Here's a fairly typical example - in case you thought I was making it up - why would I do that though? Base price 27.80, cornichons and pearl onions are extra, add drinks (even soft drinks) and as I said you're talking 30-40 a head. Also, anyone who sits down there and discovers he/she doesn't like melted cheese after all is pretty well out of luck. There is literally nothing else on the menu but fondue, raclette, and a couple of starters and desserts.
That's great but the OP is in Zug, which means they are much more likely to pay Zug-and-Zürich prices than Jura prices.
Then it's not proper fondue.
And good Kirsch doesn't taste 'chemical'.
The real question is: Zuger or Schwyzer?
Tom
Of course I didn't think you were making it up- just extremely surprised!
BTW onions and cornichons are not traditional with fondue, but with raclette- so here is another surprise.
As said, most restaurants will be happy to count 1 portion (200gr normally) for 2 or 3 kids.
Ah well, if anyone in the Neuchâtel-Yverdon-Lausanne-Bienne (sort of ... ) area wants to try excellent fondue with excellent cheese in a friendly atmosphere at cost, all equipment provided (our cheese monger lends the fondue pots and glasses when she sells the cheese)- you are welcome- Let's organise an event- 40 people max, children welcome. Even though I am a big stirrer- I'd need a few people to take it in turn to stir the pots (and never forget, always in a figure of 8 ).
Bring your own wine and will make big pots of tea (cold soft drinks not a good idea with fondue) for those who wish + kids.
I'd be questioning their pan washing techniques and products - certainly shouldn't be the kirsch.
I don't know... but I was told that this place is well-known for its fondue, so I assumed they knew what they were doing. (My husband just told me the name of it is "Chaeshalp"). Fondue definitely seemed to be their main dish, at least during that season.
Anyways, we obviously all taste things differently. But even my Swiss husband is not usually fond of fondue ( ) with kirsch in it.
Sounds like it might be a fun do.
Not traditional but very very tasty.
A Thurgauer variation, from one of my old Swiss cookbooks, is a sort of reverse cheese fondue. Heat cider, dip cheese bits into it with a fork, pull them out when just about melted and eat. No idea if/where you can get that in a restaurant, but we've made it at home and it's delicious.
Oh yes, excellent idea for an event!
I've been making cheese fondue for my daughter since the winter after we moved, she was three. To start I would dip for her, two forks, one hot, one cool. Now she dips herself, she is 6. Also I tend lightly steam some carrots, brocolli and cauliflower so she has something with a bit more flavour and vitamins to dip.
I use the moutli-moutli (sp?) mix mostly with a Swiss white wine base, and crush the garlic. I leave the kirsch until she's had enough, and then add it.
(Yes I know my introducing veggies and chrushing my garlic I have offended all the fondue puritans.... I'm a maveric).
P.s. Fondu.
Hard cider, or non-alcoholic? What cheese would you recommend?
Sunds delicious.
Go for it, Odile! Unfortunately my OH hates the stuff - and it is a long way to travel for a meal only one of the four of us would eat.
I'll get one of my little microwaveable pots and join you in spirit though
We could arrange a little table for us fondue haters. I can't stand the stuff either so I'd happily keep him and the littlies company.
I think this thread is making me constipated.
The cookbook just said "Most" and "Käse"... I wouldn't think Süssmost though.
We normally use non-alcoholic Süüremost and whatever hard-ish cheese we've got on hand - cheddar, Red Leicester, Appenzeller and Sbrinz have all made appearances before now. (Given that it's a Thurgau recipe I suppose Tilsiter is probably the most authentic, but I'm not a huge Tilsiter fan so don't usually have it lying around in the fridge.)
The harder the cheese the thinner you need to slice it (the recipe says to do it "like Hobelkäse") so that the outside of each bite doesn't melt and drip away while the inside is still cold. By the end of the meal you will have a layer of cheesy cidery sediment at the bottom of the pot. Don't pour this away, it's the best bit!
I grew up in NJ on fondue...good 70's parenting. My motber bought the cheese from a local cheese merchant (who put it through a grating machine on the spot) and also baked awfully good baguettes. When my mother died the family fondue pot (and forks) was one of the first things I claimed It doesn't get used that often, but I always make cubes of the bread ends and keep them in the freezer, just in case. (Incidentally, I thought the alcohol evaporates when the cheese is heated and leaves the flavour, or is that what children don't like. I have always cooked with wine and even when children were tiny always asked for more sauce/jus.) There was a restaurant in NYC on 54th St (?) betwn 6th and 5th Ave called La Fondue - wonder if it is still there. My high school friends and I sometimes went there when in.the city for a ballet or concert. We didn't know better
As for the ready-made versions of cheesy glop - on a nice winter's day on the side of a mountain, heated in a Trangia/Primus type stove,
On the topic of cheese, does anyone here have experience of replacing the stone slab from a raclette grill? After 20 years ours cracked last week, luckily once we had finished the meal. Best place to source, approx cost?
And, as OP was inquiring about fondue and children, even if not authentically Swiss, I'm sure they would devour the chocolate version
If your kids are not fussy eaters and can eat dairy, then this can be quite an exciting meal for them. Incidentally, we had our first fondue in Switzerland yesterday at our neighbour's place and all the kids (5 of them from 3 to 5.5 years old) had lots of fun dunking bread and pears in the cheesy mixture.
I'd second having a fondue at home - it is not that tricky - you can buy a fondue set for less than a hundred francs. It will be more fun doing it at home, as (a) you can choose what to add in the fondue - we had champagne for the grown ups and apple juice in the kids' version; and (b) you can choose what you want to have with the fondue (we had bread and pears for dipping, with mais, cornichons and asperge tips on the side).
Bon appétit
Slightly surprised no-one's mentioned the traditional fight over the 'religieuse' (the crust that forms at the bottom of the cheese fondue pot).
http://www.ville-geneve.ch/index.php...&id_detail=569
I've known people keep the crusts and freeze them until home-sick family members are home on holiday!
Not my cup of tea, so I just sit back and watch the argument while sipping the home-made kirch supplied by #2 son's swiss-german in-laws.
You can pick a complete set in your local charity shop for a lot less than that!
I thought fondue was the meal for fussy eaters? I mean, it's basically cheese and bread.
I agree with it being fun though. I think that's one reason why they like it.
Once a year is enough for me.
Anjela, thanks for the tip - I had no idea you could get them at a local charity shop . Will keep my eyes peeled next time I am out and about ;o)