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Fondue pot and fondue forks

Contemporary Era Europe
AL7176

This pot is used to prepare and serve Swiss cheese fondue and is part of helvetic national pride. The gourmet chef Brillat-Savarin attributed this dish to Switzerland in 1825 and is author of the ‘official’ recipe, with eggs, cheese and butter.

Fondue Container Cooking Traditional cuisine Tradition Dairy products

Datasheet

  • Type: Caquelon
  • Place of origin: Switzerland
  • Materials and techniques: Enamelled cast iron
  • Date: 1985
  • Dimensions: Caquelon: 7 x 28 x 20 cm / Fork: 1 x 1.5 x 25.2 cm