Nomen est omen, they are saying. However that does not observe to the kitchen. In Switzerland, you’ll order Fondue Bourguignonne, this is, Burgundy fondue, during which you cook dinner cubes of pork your self in scorching oil. In French bakeries, alternatively, you’ll purchase puff pastry with vanilla cream and tiny chocolate chips, referred to as Ache Suisse (Swiss bread).
Then again, in spite of their names, each dishes weren’t invented within the nations and areas that gave them their names.
I used to be reminded of 2 culinary specialties once I lately traveled to Dijon and visited the Cite Internationale de los angeles gastronomie et du vin. The exhibition “A la table des Francais” (“At the French Table”) items those fictional traditions, together with Fondue Bourguignonne. A restaurateur from Lausanne named Georges Esenwein invented the dish in 1948 at Cafe Bock. Why did he title his fondue after a French area? It sounds as if for 2 causes: first, he most popular to serve his dish with burgundy purple wine. 2d, he most commonly used meat from Charolais farm animals, a breed that still originates from Burgundy.
