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.
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.
He was already serving Swiss cheese fondue and wanted to add a dessert fondue to the menu. His recipe consisted of chocolate, heavy cream, and cherry brandy!
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.
Here's a brief overview of what you can expect when you make fondue at home: Bring wine to a simmer in a fondue pot, mix in the flour, then mix in the cheeses.