Having enjoyed fondues more than once in the birthplace of fondue, Switzerland, we can honestly say that we know and appreciate the difference between quality fondues and wannabes. This is the real thing. The right blend of authentic cheeses plus black truffle oil make for an exquisite cheese fondue. It was served with vegetables as well as bread, providing some nice variety. We also ordered a beef fondue, cooking the beef in broth, and dipping it in a lovely selection of sauces. The only change to make, perhaps, would be to slice the beef a bit thinner.
Must mention the appetizers as well. French Onion soup was delicious, but too filling if one is going to also partake in the cheese fondue. Classic Walliser salad was very good. The Nüssli salad, a European specialty, would have been even more of a delight with half the amount of dressing (it overwhelmed the lamb's ear lettuce and, combined with some bacon bits, made for an overly salty taste).
Too full to do more than taste a dessert, we opted to share a serving of apple crumble. It was ok - not quite as good as the rest of the meal - but good.
Meals are pricey at the Fairmont. This is one of the dining options that is absolutely worthwhile. Reservations recommended.
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