Fondue, Swiss style…

When you think of Switzerland what comes to mind?  For me it’s cows with big bells, Swiss chocolate and Swiss cheese fondue!

Hubby had fondue with his colleagues a while ago and has been pestering me to try it, but as I pictured it as a winter warming dish that leaves you feeling heavy I kept putting it off (to be honest I was a bit of a sceptic).  Now with winter upon us and the chill setting in it felt like the right time.

So last Saturday night we booked a table at the Auberge de Savièse (http://www.aubergedesaviese.ch/Default.asp?315335D3741663E62683307333D36E) as they specialise in Swiss fondue.  It is situated in the busy Rue de Pâquis in Pâquis.  We had walked past it many times and a few people had mentioned good things about it.  Our friends joined us for the evening.

The outside of the restaurant looks pretty normal but when we walked in and sat at our table it felt like we were transported to log cabin in the mountains.  The interior looks like an authentic Swiss log cabin and even has a cuckoo clock. It feels warm and cosy and you feel miles away from the busy Pâquis area.

The cuckoo clock

Swiss fondue typically comprises a communal fondue dish (usually shared by 2 people) in which a mixture of cheese is melted with wine and seasoning.  Some cornstarch is also added to ensure the mixture does not split.  Other things can be added to the fondue to add flavour and enhance the taste.  Swiss fondue is usually served with bread.

Dipping some bread

They say it is an art to get the ratios correct and Auberge de Savièse seem to have mastered the art as our fondues were delicious!

Delicious...

We ordered one regular fondue for two people and one mushroom fondue for two people and we all four shared them.  They gave us bread but we also ordered some baby potatoes. Then the fun began. Using the skewers we dunked chunks of bread or baby potatoes into the melted cheese.  We impatiently waited for the cheese to cool (burning our mouths a few times when we could not resist).  The regular fondue was tasty and delicious and I really enjoyed the mushroom fondue. 

We ordered a bottle of Swiss white wine as it is apparently what is recommended with Swiss fondue. It is said to help prevent the cheese from solidifying in your stomach and aid the digestion process (we just think they use it as an excuse to drink more wine J ).

For dessert we had some pineapple soaked in kirsch. Kirsch is a clear, colourless brandy traditionally made from cherries.  One again this is said to aid digestion. One word of warning...it is STRONG and takes your breath away.

Surprisingly I really enjoyed the fondue evening much more than I expected.  Yes it is artery clogging good and yes you feel really full after but I also felt content and enjoyed the cheesy flavours more than I thought I would. 

I would definitely recommend Auberge de Savièse.  The fondue was great and the staff were all very friendly and provided great service.  I would recommend booking as the restaurant was fully booked and many people were turned away.

So from a sceptic to a lover of Swiss fondue...who would have thought!