An iconic dish of the region, fondue seems to have been part of the culinary landscape for as long as anyone can remember.
Nevertheless, its history holds surprises: when did it really appear, what is the first recipe, how did the famous moitié-moitié come about? Historian Anne Philipona offers a delightful exploration of the origins and transformations of this dish, which has become a strong symbol.
Price
| per person | Free |
Free entry; no registration required.
Dates and timetable
2 February 2027
Tuesday
19:30 - 21:00
Hôtel de Gruyères
1663 Gruyères
+41 (0)26 924 23 33
