Fondue & Raclette Evening
The ultimate Swiss communal meal — perfect for any group
The Swiss fondue is one of the great communal meals of European food culture — cheese, bread, fire, and a table full of people who cannot leave until the pot is empty. Konrad and Anoli set it up properly: Swiss fondue moitié-moitié (Gruyère and Vacherin), proper fondue fuel, and raclette for the second round.
This works for any group — couples, families, friend groups, corporate gatherings. The setting is wherever makes sense: Konrad's kitchen, a rented alpine hut, or a chalet terrace in summer.
Itinerary
Apéro and cheese introduction
Konrad explains the three main Swiss fondue cheeses, the wine-to-cheese ratio, and why the crust at the bottom is the best part.
Fondue moitié-moitié
The pot goes on. Bread, potatoes, pickles on the table. The rule: if you lose your bread in the pot, you buy the next round of kirsch.
Raclette round
The raclette grill comes out. Potatoes, cornichons, and sliced Valais raclette cheese melted at the table. Slower and more social than fondue.
Dessert and digestif
Meringues with cream (the classic Swiss finish), followed by a Williamine pear brandy or kirsch from the Aargau.
The region
Thun or Interlaken
The evening is hosted at a suitable location in the Thun or Interlaken area — kitchen, alpine hut or chalet depending on group size and preference.
What’s included
- Fondue moitié-moitié (Gruyère + Vacherin Fribourgeois)
- Raclette with Valais cheese
- Bread, potatoes, pickles and sides
- Apéro drinks and digestif
- All equipment — fondue set, raclette grill, fondue burner
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