I actually liked the room and the service was perfectly ok.
However, the fondue itself was simply dreadful.
1. The blend of cheeses in the Fondue Savoyarde--billed as Emmenthal, Comte and Belfort--was bland and characterless. If you are used to Swiss fondues, especially the Gruyere and Vacherin Fribourgeois "moitie moitie" blend you get around Gruyeres, you'll find this like eating melted candle wax.
2. Even worse, the fondue was "broken," that is, the ball of solid matter was separated from the fatty liquid part. I have eaten fondue dozens of times in places in Europe and made it at home often, and I know that such greasy glop is unacceptable. There also are ways to rescue a broken fondue that any real chef would know. The restaurant's solution was to give each table a big wooden spoon and tell the diners to try to stir the sticky fatty mess back together. Besides being dangerous, it doesn't really work.
Disgraceful! The Food Police ought to make an arrest.
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