Comments on: The Nun at the Bottom of the Pot

By: Tammie

Tammie — Sun, 01 Mar 2009 16:51:23 +0000

Oh! Your story and those photographs! You spin a delectable tale my dear.

By: seth

seth — Tue, 17 Feb 2009 22:47:04 +0000

This is the best place in Geneva for Fondue. quality choice. enjoy your site.
cheers,
-s

By: Scribetrotter

Scribetrotter — Thu, 12 Feb 2009 21:58:02 +0000

I don’t really know how to break this to you… but I’ve this minute returned home from the Cafe du Soleil, where I had my fondue – they do have fondue for one – AND a single little Malakoff on the side…

For dessert, some pineapple with basil leaves and sugar syrup, a specialty!

By: jk

jk — Thu, 12 Feb 2009 21:21:05 +0000

I’m curious as to your favorite wine/fondue pairings, too! What do you like?

By: Kerrin

Kerrin — Thu, 12 Feb 2009 20:53:29 +0000

Scribetrotter, ok I’m ready to go back to Cafe du Soleil !! Un Malakoff, s’il vous plait! But ooh boy, better go during this cold weather, not quite the light summer dish! Thanks so much for the great history, what a unique dish indeed. I started playing around on the internet, and found an old thread on Chowhound about it: http://chowhound.chow.com/topics/260714

jk, thanks for the kudos on the photos. I am still rather shy about taking out my camera in restaurants. Totally depends on the atmosphere, and especially if the restaurant allows it. I just try to be as discreet as possible and not bother the diners at neighboring tables – my goal: not even let them notice! Golden rule: NEVER use flash!

Sarah, cornichons are a staple when it comes to fondue and raclette here in Switzerland. Not for dipping, but as an accompaniment. It cuts the richness and heaviness of the dish. Also, the acidity aids in digestion, hence the omnipresence of pickled onions as well – eating a big pot of melted cheese can’t be too easy on the stomach after all!

Et Florence… oups! On t’attend pour la 4eme alors ! Promis!!

By: florence

florence — Thu, 12 Feb 2009 20:49:22 +0000

Your pictures are amazing! + the text = We, I, can almost taste the fondue…
And now, if i’m not wrong, is this the THIRD fondue you ate WITHOUT me?!?

By: Sarah

Sarah — Thu, 12 Feb 2009 17:11:35 +0000

I didn’t realize that mini-gherkins were fondue-able. Seems like that would be a weird taste-combination. How was it?

By: jk

jk — Thu, 12 Feb 2009 16:43:56 +0000

Now you’ve got me hungry again!
I didn’t know the crusty cheese at the bottom had a name, now I’m much better informed! And your photos are fabulous, they really add to your narrative – thanks for not being shy in taking shots inside restaurants!

By: Scribetrotter

Scribetrotter — Thu, 12 Feb 2009 09:40:44 +0000

Next time you go to the Cafe du Soleil, try their Malakoffs. No one is quite sure where they came from – there are rumours about soldiers coming back from Crimea… when when I was younger you could only find Malakoffs on the Cote Vaudoise, and then only in three villages – Luins, Vinzel and Bursins (also home of very palatable white wines). They’ve now spread throughout the French part of Switzerland (and possibly beyond?)

What is a Malakoff? Hard to describe… it’s a lump of cheese mixed with… hmmm… possibly flour and other things but it tastes of cheese only. It is then scooped onto a small slice of bread, and the whole thing is greasily deep-fried. The greasy taste is offset by the tiny gherkins (cornichons) and onions that come with it. Usually you order them by twos… if you’re starting, you’ll eat up to six, and a good filling portion is four. Some auberges have unlimited Malakoffs…

Greasy? You bet. But yummily so!