Fondue savoyarde: a brief history - Tufts European Center (2024)

FAQs

What is the history of fondue Savoyarde? ›

Fondue, which comes from the French “fondre”, meaning “to melt,” had its origins in 18th century Switzerland as a means for farm families to stretch their limited resources during the winter months. With some remaining cheese, some stale bread, and a dash of wine the family could gather around the hearth.

After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity. Fondue is also often associated with mountains and winter sports.

Fondue was first described in Homer's Iliad as a mixture of goat cheese, flour, and wine. The name “fondue” comes from the French word “fondre,” meaning “to melt.” The dish initially served as a way for farm families to stretch their sparse resources during the long winter months.

Fondue is known as one of Switzerland's national meals, but in fact this delicious dish mad out of melted cheese is made not only in Switzerland, but also in the Alpine regions of Italy (Piedmont and Valle d'Aosta) and France (Savoy).

1. a person born or living in Savoy. 2. an actor, producer, or enthusiastic admirer of Gilbert and Sullivan operas.

Fondue rules

You must not double dip, and never put your fork directly into your mouth. You can grab it off with just your teeth, but the best way is to slide it onto your plate and use a regular fork to eat it.

Fondue fork. a long-handled fork used to dip bread, fruit, or other foods into a pot of melted cheese, chocolate, or other similar dip.

a(1) : a preparation of melted cheese (such as Swiss cheese and Gruyère) usually flavored with white wine and kirsch. (2) : a dish that consists of small pieces of food (such as meat or fruit) cooked in or dipped into a hot liquid.

There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.

The Swiss answer to potato lakes or hash browns, rosti is the national dish of Switzerland. Thinly slices potatoes are fried in oil. The classic rosti is only potato, but you'll also find eggs, bacon, apple, and cheese mixed in. Pair rosti with eggs or breakfast sausages for a hearty, traditional Swiss meal.

What do Swiss eat with fondue? ›

Bread is the main accompaniment, although boiled potatoes, charcuterie, and cornichons or other pickles can also be served. Veggies, fruit, and boiled eggs are not traditionally used in Swiss fondue. Take a piece of bread and spear it firmly on your fondue fork so that the crust is on the outside.

Traditionally, the dish involves preparing beef; however, variations might include chicken, pork, or even game meats. The chef slices the meat into small portions and skewers them onto long forks. Then, they immerse the forks in hot liquid for diners to cook the meat to their preferred level of doneness.

The main difference between a Swiss and French cheese fondue is that the Swiss one is made with 2 cheeses and often known as a 'moitié moitié' It is made using equal quantities of Gruyere and Vacherin normally from Fribourg – this gives a paler creamier version of the fondue.

Fondue Savoyarde is one of the most famous dishes to come from the Savoie region, which lies at the heart of the French Alps and is home to many of France's most fashionable ski resorts. The food here is rich and hearty—perfect for capping off a day on the slopes.

Switzerland, a land of breathtaking landscapes, impeccable watches, and, of course, exquisitely cheesy cuisine. Among the myriad of culinary delights, fondue stands out as the national dish and a quintessential Swiss experience much better than any melting pot anywhere around the globe.

By melting the old cheese in a communal fondue pot (caquelon in Swiss) over a portable stove (réchaud) heated with a candle or spirit lamp dipping and eating stale bread became a please instead of a punishment. Soon the Swiss were fondueing all their old stale bread and having fondue feasts all around.

Fondue bourguinonne is a kind of fondue, where pieces of meat are dipped and cooked in hot oil. Usually it is served with a number of dips, which are based on mayonnaise. It was created and first served in Lausanne, Switzerland, in 1948.

Therefore we could call it the “fondue capital” of Switzerland. In Geneva, fondue is made half-half (moitié–moitié) with Gruyère and Fribourg Vacherin cheese. From the many places, we will choose four to present in our article, which in our opinion could be ranked among the best in the world.