When visiting Switzerland, you have to try really hard to avoid fondue. There are special fondue restaurants and most local eateries we saw offered this multi-thousand-calorie dish.
Much as pasta tastes different in Italy, fondue tastes different here. For one, it’s very smooth. Less gloppy, you could say. The restaurant in which we ate used grappa in all the variations rather than the milder kirsch that most home recipes call for.
We ordered two different kinds and devoured both. Obviously, an all bread-and-cheese dinner affected my brain since I don’t recall what the differences were – maybe one was spicy and one was plain. Regardless, they were both delicious and decadent.
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