Where can I get the best Fondue in Southwest Switzerland? I know they say it really takes an expert to make the best Fondue. But the Swiss are very well known for this menu. For anyone, who doesn't know what a Fondue is, it is simply made out of melted cheese where you will dip bread pieces or even potatoes (I like potatoes more). Plus, it goes amazingly with wine!
I'm an avid Fondue eater Abbey and let me tell you, the best one for me so far was a good deal at Pfistern at Lucerne You can select from the cheeses, up to a 100 variations and the prices range from 33-40 Francs. Yes, and definitely their cheeses combo with wine is a dream come true.
That's a good recommendation Petra but I think I have a cheaper one. Try the restaurant at the museum in the old town of Montreux. I heard they're selling fondues for as low as 25 francs. You can reach there by passing by Hotel rouvenaz taking along the Rue de Rovenaz or the cobbled street and after reacing the junction go uphill and straight towards Rue de marche
The restaurant at the museum in the old town is well worth a visit for food and will serve the dishes you are looking for. The museum is at the left side after the railway bridge. Hope this helps Abbey.
Thank You so much for the tips Petra and Michaela. Now I have a lot of options to choose from when looking for yet another scrumptious Fondue restaurant. Anyway, do you know anyone who is an expert on making Fondue? or even simply an expert on Cheeses? I really wanted to ask something about how to make the best homemade Fondue.
Homemade Fondue? You've come to the right place. I've been making fondues since I was a little boy. My mother told me how to make it.
4 cups of Swiss cheese, shredded
2 tbsp of all-purpose flour
1 clove garlic, cut in half
1 cup of white wine
1 tbsp of lemon juice
3 tbsp of kirsch, brandy, dry sherry or white cooking wine
1 loaf bread, cut into pieces
Put in the cheese and all-purpose flour in a plastic bag. Shake until the cheese is coat in flour.
Rub garlic on bottom and side of saucepan, discard garlic. Add 1 cup wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
Gradually add cheese mixture, about ½ cup at a time, stirring constantly with wooden spoon over low heat, until melted. Stir in kirsch, sherry, brandy or wine. Once liquid is incorporated, transfer cheese fondue to a preheated mini crock-pot.
Spear bread with forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in ¼ cup to ½ cup heated wine.
Hi all,
Without doubt Cafe du Centre in Lutry (Vaud) is the best place to have fondue...
Don't let the small place scare you off, the staff is extremely friendly.
Enjoy~!
Splendid thread! Thank you so much for the information. I, like Abbey, am also fond of fondue and I'm missing eating one since my long vacation in the United States. Their fondue there is really different from the Swiss Fondue.
Oh so that is where I went wrong when I tried my own version of fondue. I prepared too much of flour. I think I added in almost a cup of it. Silly me. Thank you for the concise recipe, joshua.Originally Posted by Joshua
In Lausanne, why not try the Fromagerie de la Grenette. They make quality cheeses and other milk products. I was able to taste one of the best fondues I have tasted in my life there. They also have a good selection of cheese types ranging from parmesan, to cheddar and even cottage.
I would definitely agree with Joshua - homemade fondue simply is the best. Plus, you can choose any cheese you want to melt it down so you decide how great it tastes (depending on the cheese) add a variety of breads (personally, I love white bread but of course whole grain, dark crust and co also fit perfectly) and then you just have to choose on the wine accompanying your fondue. I love Shiraz - above all Australian but unfortunately I do not get it in every local store around here so I sometimes order it.
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