Fondue

[diode]

Le 13 déc. 2011 à 18:14, Romain / rXg a écrit :

> We call it the Fondue bourguignonne ...  but the name fondue came
> originally from Switzerland  :)

- Raclette is Swiss (the real deal is with the cheese from Val de Bagnes in Valais. French cheese are very regular but need usually to get some time in the fridge, real Bagnes is not regular in taste but good ones are to die for (note the milk comes is coming from the local variety of cows that we organize "queen fights" with, the Hérens cow.

- Fondue too (too main variants, with only Gruyère, with white wine, of with Vacherin fribourgeois, with water) Prefer the Gruyère version (mix 2/3 of old "salted" and a third of mild.)

- Fondue bourguignone was created by a swiss cook in his restaurant in France, so a bit of a mix.

- Fondue chinoise (lots of versions, mainly meat in thin slices, or fish with vegetables you cook at taste in a boiling bouillon, served with sorts of mayonnaises and customed butters) I don't know.

Note that all of these will drive you to your tomb more sooner than later… ;)

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