong> prep with kids actively involved and <strong>10\u201315 minutes<\/strong> of adult melting and finishing. Total active time about <strong>25\u201330 minutes<\/strong>.<\/li>\n<li><strong>Safety and allergy guidance:<\/strong> supervise the <strong>hot pot<\/strong> and forks at all times; keep small children at arm&#8217;s reach from the flame or electric fondue pot. For <strong>dairy-free alternatives<\/strong> test a cashew \/ nutritional yeast \/ tapioca base first and keep a clear label for guests with allergies.<\/li>\n<li><strong>Nutrition ballpark:<\/strong> a full fondue portion can range roughly <strong>900\u20131,200 kcal per person<\/strong>; for children reduce to <strong>100\u2013150 g cheese<\/strong> portions and bulk the plate with <strong>steamed veg and fruit slices<\/strong>.<\/li>\n<li><strong>Practical adaptation:<\/strong> halve the cheese per person and load the table with <strong>steamed vegetables<\/strong>, raw carrots, apple slices and small boiled potatoes to create a lighter family meal.<\/li>\n<\/ul>\n<h3>Shopping list template and cleanup roles<\/h3>\n<ul>\n<li><strong>Cheese<\/strong> \u2014 calculate using <strong>200 g per person<\/strong>, checkbox per variety (<strong>Gruy\u00e8re<\/strong>, <strong>Vacherin<\/strong>, <strong>raclette cheese<\/strong>).<\/li>\n<li><strong>Wine<\/strong> or <strong>non-alcoholic substitute<\/strong> \u2014 <strong>100 mL per adult<\/strong> for fondue; check if children will use stock or diluted grape juice instead.<\/li>\n<li><strong>Bread and potatoes<\/strong> \u2014 bread cubes for fondue and small boiled potatoes for raclette.<\/li>\n<li><strong>Vegetables &#038; fruit<\/strong> \u2014 list carrots, apples, steamed greens to hit the recommended portions (<strong>WHO recommends at least 400 g<\/strong> of fruit and vegetables per day \u2014 WHO).<\/li>\n<li><strong>Dry goods &#038; pantry<\/strong> \u2014 oats for <strong>Bircherm\u00fcesli<\/strong>, pasta for <strong>\u00c4lplermagronen<\/strong>, cornflour, spices.<\/li>\n<li><strong>Compost &#038; recycling items<\/strong> \u2014 separate bag for vegetable peels, labeled bin for cheese packaging.<\/li>\n<li><strong>Portion-control note<\/strong> \u2014 plan leftovers and label containers; target reducing food waste by <strong>10\u201320%<\/strong>.<\/li>\n<\/ul>\n<p>We include a printable <a href=\"https:\/\/youngexplorersclub.ch\/family-trip-in-switzerland\/\">shopping list<\/a> you can adapt for group size and preferences. That makes meal prep time and cost per person easier to manage.<\/p>\n<h3>Cleaning, leftovers and sustainability<\/h3>\n<p>We <strong>compost<\/strong> vegetable peels and apple cores immediately and <strong>recycle<\/strong> cheese wrappers where local services accept them. <strong>Freeze<\/strong> small portions of leftover fondue base in airtight tubs for sauces or future fondue nights. <strong>Refrigerate<\/strong> raclette slices in airtight containers and reuse extra r\u00f6sti as fritters or breakfast hash. Assign clear, age-appropriate cleanup roles: younger kids <strong>clear plates and wipe tables<\/strong>; older kids <strong>sort compost and recyclables<\/strong>; adults handle <strong>hot-pot washing and oven items<\/strong>. Aim to plan portions and leftovers so you reduce food waste by <strong>10\u201320%<\/strong>.<\/p>\n<h3>Small practical tips that save time and money<\/h3>\n<ul>\n<li><strong>Prep the day before<\/strong>: prepare fruit and veg the day before to cut final meal prep time.<\/li>\n<li><strong>Use timers and kid-friendly stations<\/strong> so children stay engaged but safe.<\/li>\n<li><strong>Label leftovers<\/strong> with date and contents to avoid food waste.<\/li>\n<li>Keep a small <strong>\u201csafety kit\u201d<\/strong> near the table: tongs, pot holders, and a dedicated tray for hot fondue forks.<\/li>\n<li>These measures shrink meal prep time, lower cost per person, and make cleanup faster while keeping <strong>sustainability<\/strong> front of mind.<\/li>\n<\/ul>\n<p>\n<div class=\"entry-content-asset videofit\"><iframe loading=\"lazy\" title=\"Inside an International Summer Camp in Switzerland | Young Explorers Club |  Game Day\" width=\"720\" height=\"405\" src=\"https:\/\/www.youtube.com\/embed\/bEYNf6h-gl8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<\/p>\n<section>\n<h2>Sources<\/h2>\n<p><a href=\"https:\/\/www.bfs.admin.ch\/bfs\/en\/home\/statistics\/economic-situation\/price-and-consumption-statistics.html\" target=\"_blank\" rel=\"noopener\">Swiss Federal Statistical Office \u2014 Household consumption and food statistics<\/a><\/p>\n<p><a href=\"https:\/\/www.fao.org\/countryprofiles\/index\/en\/?iso3=CHE\" target=\"_blank\" rel=\"noopener\">Food and Agriculture Organization (FAO) \u2014 Country profile: Switzerland<\/a><\/p>\n<p><a href=\"https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/healthy-diet\" target=\"_blank\" rel=\"noopener\">World Health Organization (WHO) \u2014 