A Beginner's Guide To Dining At A Fondue Restaurant

Fondue restaurants offer a unique dining experience where you can choose your entire meal from four courses of cheeses, salads, entrees, and chocolates. When you arrive, you will be seated at a table with a cooktop, dictating the number of fondue pots you can have. Each fondue will come with dippers for eating, such as bread, seasonal fruit, and veggies. It is best to start with bread, as it is tradition and makes for a great base, especially if you plan on having some wine. When dipping, use a long-handled fondue fork to spear your food and dip it into the pot, then use your regular fork to eat it. Be sure to twirl the fork over the pot until the cheese stops dripping to avoid making a mess. And remember, no double-dipping!

Fondue etiquette: no double-dipping, no eating with the fondue fork, and no scooping cheese from the pot

When eating at a fondue restaurant, there are several unwritten rules of etiquette to follow. Firstly, it is considered bad manners to scoop the cheese directly from the pot, as this will create a mess on the table. It is also dangerous to eat from the fondue fork, as these get extremely hot and are very sharp. Instead, use your fondue fork to spread bite-sized morsels of food, then dip and swirl it into the cheese. Hold it over the pot to allow any excess to drip back in, and then use your regular dining fork to slide the food off the fondue fork onto your plate.

Double-dipping is another major no-no. Not only is it unhygienic, but it is also sure to irritate your fellow diners. If you drop your food into the pot, it is considered polite to retrieve it with your fondue fork. Fondue forks are for dipping only, and you should never put the whole fork into your mouth.

It is also important to remember your fondue fork, as sharing is not advisable in this case. When dipping your food into the pot, always rotate the fork to stop the cheese from dripping and to allow it to cool slightly before eating.

Fondue fork usage: use a separate fork to eat the food once it's been dipped

When eating at a fondue restaurant, you will be provided with a fondue fork and a regular appetizer fork. It is important to remember to use the two forks differently to ensure good fondue etiquette.

The long fondue fork is used to dip the food into the cheese fondue pot. Once you have dipped your chosen food into the cheese, you should then use your regular fork to slide the food onto your plate. You should not eat directly from the fondue fork, as this is considered bad manners and is also dangerous due to the forks being extremely sharp.

After dipping your food into the cheese, it is good etiquette to rotate the fondue fork over the pot until the cheese stops dripping. This will help to keep the table tidy and avoid any mess. It is also important to make sure you do not scoop the cheese out of the pot, and to avoid double-dipping.

If you are eating meat or fish fondue, you can use your dinner fork to eat directly from the fondue fork, as the dinner fork is used as an eating utensil.

The best cheeses for fondue: fontina, Gruyère, and gouda

When it comes to the best cheeses for fondue, fontina, Gruyère, and gouda are indeed excellent choices. These three cheeses are known for their creamy, buttery textures and rich, complex flavours, making them ideal for melting into a smooth and indulgent fondue. Here's a more detailed look at each of these cheeses:

Fontina

Fontina is a semi-hard cow's milk cheese from northern Italy. It has a dense yet airy texture and a sweet and savoury flavour profile. Its creamy nature makes it perfect for fondue, as it melts well and adds a delightful taste to the dish.

Gruyère

Gruyère is a traditional Swiss cheese that is hard in block form and has a yellow colour. It offers a sweet and slightly salty flavour, with nutty notes that become more complex and earthy as the cheese ages. This cheese is a classic choice for fondue, adding a unique flavour and melting smoothly into the mix.

Gouda

Gouda is a popular Dutch cheese made from cow's milk. It has a bright yellow appearance and a mild, woody, and smoky flavour with a hint of caramel and nuttiness. As a semi-hard cheese, gouda is another excellent melting cheese, making it a popular choice for fondue.

When combined in equal proportions, fontina, Gruyère, and gouda create a bold and complex flavour profile that is perfectly suited for fondue. The key is to grate these cheeses finely and mix them thoroughly with cornstarch before melting them slowly and constantly stirring to achieve a smooth and luscious fondue.

