Fondue and raclette: basics

In short: Fondue and raclette are sociable ways of preparing food directly at the table, usually in a group setting, with food being cooked or warmed there. Both methods originate from Switzerland and are especially popular during the cold season.

In more detail: While classic cheese fondue involves dipping bread into melted cheese, raclette involves melting small slices of cheese under a special grilling device.

In detail

• Cheese fondue: A mixture of different cheese types is melted with white wine and often a little garlic, and kept warm over a small flame.
• Meat fondue (fondue chinoise/bourguignonne): Small pieces of meat are cooked in hot oil or broth directly at the table and served with various sauces.
• Raclette appliance: Small pans with cheese slices are heated under an electric heating element, while other ingredients can be grilled simultaneously on top of the device.
• Typical side dishes: Boiled potatoes, pickled vegetables, and fresh bread are classic accompaniments to both dishes.
• Avoiding cheese clumping: With cheese fondue, constant stirring and the right amount of acid prevent the cheese from clumping instead of melting evenly.
• Safety aspects: Open flames with fondue burners require special care, especially in households with children or pets.
• Social component: Both preparation methods foster a sociable, relaxed dining experience through shared preparation at the table (gewuerze-und-kraeuter-grundlagen).