Fondue: the evidence

by Sasha Wilkins on March 10, 2012 · 14 comments


This. This is not healthy. This is not good for you.

This is utterly delicious. This is Fondue moitié-moitié. A Swiss fondue, it’s essentially Gruyère and Vacherin Fribourgeois, melted with garlic, white wine and a little Kirsch, served with hunks of bread and steamed potatoes speared on long forks.


Meriel, Lily and I indulged for lunch in Vevey. (Where Laurie proposes to Amy in Little Women. It’s also the home of Nestle, but I’m more excited about the Louisa May Alcott connection.)


There may also have been meringues with the local cream from Gruyere. With a little framboise coulis, bien sur. I can’t say I was expecting a bucket of cream, but it didn’t present an insurmountable challenge.


Then we drove up into the mountains above Lake Geneva/Lac Leman for a little outdoor activity, a lot of pushing Lily on the swings and some sticking my head out of car window like a dog to get maximum amounts of crisp, clean Swiss air.


We got back home around 4pm, and I promptly fell asleep for two hours. That’s what a cauldron of melted cheese with a cream chaser, combined with mountain air will do to you.

I’ve cooked supper, and we are just waiting for Liz to arrive from Geneva airport, because tomorrow it’s all about Meriel’s baby shower – the reason L & I am here in Lausanne this weekend. With luck there will be no cheese at tomorrow, because I have now eaten roughly my year’s allowance.

PS I have heard tell of fudge made from la crème de la Gruyère. This sounds extremely dangerous.

Related Posts Plugin for WordPress, Blogger...

{ 13 comments… read them below or add one }

Leave a Comment

{ 1 trackback }

Previous post:

Next post: