Cheese, Beef, or Chocolate?
Switzerland has a long history with Fondue. The earliest known recipe for this dish comes from a 1699 book published in Zurich, under the name “Käss mit Wein zu kochen”, which means “to cook cheese with wine”. Basically, the instructions are to melt cheese with wine and dip bread into it.
Fondue was then popularised as the Swiss National Dish by the Schweizerische Käseunion (The Swiss Cheese Union) in the 1930s as a way of increasing cheese consumption. Fondue continued to be campaigned aggressively throughout Switzerland and they used the slogan “La fondue crée la bonne humeur” which means “Fondue creates a good mood”.
After almost 30 years, another evolution of fondue is created by Swiss restauranteur Konrad Egli. He introduced the fondue bourguignonne (Beef Fondue). Where in the beef is dipped into oil and served with numerous dipping sauces.
The last type of fondue to be created was in the 1960’s is the Chocolate fondue, this was a joint creation of Kondrad Egli with chocolate brand Toblerone to promote the brand. Bread, fruit, and marshmallows are dipped into a pot of melted chocolate.
You can enjoy the these three Fondue choices at Old Swiss Inn, the first restaurant to serve Fondue in the Philippines. Old Swiss Inn was opened in 1946 by Swiss national Emil Landert, and until today, they continue the tradition of ‘La fondue crée la bonne humeur’.
Choose from the various fondue selections at Old Swiss Inn:
- Waatlander Fondue
- Walliser Fondue
- Scamorza Fondue
- Fondue Bourguignnone
- Toblerone Fondue
Indulge your next pot of Fondue at the Old Swiss Inn.