As soon as temperatures get cooler, a strange phenomenon takes place in Lausanne: everyone starts to feel like eating a fondue.
It’s one of the simplest dishes in the world that can be briefly described as half Gruyère cheese, half Vacherin Fribourgeois, pepper, a clove of garlic, white wine and bicarbonate of soda.
Of course, you can change the blend of cheese or add to the recipe with tomatoes, mushrooms, shallots or kirsch, champagne or beer instead of white wine.
Know, however, that even in its simplest and most traditional version (the “moitié-moitié”, or half-and-half, that is), you’ll rarely get no for an answer when you suggest a fondue. Even in summer. That’s because the half-and-half is to melted cheese what Federer is to tennis: an undisputed reference.
