Morel mushroom fondue
Sbrinz 3 years and Gruyere mild 6 months with regional morel mushrooms, without liquor and wine, served with bread and potatoes.
Knoblauch Fondue
Prepared from Tete de Moine Reserve and Gruyere mild 6 months with white wine without liquor with tender garlic, served with bread and potatoes.
Cep fondue
Prepared with 3 months classic Vacherin Fribourgeois and 6 months mild Gruyere cheeses with regional Ceps, without liquor and wine, served with bread and potatoes.
Fondue Blue
Prepared from Langruti Blue cheese 30 days and Gruyere Kaltbach 9 months, with white wine and liquor (Swiss Etterkirsch), served with bread and potatoes.
Fondue Sbrinz
Sbrinz 3 years and Gruyere mild 6 months with white wine and liquor (Grappa del Ticino), served with bread and potatoes.
Fondue Schabziger
Cheese mix of Schabziger Gruyere Kaltbach 9 months, Sbrinz 3 years, classic Tete de Moine, classic Vacherin Fribourgeois and liqueur (Swiss Etterkirsch), served with bread and potatoes.
Fondue Fribourg
Prepared with 9 months Gruyere Kaltbach, classic Tete de Moine and Vacherin Fribourgeois cheeses with white wine and liqueur (Swiss Etterkirsch), served with bread and potatoes.
Tête-moine fondue
Cheese mix of classic Tete de Moine and Gruyere Kaltbach 9 months with white wine and liqueur (Swiss Etterkirsch), served with bread and potatoes.
Fondue Moitié-moitié
Cheese preparation of Vacherin Fribourgeois classic 3 months and Gruyere Kaltbach 9 months with white wine and liqueur (Swiss Etterkirsch), served with bread and potatoes.
Fondue Bourguignonne
Select meats: Organic beef, duck breast, kangaroo tenderloin, organic chicken breast, and pork tenderloin. Four salts: sea salt, smoked salt, lemon salt, and Himalayan salt. Light butters: garlic, sweet onion with red wine, Parisian coffee, and spicy. Potato salad.