One of my colleagues had a few people over for a fondue dinner tonight. One of the dinner guests was Swiss. The two of them prepared the fondue while I stayed out of the way by volunteering to cut up the bread. (I thought I was signing up for something very simple by cutting bread, but there were strict instructions to keep enough crust to avoid the risk of losing a piece of bread in the fondue pot!)
Somehow the ratio of ingredients was a little bit off, and my Swiss colleague claimed it was a tragedy that the fondue was so liquid-y! Exact quote (in French): “Never in my life have I seen a fondue like this.”
However, this confirms my fear that it’s more complicated to prepare a fondue than just melting cheese in a pot. I’m not sure I’m ready to tackle this challenge, so I’ll continue taking my guests out for fondue in restaurants.