We cannot avoid the eternal debate on the Swiss or Savoyard origins of fondue. But what do chapel quarrels matter, the main thing is not to lose your piece of bread in the bottom of the fondue pot. Since the classic, only composed of cheeses whose blend remains at the choice of each and according to the local productions, the fondue has made a trip by summoning other flavors, of mushrooms, truffles, even tomatoes, which have generated equally delicious variants. If you can prepare it at home, taking care to choose your cheeses well, fondue is, in contrast to raclette, a dish that is eaten above all at the table of a restaurant, for lunch as well as for lunch. evening. And even only for a meal together.Here are ten good addresses for you to feast on.
To read also Berthoud, tartiflettes, crusts… Small details of the dishes to taste in the mountains for cheese fondues
La Fondue, in Val Thorens
With such a name, we say to ourselves that this is necessarily the place to enjoy a… fondue.
Decor worthy of a mountain refuge for this very dedicated restaurant at the Val Thorens hotel ...
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