Fondue lunch is a Fromagination winter tradition, and our communal table is still set this week for more fans of Swiss culture!
Aside from the great tastes – our three-cheese fondue recipe, roasted vegetables, bread and cornichons – the dipping, eating and communing is part of the fun of fondue. We talk to guests about the tradition that came from poor people in Switzerland, and how the best part of the meal is sometimes at the end when you get to clean the fondue pot. And we explain the various cheeses we use to create such a fabulous taste….well, those and the wine that goes in, too!
The Wikipedia “fondue” reference list 1699 as the first time cooking/melting cheese with wine was listed in a book, published in Zurich. From there, it took on the French passive past participle for melt (fondre) in 1735 as a noun, and voila!…fondue. It was promoted as a Swiss national dish beginning in the 1800s.
You may not feel very Swiss today, but we’ll bet you feel happier after a fondue lunch with friends. Frigid weather and hot cheese seem to go well together. Come in, get your fondue fork pointed toward the pot, and let your winter stress melt away.
See our fondue schedule to make a date for lunch!