Cheese FonduePerhaps the reason for our unexpectedlove for fondue is that, under the guise of a cheese delicacy, we have been given back the lost joy of cheerful, relaxed unity, literally "around a common pot". In addition, in our gloomy climate, this is a great way to warm up. And most importantly, fondue is simply very tasty. We owe the appearance of this dish to the resourcefulness of the shepherds of the Swiss Alps. It was they who adapted to melt cheese with wine in a pot and dip bread in it in field conditions. Fundamentally, the technology has not changed since then, but it has acquired a lot of variations and nuances. Today, fondue is prepared with the addition of shallots, garlic, mushrooms, bacon and even tomatoes. The types and proportions of cheese also differ. In the western part of Switzerland - mainly in the French-speaking cantons - Often take two parts of the harder Gruyere cheese to one part of the soft Emmental. In the east of the country (Zurich and the neighboring "German" cantons) they like the creamy Appenzeller. Fribourg offers a fondue of two rather spicy, rich-tasting cheeses - Gruyere and Vacherin. And everyone insists that fondue using these cheese combinations is the traditional recipe. However, Switzerland is not alone in such gastronomic disputes, which have long been maintained only as a tribute to tradition. And everyone agrees on only one thing: fondue is unthinkable without the addition of dry white wine, as well as kirsch - local cherry . This is a classic. True, once on New Year's Eve in Bern I was treated to a homemade fondue prepared with semi-sweet sparkling wine. Thanks to this, the festive dish turned out to be unusually tender and aromatic. Fondue is always accompanied by hot tea, which is amazing in itself. After all, the Swiss are not big fans of "tea parties", and in all other cases, they will certainly prefer coffee to tea. Classic Fribourg recipe for 5 people
- 500 g Gruyère cheese
- 500 g Vasherin cheese
- white table wine (5 deciles)
- white pepper
- Cayenne pepper
- nutmeg
- lemon juice (about a shot glass)
- 4–5 cloves of garlic
- kirsch (about a glass)
- 12 g cornstarch
Fondue pot is rubbed cutgarlic cloves. In it, on the stove, a mixture of cheese is melted, white and cayenne pepper, nutmeg, lemon juice and garlic are added. 12 g of cornstarch mixed with a glass of kirsha and poured into the cheese mixture. Preparing to boil. After that, the pot is transferred to the lighted burner and served to the table. Accompanied by diced white bread and washed down with hot tea. If you organize fondue by all the rules, dipping the bread in advance into a glass with kirsch and only then in boiling cheese, then believe me, long after this meal, after the Swiss, you will look at the Brownian movement of the rest of the world from the position of happy neutrality.
Fondue is not a meal for solitary eaters."Pantagrueling", as my friend jokes, is necessary in company to become warm and kind from cheese, tea and kirsch. And, from the Swiss point of view, in no case in the summer. Even if it's freezing outside and it's high time to warm up with hot cheese, don't look for it on the menu and don't ask for it to be cooked - it's pointless. From April to September, with the exception of restaurants trampled by the boots of Japanese tourists, no self-respecting establishment will serve it. In the eyes of locals, fondue in the summer is a senseless indulgence. Like raspberry jam for us, which may be good in itself, but for some reason is only cooked in case of fever, and at other times - gooseberries and strawberries are welcome. But meat fondue (Fondue Chinoise), although also tied to the cold season, oddly enough, is much more common in the summer. Apparently, because the historical roots of this dish, literally translated as "Chinese", are somewhat erased. Almost like our Olivier, known abroad as "Russian salad". Approximately the same with Fondue Chinoise. Having left this luxury an Asian name, the Swiss have slightly changed the content. In general, the scenario is the same as with cheese fondue. A heated pot with boiling oil or broth is placed on your table. Thinly sliced assorted meats are served separately: beef, pork and horse meat. By the way, many restaurants specializing in meat fondue work on the principle: pay once and get an unlimited amount - that is, for slaughter. I came across the best fondue to date in the town of Bulle, not far from the Gruyère Castle. It was in this completely unpretentious-looking Cafe de la Gare near the train station that I tried the highest manifestation of Swiss love for cheese. In general, fondue is just the case when the "landish" simplicity of the place and the remoteness from the centers of civilization are a guarantee that everything will be done conscientiously, without playing into the hands of the average tourist taste. And in addition, they use their own cheese from local small cheese dairies. And if you like the dish, you can ask the owners about the composition of the cheese mixture and buy it either from them or from a nearby farm shop. And, having returned home, you can get down to business yourself. Where to try fondue in Switzerland
- In the city of Sion (canton of Valais) - La Cave de Tous-Vents - a restaurant in the vaulted cellars of the 13th century (Rue de Châteaux, 16, tel.: 027 32246 84).
- Not far from Zurich, in the town of Othelfingen, there is a restaurant FormARTgini specializing in cheese dishes (Hinterdorfstrasse, 17, tel .: 079 404 48 80).
- In Geneva, in the old town, Les Armures (Rue Puit St-Pierre, 1, tel.: 022 3109172), where Bill Clinton was recently spotted.
- The most cherished place of Genevans will probably be Cafe du Soleil (Place du Petit-Saconnex, 6, tel .: 022 733 34 17) that has been operating for 400 years.
Where to try fondue in MoscowThere are several restaurants in Moscow that include fondue on their menu.
- You will find classic Swiss recipes in the Alpine cuisine restaurant "Chalet" (Elektrolitny pr-d, 7, bldg. 2): there you will be offered toasted bread, olives, pickles and apple slices with cheese.
- You can also try a pretty decent fondue inchain establishments. For example, in the coffee shops "Cafemax" (ul. Novoslobodskaya, 3; ul. Pyatnitskaya, 25) they serve cheese fondue with pieces of bread and chocolate with the addition of cream and cognac (with it you will be offered "Savoyardi" cookies, bananas, kiwi, pineapple and strawberries).
- While the capital is just trying on this dish, the specialized restaurant La Fondue (Nevsky Prospect, 90/92), where fondue festivals regularly take place, has already been opened in St. Petersburg.
