I’d like to talk to you today, about something that has changed my life recently. An experience in culinary bliss unlike anything else in the world. I’m talking of course, about fondue. In Switzerland, fondue is a pretty big deal. The Swiss love it, which is good, because I love it too 
If you have yet to experience the magic that is known as fondue, or don’t know what I’m talking about, here is what the Fondue Wikipedia entry has to say:
Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term is derived from the French verb fondre (to melt), in the past participle fondu (melted).
Diners use forks to dip bits of food (most often bread) into the warm semi-liquid sauce (commonly a cheese mix). Heat is supplied by a wicked or gel alcohol burner, or a tealight.
While cheese fondue is the most widely known, there are other pot and dipping ingredients.
Yeaaaahhh, that’s right. A big bowl of melted cheese. You dip bread into it. That’s it. So simple, yet so perfect.
Two weekends ago Paula and I went out for some tasty fondue at a restaurant in Plainpalais, Geneva after venturing around the expansive Parc des Bastions. It was an experience we will not soon forget… and even though I’m still full, I’m looking forward to going out for more fondue again soon!
Insider Tip: Don’t drink beer with fondue or you’ll explode… white wine is the way to go 