Healthy diet<\/a><\/p>\n<p><a href=\"https:\/\/www.swissinfo.ch\/eng\/how-fondue-became-switzerland-s-national-dish\/33780696\" target=\"_blank\" rel=\"noopener\">SwissInfo \u2014 How fondue became Switzerland\u2019s national dish<\/a><\/p>\n<p><a href=\"https:\/\/en.wikipedia.org\/wiki\/Bircher_muesli\" target=\"_blank\" rel=\"noopener\">Wikipedia \u2014 Bircher muesli<\/a><\/p>\n<p><a href=\"https:\/\/www.raclette-du-valais.ch\/en\/\" target=\"_blank\" rel=\"noopener\">Raclette du Valais \u2014 Raclette du Valais<\/a><\/p>\n<p><a href=\"https:\/\/www.suva.ch\/portal\/en\/home\/accident-prevention\/accidents-in-the-home.html\" target=\"_blank\" rel=\"noopener\">SUVA \u2014 Accident prevention: Accidents in the home<\/a><\/p>\n<p><a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC4209156\/\" target=\"_blank\" rel=\"noopener\">Reicks et al. \u2014 Impact of cooking and home food preparation interventions among adults: A systematic review<\/a><\/p>\n<p><a href=\"https:\/\/www.seriouseats.com\/cheese-fondue-recipe\" target=\"_blank\" rel=\"noopener\">Serious Eats \u2014 How to Make Cheese Fondue<\/a><\/p>\n<p><a href=\"https:\/\/www.swissmilk.ch\/en\/recipes-drinks\/recipes\/cheese-fondue\/\" target=\"_blank\" rel=\"noopener\">Swissmilk \u2014 Cheese fondue (recipe and information)<\/a><\/p>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>Kids learn Swiss classics\u2014fondue, raclette, r\u00f6sti, \u00c4lplermagronen, Bircherm\u00fcesli\u2014via age\u2011safe tasks, clear portions, timing and allergy swaps.<\/p>\n","protected":false},"author":1,"featured_media":45302,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","_joinchat":[],"footnotes":""},"categories":[307,298,302,291,292],"tags":[],"class_list":["post-68091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-camping-en","category-climbing-en","category-cycling-en","category-explores","category-travel-en"],"wpml_language":null,"taxonomy_info":{"category":[{"value":307,"label":"Camping"},{"value":298,"label":"Climbing"},{"value":302,"label":"Cycling"},{"value":291,"label":"Explores"},{"value":292,"label":"Travel"}]},"featured_image_src_large":["https:\/\/youngexplorersclub.ch\/wp-content\/uploads\/2025\/10\/Young-Explorers-Camps-2024-Adrenaline-June-1-46-1-683x1024.jpg",683,1024,true],"author_info":{"display_name":"grivas","author_link":"https:\/\/youngexplorersclub.ch\/fr\/author\/grivas\/"},"comment_info":"","category_info":[{"term_id":307,"name":"Camping","slug":"camping-en","term_group":0,"term_taxonomy_id":307,"taxonomy":"category","description":"","parent":0,"count":500,"filter":"raw","cat_ID":307,"category_count":500,"category_description":"","cat_name":"Camping","category_nicename":"camping-en","category_parent":0},{"term_id":298,"name":"Climbing","slug":"climbing-en","term_group":0,"term_taxonomy_id":298,"taxonomy":"category","description":"","parent":0,"count":500,"filter":"raw","cat_ID":298,"category_count":500,"category_description":"","cat_name":"Climbing","category_nicename":"climbing-en","category_parent":0},{"term_id":302,"name":"Cycling","slug":"cycling-en","term_group":0,"term_taxonomy_id":302,"taxonomy":"category","description":"","parent":0,"count":500,"filter":"raw","cat_ID":302,"category_count":500,"category_description":"","cat_name":"Cycling","category_nicename":"cycling-en","category_parent":0},{"term_id":291,"name":"Explores","slug":"explores","term_group":0,"term_taxonomy_id":291,"taxonomy":"category","description":"","parent":0,"count":500,"filter":"raw","cat_ID":291,"category_count":500,"category_description":"","cat_name":"Explores","category_nicename":"explores","category_parent":0},{"term_id":292,"name":"Travel","slug":"travel-en","term_group":0,"term_taxonomy_id":292,"taxonomy":"category","description":"","parent":0,"count":499,"filter":"raw","cat_ID":292,"category_count":499,"category_description":"","cat_name":"Travel","category_nicename":"travel-en","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/youngexplorersclub.ch\/fr\/wp-json\/wp\/v2\/posts\/68091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/youngexplorersclub.ch\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/youngexplorersclub.ch\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/youngexplorersclub.ch\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/youngexplorersclub.ch\/fr\/wp-json\/wp\/v2\/comments?post=68091"}],"version-history":[{"count":0,"href":"https:\/\/youngexplorersclub.ch\/fr\/wp-json\/wp\/v2\/posts\/68091\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/youngexplorersclub.ch\/fr\/wp-json\/wp\/v2\/media\/45302"}],"wp:attachment":[{"href":"https:\/\/youngexplorersclub.ch\/fr\/wp-json\/wp\/v2\/media?parent=68091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/youngexplorersclub.ch\/fr\/wp-json\/wp\/v2\/categories?post=68091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/youngexplorersclub.ch\/fr\/wp-json\/wp\/v2\/tags?post=68091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}