The setting

The season

There is not really a season for fondue, however since it is a calorific dish, it is more pleasurable in fall or winter. Nevertheless, for a cool evening in the summer or after a hike in the mountains, a fondue is more than prescribed. Furthermore, in the cool ambience of a carnotzet (see previous page), a fondue is always indicated. Similarly, when time is short for cooking a full meal, or when the drive to cook is simply not here, fondue is a dish quick and easy to prepare, with character and that always pleases. Still avoid fondue on really hot days, unless you want to perspire, and in this case, a sauna would probably be a better idea. Along this train of thoughts, esteemed reader, do not use this sauna to mistake Switzerland for Sweden. Fondue is a Swiss dish (or from close by French regions) - in the center of Western Europe, whereas the sauna is Swedish - Sweden being located in the North of Europe.

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