The fondue with a kick
The participants arrive at a beautiful country inn for a fondue dinner. If desired, they start with an aperitif of their choice. Afterwards, each guest sits down at a table with pens and paper. Caquelons are distributed little by little. Now you have to find out which liquid ingredients your fondue was prepared with. After some time the caquelons are passed on. This way you can sit comfortably and sensitize your palate.
The variety of fondues
Four different types of cheese fondues are served to guests. On the basis of moitié - moitié the following fondues must be recognized:
- The sour-must fondue
- The beer fondue
- The white wine fondue
- The proseccofondue
As a side dish to the fondues there are potatoes, bread, cucumber and pickled onions. A chocolate fondue with fresh fruit is served to match the dessert. An alternative menu is available for non-cheese lovers.
It is not only the good palate that decides who will be the king of fondue. The answers to the history of fondue and various estimation questions are also decisive. The appointment of the Fondue King rounds off the cosy evening.
You too can experience the cosy winter event in the middle of the rural surroundings of the Emmental, which brings lots of fun and cosiness.
Size of group
12 to 150 people
Implementation
all year round
Location
Emmental
show
map
Costs [CHF] |
incl. 8.1% VAT | |
from 12 pers. | 50.00 | /pers. |
from 20 pers. | ||
Zurich and other places | on demand |
Included in the price |
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- | Organization of the event | |
- | Rent of premises | |
- | On-site support | |
- | Fondues | |
- | Chocolate fondue with fruits | |
- | Award ceremony | |
Not included |
||
- | outward and return journey | |
- | All drinks | |
Optional extras |
||
- | aperitif before dinner |