To go with the fondue, I serve cut-up conference pears drizzled with some lime juice to stop them from going brown and to add some more acidity. I also served Amandine potatoes cut in half, which need to be left to cool after cooking, otherwise the cheese won’t stick. Pears and potatoes provide a nice variety and fill you up quickly – using fresh bread for fondue is a fatal error: you eat far too much and end up with a stomach ache. If I’m feeling playful with my flavours, I like to use peperoncino chili flakes and, of course, pickles. The Zurich brand Suur has recently been causing a stir in the world of pickles – the company not only salvages vegetables that would otherwise have been thrown out, but also comes up with ideas that are more innovative than the usual, humdrum pickled pearl onions.
I drink warm herbal or black tea with fondue because the tannins help with digestion. I like to dip pieces of bread into a good Williams pear liqueur before I sink them in the cheese. Gin is another welcome option: the basic gin ingredients, juniper and pepper, are the ideal accompaniments to almost any meal. If you are serving wine, try a Swiss Pinot Noir, which can counter the powerful flavour of the cheese better than most white wines.
Tips for eating out
Fondue pop-ups (charmingly referred to as fondue favelas by my colleague Alex Kühn) are, in my opinion, a cut-price abomination and I avoid them at all costs. When I go out for fondue, my favourite spots are chaesstube-rehalp.ch, fribourger-fondue-stuebli.ch or Chez Crettol in Küsnacht.