Eating the fondue

La religieuse

If everything went well, you finished the fondue and it has not burned, you should have at the bottom of your pot a thin golden and crisp cheese crust. It's called la religieuse (the nun) because when you scrape it off the bottom of the pot, it looks (somewhat) like the cap of the nuns of yesteryear. Many people, and so do I, appreciate this last part of the fondue. No need to break an egg on la religieuse as sometimes suggested. Keep it in the fridge and prepare eggs and bacon for breakfast for the next morning. If despite your efforts you cannot finish your fondue and you have some left, let it cool, and eat it the next day, cold with a little bread.

The religieuse Lift it up A little more work Voilà!