4 types of non-cheese fondue. Konrad Egli, also known as Konni, was responsible for the invention of fondue bourguignonne, which doesn’t have that much in common with cheese fondue, other than the serving …

Fondue bourguignonne.

1. In order to compile a list, we decided to take divide the cheeses into 4 texture categories―hard, semi-hard, semi-soft, and soft. He started by inventing fondue bourguignonne, and then went further with chocolate fondue. Fondue is for locals For a quintessential fondue experience, make like a local and head to La Buvette des Bains, a restaurant at the Bains des Paquis. As I was saying, Konrad Egli was the first one that saw the potential for fondue. Various types of meat and fondue setting – kaufen Sie dieses Foto und finden Sie ähnliche Bilder auf Adobe Stock While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). Keeping that in mind, go through the rest of the article to find more information.