Fondue originated in which country?
Fondue 'fondue creates a good mood' and (1981, in Swiss German) "Fondue isch guet und git e gueti Luune" 'fondue is good and creates a good mood' – abbreviated as "figugegl". Fondue was promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. The extension of the name "fondue" to other dishes served in a communal hot pot dates to 1950s New York. Konrad Egli, a Swiss restaurateur, introduced "fondue bourguignonne" at his Chalet Suisse restaurant in 1956. In the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. A
Fondue honey, caramel, or marshmallow. "Fondue bourguignonne" consists of a fondue pot filled with hot oil into which diners dip pieces of meat to cook them. Various dipping sauces are provided on the side. "Fondue vigneronne" or "Fondue Bacchus" is like fondue bourguignonne, with wine rather than oil. Red wine fondue consists of red wine boiled, and seasoned with salt, pepper, garlic, onions and herbs; the white wine version is spiced with cinnamon, chilis, coriander, white pepper and enriched with chicken broth. The guests then dip meat, fish or vegetables in the caquelon and top them with bearnaise, tartare sauce or