The woman who seated us and served us was very friendly and professional. Even though the menu was extensive with an assortment of dishes from the Alsace region, as you can probably guess, we already knew what we would be ordering even before we were handed the menus. Fondue!
The dish consists of a delicious melted mix of flavorful Gruyere, Emmentaler and/or Beaufort,cheese, and light dry white wine, served in a communal pot fondue pot (caquelon) over a chafing stand (réchaud) heated with a spirit lamp, and eaten by dipping long-stemmed forks which are tipped with chunks of crusty French bread, into the cheese.
Since the 1950s, the name "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil. But Susan had her heart set on the traditional cheese version, so we ordered a Fondue Savoyard with mushrooms. She was delighted with the fondue we received.
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