What to dip in fondue: bread, apples, crudites, bacon, roasted baby potatoes, steamed broccoli, pickles

When it comes to eating at a fondue restaurant, the key is to choose a variety of dippers that will enhance the flavour of the fondue and provide a balanced dining experience. Here are some ideas for what to dip in your fondue, focusing on the suggested items: bread, apples, crudites, bacon, roasted baby potatoes, steamed broccoli, and pickles.

Bread

Bread is a classic dipper for fondue, especially when it comes to cheese fondue. Go for a crusty, crispy bread that can soak up all the cheesy goodness. A French baguette or sourdough loaf is a great choice, but you could also try walnut bread or rye bread for a unique flavour profile. Cut the bread into bite-sized cubes or slices that can be easily skewered or dipped into the fondue.

Apples

Apples are a perfect fruit option for dipping in fondue, especially tart varieties like Granny Smith. They provide a crisp, crunchy texture and a refreshing flavour that pairs well with the richness of the fondue. Cut the apples into cubes or slices, which are easier to spear and dip than slices.

Crudites

Crudites, or raw vegetables, are a common choice for fondue dipping. Go for fresh, crunchy vegetables like carrots, bell peppers, cauliflower florets, broccoli florets, and cherry tomatoes. If you prefer your vegetables cooked, you can lightly steam or blanch them before dipping.

Bacon

Bacon is an unexpected but delicious addition to your fondue spread. Make sure to use baked bacon so that it is nice and crisp and won't break off into the fondue pot. Since bacon can be tricky to skewer, simply dip the slices directly into the fondue.

Roasted Baby Potatoes

Roasted baby potatoes are the perfect size for dipping into fondue. They have a similar taste to cheesy baked potatoes, and their small size makes them ideal for dipping. You can also try other types of potatoes, such as fingerling potatoes or French fries.

Steamed Broccoli

Steamed broccoli is a healthy and tasty option for fondue dipping. It adds a bit of freshness to the meal and pairs well with the cheese fondue. You can also try other cooked vegetables like asparagus, cauliflower, or Brussels sprouts.

Pickles

Pickles, especially cornichons (small dill pickles), are a surprisingly delicious dipper for fondue. They add a tangy, sour flavour that pairs well with the creamy cheese. Just make sure to blot any excess brine before dipping to avoid making the fondue too watery.

Remember to provide a variety of dippers for your guests, so they can enjoy different flavours and textures with their fondue. Happy dipping!

How to make fondue: grate the cheese, add cornstarch, use good wine, add the cheese slowly and stir constantly

To make a classic cheese fondue, you'll need to grate the cheese, add cornstarch, use good wine, and add the cheese slowly while stirring constantly. Here's a step-by-step guide:

Grate the Cheese:

Start with a good-quality, low-moisture cheese that melts smoothly. Classic options include Gruyère, Emmenthaler, Jarlsberg, Swiss cheese, and Gouda. For a more complex flavour, you can combine different cheeses like Gruyère, Fontina, and Gouda. Grate the cheese to ensure quicker melting and a smoother fondue. You can use a food processor with a grater blade or a coarse microplane grater.

Add Cornstarch:

Combine the grated cheese with cornstarch, tossing thoroughly to coat all pieces. Cornstarch helps thicken the fondue and prevents the cheese from clumping. It also makes the fondue gluten-free. If you don't have cornstarch, you can use flour, but cornstarch leaves less of an aftertaste.

Use Good Wine:

Classic cheese fondue calls for dry white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine helps keep the cheese mixture smooth and gives it an even texture. Make sure to use a wine that you would enjoy drinking, as the taste of the wine directly impacts the taste of the fondue.

Add the Cheese Slowly and Stir Constantly:

Resist the urge to dump all the cheese into the pot at once. Add the cheese a little at a time, stirring constantly between each addition to ensure a smooth fondue. This step is crucial for achieving a buttery smooth texture. Stir in a zigzag pattern to prevent the cheese from balling up.

Once you've added all the cheese and it's melted and creamy, you can stir in some brandy, cognac, or cherry brandy for an extra note of flavour. You can also add some Dijon mustard and nutmeg for a more complex flavour profile.

Now you know the basics of making a delicious cheese fondue! Remember to serve it with an assortment of bite-sized dipping foods, such as bread cubes, apples, roasted potatoes, broccoli, sausage, and more. Enjoy your fondue creation!

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