A Delicious Dip: Exploring The Decadent World Of La Fondue

Fondue is a Swiss dish consisting of melted cheese and wine, served in a communal pot over a portable stove. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name Käss mit Wein zu kochen ('to cook cheese with wine'). Fondue was popularized in North America in the 1960s and remains popular today. Since then, the term fondue has been generalized to other dishes, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. Fondue is a fun and social way to enjoy food with friends and family.

Characteristics of La Fondue

La Fondue is a popular fondue restaurant

La Fondue's menu showcases the versatility of fondue, with options such as their 4-course meal that includes a salad, cheese fondue, entree, and chocolate fondue. The restaurant offers a range of cheese fondue blends, including the classic cheddar, Swiss and white wine blends, and four-cheese and sparkling white wine blends. Patrons can also create their own unique fondue combinations.

The restaurant's cooking methods add to the fondue experience, with options like the Euro-grill from Munich, a vegetable broth of carrot, red pepper, and herbs, and spiced red wine with cloves and rosemary. La Fondue also offers a variety of dippers to accompany their fondue, such as farmer's market vegetables, meats, and seafood.

La Fondue's dedication to the art of fondue has earned them the OpenTable Diners' Choice Award for 2024, showcasing their popularity and commitment to excellence. The restaurant also offers a late-night chocolate menu, further catering to fondue enthusiasts looking for a sweet treat.

With its diverse menu and creative cooking techniques, La Fondue has established itself as a go-to destination for fondue lovers, providing a unique and indulgent dining experience. The restaurant's success and awards testify to its popularity, making it a must-visit for anyone seeking a fun and interactive dining experience.

Fondue is a Swiss dish

The word "fondue" comes from the French verb "fondre," which means "to melt." The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, which describes cooking cheese with wine and dipping bread in it. However, the term "cheese fondue" originally referred to a dish with eggs and cheese until the late 19th century. The first known recipe for the modern cheese fondue without eggs was published in 1875.

Fondue is typically made with a combination of cheeses, wine, and seasoning. Traditional Swiss cheeses used in fondue include Emmental and Gruyère, although other cheeses such as Gouda, Fontina, and Appenzeller can also be used. The caquelon (fondue pot) is usually rubbed with a cut garlic clove, and cornstarch is added to the wine to help stabilize and thicken the mixture. The grated cheese is then added and gently stirred until melted.

In addition to bread, various foods can be dipped into the cheese fondue, such as vegetables, meat, potatoes, and apples. It is important to note that the cheese fondue does not cook the food, so meats should be cooked beforehand. The traditional way to eat fondue is to spear a piece of food with a fork, swirl it in the pot, and then eat it. Fondue is often served with white wine or black tea, and the addition of an egg and Kirsch schnapps towards the end of the meal is also recommended.

Over time, the term "fondue" has been generalized to other dishes served in a communal hot pot, such as fondue bourguignonne (hot oil with meat) and fondue au chocolat (melted chocolate with fruit or pastry). Fondue has become a symbol of Swiss unity and is often associated with mountains and winter sports. It is a popular dish for social gatherings and is known for creating a fun and enjoyable atmosphere.

It consists of melted cheese and wine

Fondue is a Swiss dish that consists of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. It is eaten by dipping bread and sometimes vegetables or other snacks into the cheese using long-stemmed forks.

The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The word "fondue" is the feminine passive past participle of the French verb "fondre" ('to melt') and so means "melted". It was first attested in French in 1735, in Vincent La Chapelle's "Cuisinier moderne", and in English in 1878.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish as a way of increasing cheese consumption. Fondue was popularized in North America in the 1960s and remains popular today.

There are many variations of fondue, such as using beer instead of wine, or adding ingredients like garlic, nutmeg, kirsch, or other types of cheese like Gouda, fontina, or Emmental. The traditional Swiss cheeses used for fondue are mainly Emmental and Gruyère.

Fondue is typically prepared by bringing wine to a simmer in a fondue pot, mixing in flour or cornstarch, and then adding the grated or shredded cheese a little at a time, stirring until melted. Additional wine may be added if the fondue becomes too thick. The cornstarch or other starch helps to stabilize and thicken the mixture.

It is served in a communal pot

Fondue is a Swiss dish that is served in a communal pot known as a caquelon or fondue pot. It is typically made with a combination of melted cheese and wine, heated over a portable stove called a réchaud, which is fuelled by a candle or spirit lamp. Diners then dip long-stemmed forks with pieces of bread, vegetables, or other snacks into the communal pot and eat directly from the fork.

The word "fondue" is derived from the French verb "fondre", meaning "to melt", and the dish was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s. It gained popularity in North America in the 1960s and has since become a symbol of Swiss unity.

The traditional cheeses used in fondue are Swiss varieties such as Emmental and Gruyère, although other types of cheese like Gouda, Fontina, and Appenzeller can also be used. The cheese is melted with wine, and sometimes other ingredients like garlic, cornstarch, and nutmeg are added to enhance the flavour and texture.

Fondue is a social and interactive dining experience, perfect for gatherings and parties. It encourages conversation and a sense of community as people gather around the communal pot. The social aspect of fondue is further emphasised by traditions such as the penalty for losing a piece of bread in the pot, which may include buying a round of drinks, singing a song, or even running around in the snow naked!

In addition to the traditional cheese fondue, there are also variations like fondue bourguignonne, where pieces of meat are cooked in hot oil or broth, and fondue au chocolat, where fruit, pastries, or other treats are dipped into melted chocolate. These different types of fondue all share the common element of a communal pot, bringing people together to share in the delicious experience.

It is eaten by dipping bread, vegetables or meat

La fondue is a Swiss dish typically consisting of melted cheese and wine, served in a communal pot and eaten by dipping in bread, vegetables, meat, or other snacks. The word "fondue" comes from the French verb "fondre", meaning "to melt". It is served in a ceramic pot, warmed from below by a candle or spirit lamp, to keep the contents melted. Diners spear their chosen dipper and swirl it in the pot before eating.

The traditional cheeses used in fondue are Swiss, mainly Emmental and Gruyère, but other cheeses such as Gouda, Fontina, and Appenzeller are also used. The cheese is combined with wine, cognac, or brandy, and a starch such as cornstarch is added to ensure the cheese melts smoothly. Fondue is often seasoned with nutmeg, salt, and pepper.

While bread is the classic dipper, there are many other options. Raw or cooked vegetables, such as broccoli, cauliflower, and carrots, are popular choices. Cooked meats, such as chicken, beef, and sausages, are also commonly dipped into the fondue. Potato or tortilla chips, hot dogs, and pretzels are other savoury options.

For those with a sweet tooth, fondue au chocolat, or chocolate fondue, is a popular variation. Fruit, pastry, marshmallows, and even cake can be dipped into the melted chocolate.

Frequently asked questions