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The fondue dish quickly spread to the kitchens of the whole world and in each of them acquired its special individuality, thanks to experiments with its preparation.
The Fondue recipe was officially published by the French gastronome Brillat-Savarin who, in 1794, made the first recipe based on Gruyere cheese, egg and butter.
Fondue is Switzerland's national dish, a melting pot of different flavors and aromas, similar to the country itself–a melting pot of people and different cultures.