Since 1989, the restaurant La Maison des Fondues has delighted fondue-lovers of all kinds. Sharing a fondue is sharing a meal, for two or more ... crossing swords above the fondue pot, exchanging sweet nothings... joking, jesting...
'THE FONDUE SPIRIT': A DAY WITHOUT FONDUE IS A DAY WITHOUT SUNSHINE!
Since 1989, La Maison des Fondues delights fondue lovers from all horizons. Cheese fondues, fondues cooking with bouillon or oil, all our fondues make for happy tables of diners, sharing among friends, family, or just the two of you.
Sharing a fondue is sharing a meal, for two or more ... crossing swords above the fondue pot, exchanging sweet nothings... joking, jesting... talking. In a word, fondue, c'est la VIE!
Among the secrets behind our enduring success are the following ingredients:
Since 1989, the recipe for our success!
* We purchase fresh beef, never frozen, from the butcher, and we take the time to reach its prime!
*Our sausages are made specially for our restaurant by a small artisan charcutier.
Our chicken: we use filets of 'poulet jaune' that we select ourselves.
* Our sautéed potatoes 'pommes rissolées' are made using fresh potatoes that we cook in several phases in quality peanut oil that we change regularly
* We make all our own sauces on site, using quality products (Society brand Roquefort, organic eggs, other top quality ingredients…)
* All our fondues are prepared to order. No meat is cut in advance, everything retains its flavour.
* The bread we serve free of charge to our customers, is carefully selected (baguette à l’ancienne)
Since 1989, La Maison des Fondues delights fondue lovers from all horizons. Cheese fondues, fondues cooking with bouillon or oil, all our fondues make for happy tables of diners, sharing among friends, family, or just the two of you.
Sharing a fondue is sharing a meal, for two or more ... crossing swords above the fondue pot, exchanging sweet nothings... joking, jesting... talking. In a word, fondue, c'est la VIE!
Among the secrets behind our enduring success are the following ingredients:
Since 1989, the recipe for our success!
* We purchase fresh beef, never frozen, from the butcher, and we take the time to reach its prime!
*Our sausages are made specially for our restaurant by a small artisan charcutier.
Our chicken: we use filets of 'poulet jaune' that we select ourselves.
* Our sautéed potatoes 'pommes rissolées' are made using fresh potatoes that we cook in several phases in quality peanut oil that we change regularly
* We make all our own sauces on site, using quality products (Society brand Roquefort, organic eggs, other top quality ingredients…)
* All our fondues are prepared to order. No meat is cut in advance, everything retains its flavour.
* The bread we serve free of charge to our customers, is carefully selected (baguette à l’ancienne)
