La Fondue

Serving Fine Alpine Cuisine in the Heart of the High Sierra

Blog

view:  full / summary

Fall, Fondue, Wine, and You!

Posted on September 9, 2019 at 6:00 PM Comments comments (0)


Ahh, the fall season.  It reminds us of the crisp fall days in Switzerland where fondue dinners orginated and were the norm during the change of the seasons, and year-round, too.


This season, come on up to Tahoe to enjoy what the locals' call the "Quiet Season" when the golf courses still in full swing, the trees turn their magnificent colors, hiking is "the thing to do every day," and the crisp fall air just begs for a night enjoying fondue with your family and you!


For our fall blog, we thought we'd turn back time and give you a little history about the dish that has made La Fondue so popular for so many years.  To do so, we're now sharing the official WikiPedia history of this famous dish!


The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen", "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.


However, the name "cheese fondue", until the late nineteenth century, referred to a dish composed of eggs and cheese, as in la Chapelle's 1735 Fonduë de Fromage, aux Truffes Fraiches; it was something between scrambled eggs with cheese and a cheese soufflé. Brillat-Savarin wrote in 1834 that it is "nothing other than scrambled eggs with cheese".[11] Variations included cream ("à la genevoise") and truffles ("à la piémontaise") in addition to eggs, as well as what is now called "raclette" ("fondue valaisanne").


The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish.Despite its modern associations with rustic mountain life, it was a town-dweller's dish from the lowlands of western, French-speaking, Switzerland: rich cheese like Gruyère was a valuable export item which peasants could not afford to eat.


The introduction of cornstarch ("Maïzena") to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, and probably contributed to the success of fondue.

Outdoor Dining at Lake Tahoe

Posted on June 11, 2019 at 1:45 PM Comments comments (2)

OUTDOOR DINING IN LAKE TAHOE

At La Fondue in Incline Village

 

Ahh, summer has finally arrived in Lake Tahoe.


And with the warm temperatures comes every opportunity to enjoy as much as our clean crisp fresh High Sierra air throughout the day and into the night.


At La Fondue, we offer outdoor (as well as indoor) seating throughout the summer months.


As it's a popular spot, we always encourage you to make a reservation for the patio or dining room in advance.


Once seated you can treat yourself to some of the region's finest delicacies wrapped within our own alpine setting.


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!


Or splurge all night long with a traditional cheese fondue or hot oil offerings complete with a wide variety of side protein and shrimp to cook in our festive interactive table-top fondue pots!


Be sure to save room for dessert or perhaps just come for a cocktail and dessert for something fun to do after a long day on the beach or lake! Let us tempt you with our famous Chocolate Fondue, Ice Cream Fondue (really!) or a very traditional Apple Strudel.


YUM!


Your Valentine Will Love Our Offer ...

Posted on February 12, 2019 at 12:10 AM Comments comments (1)


VALENTINE'S DAY SPECIAL



At LaFondue, we enjoy every opportunity

to do something special for you!

Cozy on up this Valentine's Day and enjoy a

TWO FOR ONE

Martini or Kir Royal to complement your

alpine dinner in our romantically-quaint dining room.

Holiday Event Space In Incline Village ~ North Lake Tahoe

Posted on September 24, 2018 at 5:55 PM Comments comments (0)




With fall in the air at Lake Tahoe, that means one thing: Winter, and the holiday season, are right around the corner. At our fondue restaurant on Lake Tahoe's North Shore in Incline Village, we look forward to this special time of the year when we help locals and visitors alike celebrate the holidays.


With advanced notice, La Fondue welcomes the opportunity to close our doors to the public and open them for you for your exclusive holiday celebration. Be it a large family gathering or company celebration, our family at La Fondue will work with you to plan a festive and unforgettable event that you will remember for years to come.


Make Your Reservation Soon!


The sooner you can contact us at 775 831 6104 or email [email protected]


The sooner your planning will be over. Here's to a beautiful fall season ahead and festive holidays to follow.


Here's to a wonderful fall season, and your holiday celebration to come!


The LaFondue Family

Arts & Hustle Comes to La Fondue Sept 9th!

Posted on August 14, 2018 at 5:25 PM Comments 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.

BROTH FONDUE - SO GOOD FOR YOU!

Posted on May 21, 2018 at 1:15 PM Comments 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!

Celebrate New Year's Eve at La Fondue!

Posted on December 27, 2017 at 4:55 PM Comments 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!


Have a Fabulous Fondue Holiday

Posted on December 22, 2017 at 3:55 PM Comments 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!


Dipping Into the History of Fondue

Posted on August 18, 2015 at 6:30 PM Comments 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!

 

Holy Moly! Where Did My Swiss Cheese Holes Go?

Posted on June 27, 2015 at 11:35 AM Comments 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.

 


Rss_feed