|Posted on August 14, 2018 at 5:25 PM||comments (0)|
Spend an afternoon with your friends, family, and some of the finest artists of the region at La Fondue on September 9th. Learn all about our local artistry straight from the artists who will be on site to show and sell their talent to locals and visitors alike.
For more information on the event, and/or how you may be able to showcase your own work, visit the organizers at RootsofArt.work or stop by our fondue restaurant in Incline Village from 5:00 - closing every day.
|Posted on May 21, 2018 at 1:15 PM||comments (1)|
New Broth Fondue Options a Perfect Match for a Healthy Summer Meal
With summer around the corner, our fans are seeking new opportunities to enjoy our quaint setting at our fondue restaurant in Tahoe while they watch their weight in anticipation for the beach days ahead!
Make plans now to head to La Fondue in Incline Village for a healthy twist on the alpine favorite - with our Broth Fondue and protein, too!
In addition to our traditional cheese and chocolate fondue, we're serve a variety of our fondue dinner options with low sodium chicken or vegetable broth as the cooking ingredient. Along with this healthier option, we then serve a delicious selection of 'dipping' delights that can include shrimp, chicken, beef tenderloin, and vegetables.
Come check it out; we think you'll enjoy this lighter faire this summer, and all year-round!
|Posted on December 27, 2017 at 4:55 PM||comments (0)|
It's the season to celebrate and what a great place to do so than at La Fondue! We're opening early at 3:30 p.m. so come enjoy the best fondue at Lake Tahoe and then celebrate to your heart's content after a delicious dinner with us.
There are plenty of Alpine options from which to choose. Ever try Lamb Fondue? How about Fondue Bourguignon? Or go for the classic that includes the Grand Fondue Experience complete with a champagne toast!
Don't forget to save room for dessert! Locals just love our selection that includes yet is not limited to Chocolate Fondue (with your choice of Liquor if you want to splerge), Ice Cream Fondue and my favorite ... Apple Strudel!
As it's a busy night all over the Lake Tahoe region, we encourage you to book your reservation now ... and we'll be ready to celebrate with you!
|Posted on December 22, 2017 at 3:55 PM||comments (0)|
From our family to yours, we wish you a white and wonderful Christmas, Happy Hanukkah, and safe and scrumptious New Year.
Come see us soon for fondue at Lake Tahoe and join in the celebration of our One Year Anniversary this year!
|Posted on August 18, 2015 at 6:30 PM||comments (0)|
If you are like most of those who tuck cheese away in the fridge for a bit too long,
you’ll be able to appreciate this little bit of a blog about the history of fondue.
Tales tell us that the love of cheese dipping started back in the late 1600’s when early peasants created the recipe to use up old hard cheese and left over bread. Others beg to differ that it was more of a cultural transition that led to new ways to enjoy the fine cheeses found throughout Europe. Whether the art of fondue actually started in Switzerland or France is still up for a good bet, we don’t really mind either way.
Moreover, what most people think of as fondue today (melted cheese with bread cubes, cooked beef in oil, or melted chocolate) are not the fondues of the past. Melted cheese, typically Gruyere, was added to eggs, which were then scrambled. This suggests that the original fondue was actually a form of cheese soufflé.
Since the 1950s, the name "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit are dipped into a melted chocolate mixture, and fondue bourguignon, in which pieces of meat are cooked in hot oil; all of which we offer for our guests year-round at our fondue restaurant at Lake Tahoe.
Taking the trend on our own, our chefs at La Fondue on Lake Tahoe’s north shore now offer fondue with broth options– which have been a big hit!
With the cool temperatures on their way in the High Sierra, we’re seeing more locals and visitors alike dipping into our fondue restaurant in Incline Village for a delicious change of pace to the dinner meal.
Come see our new menu items and enjoy a little bit of history with us soon!
|Posted on June 27, 2015 at 11:35 AM||comments (0)|
Remember the good old days of summer with overstuffed Smoked Ham and holy Swiss Cheese sandwiches? Or the childhood stories of little mice that ran in and out of the holes of Swiss Cheese? So whatever happened to the holes?
According to recent research apparently our state-of-the-art farming processing has everything to do with the mystery. As the story is told by Argoscope, which is a firm that specializes in researching trends in agriculture, nutrition and the environment, the holes once obvious in Appenzell and Emmental cheese (which are some of our favorites at our Fondue restaurant at Lake Tahoe) used to be a reaction from tiny bits of hay in the milk.
So here’s a visual to better explain the process:
Picture the farmer on a cool summer morning, sitting on a bucket with another bucket perfectly placed under the utters of his favorite female cattle. Within the bucket is it highly likely that pieces of hay have fallen into the morning milk. That was yesterday. Today, thanks (or no thanks) to modern methods, the farms are overflowing with sophisticated milking machines that are tightly sealed for our own protection, and the cows as well.
And that, my friends, is the rest of the story.
|Posted on May 25, 2015 at 10:10 AM||comments (0)|
La Fondue is pleased to bring our delicious and traditional Schnitzel recipe back into our cozy kitchen and to the dinner plates of our special guests. And in that spirit, we thought we'd share a little history with you as to where Schnitzel was originated.
In the middle ages it appears to be a very popular dish in both Northern Italy and what is Austria now, and the common meat was veal.The most famous of all Schnitzels is Wiener Schnitzel which is to Austria as a Steak and baked potato would be to the United States
More evidence that shows this came from Rome is that first of all Austria and Milan, Italy border each other and a similar Italian dish Cotoletta alla Milanese was enjoyed by an Austrian General prior to when Wiener Schnitzel showed up on Austrian menus.
Veal of course became the standard for Wiener Schntizel and in Austria you legally MUST use veal. However throughout the world Schnitzel is made and sold using beef, pork, and chicken as well as veal.
Come on in and enjoy some with us!