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Helvetia (W. Va.)
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Restaurateurs
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foodways
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![["The Htte Swiss Restaurant was founded in Helvetia in the 1960s by Eleanor Mailloux and Delores Bagerly. Mailloux took sole ownership of the restaurant in 1976, and it is now owned by a collective of family members. The Htte is still open every day and functions as a community gathering place and ad hoc museum. The restaurant offers mostly Swiss-German fare, with menu items such as rosti, veal and pork bratwurst, parsley potatoes, sauerkraut, house made sausage, homemade bread, and sauerbraten (sour beef).Visit the Httes facebook page: https://www.facebook.com/The-H%C3%BCtte-Restaurant-164869667005759Read more about the Htte in Emily Hilliards articles for the Southern Foodways Alliance: https://www.southernfoodways.org/something-good-from-helvetia/NPRs The Salt: https://www.npr.org/sections/thesalt/2015/02/17/386970143/swiss-village-west-virginia-mardi-gras-feast-fasnachtAnd The Bitter Southerner:https://bittersoutherner.com/my-year-in-helvetia-west-virginiaAlso see the Helvetia Foodways Oral History Project conducted by the West Virginia Folklife Program in partnership with the Southern Foodways Alliance: https://www.southernfoodways.org/oral-history/helvetia-west-virginia/"]](/thumb/4224HelvetiaCommunityFair081Photo91016 "Interior of the Hutte Swiss Restaurant in Helvetia")
![["The Htte Swiss Restaurant was founded in Helvetia in the 1960s by Eleanor Mailloux and Delores Bagerly. Mailloux took sole ownership of the restaurant in 1976, and it is now owned by a collective of family members. The Htte is still open every day and functions as a community gathering place and ad hoc museum. The restaurant offers mostly Swiss-German fare, with menu items such as rosti, veal and pork bratwurst, parsley potatoes, sauerkraut, house made sausage, homemade bread, and sauerbraten (sour beef). The sampler plate includes veal and pork bratwurst, sausage, parsley potatoes, green beans, curry chicken, homemade bread, sauerkraut, pickled pineapple, Helvetia cheese, and peach cobbler.Visit the Httes facebook page: https://www.facebook.com/The-H%C3%BCtte-Restaurant-164869667005759Read more about the Htte in Emily Hilliards articles for the Southern Foodways Alliance: https://www.southernfoodways.org/something-good-from-helvetia/NPRs The Salt: https://www.npr.org/sections/thesalt/2015/02/17/386970143/swiss-village-west-virginia-mardi-gras-feast-fasnachtAnd The Bitter Southerner:https://bittersoutherner.com/my-year-in-helvetia-west-virginiaAlso see the Helvetia Foodways Oral History Project conducted by the West Virginia Folklife Program in partnership with the Southern Foodways Alliance: https://www.southernfoodways.org/oral-history/helvetia-west-virginia/"]](/thumb/4224HelvetiaCommunityFair082Photo91016 "Hutte sampler plate offered during the Helvetia Community Fair")
![["Morgan Rice was born in Helvetia, West Virginia in 1999. She is the daughter of Hutte cook Henry Rice, and great-granddaughter of town matriarch and co-founder of the Hutte restaurant, Eleanor Mailloux. Ms. Rice is a member of the Helvetia Farm Womens Club and works part-time as a waitress at the Hutte restaurant. In 2015 she created a petition to save Helvetias Ramp Supper.This interview is part of a series of interviews conducted with foodways practitioners in Helvetia, West Virginia, as part of the Helvetia Foodways Oral History Project in partnership with the Southern Foodways Alliance. Learn more: https://www.southernfoodways.org/oral-history/helvetia-west-virginia/"]](/thumb/4224RiceMorganPhoto00143016 "Portrait of Morgan Rice")