Oooo! I have gadget envy. It seems T-Fal isn't as interested in selling these puppies to the American public. Phooey!

Aha! Seems out friends to the north have one for us. I'll start saving my pennies. I love the little grooves for each little tong. Lactose-intolerance be damned! It shall be mine!

http://gateway.canadiantire.ca/driver.php?fileid=2534374303514309_1408474395348027_845524441893567_

I don't think I've had fondue since 2000, when I had the most wonderful meal in Paris halfway down the hill from Sacre Coeur in Montmarche (Le Refuge des Fondues-17 rue Trois Freres, 18th... had to look it up!).

http://www.paris-anglo.com/sign_up/preview.php?issuesID=21

Maybe this gift was all the rage this year, because I, too, from my beaux-parents, received a fondue pot this year. However, we are still yet to put it to use, but I'm hoping to whip it out in the next couple weeks and give it a whirl.

(Although I may have received it because my belle-mère seems to pick me out a french cooking appliance every year, and after a raclette/pierrade and a crêpe party, I think we're starting to run low on options) ;)

Ohhhh, must not come to this blog before lunch time. Stomach - growl - feed me!

Yes, Abby, the metal ruffles...how how how chic are they! To imagine the designer..the rim needs ruffles...metal YSL :-)

Kim, your mention of raclette brought back delightful memories ~ I experienced raclette in Orange...a generous and dear couple feasted my daughter and I...I did enjoy all that fun scraping..my son thinks fondue is so so '70s...it was a big food trend in Australia in that time..methinks it's time for a rebirth :-)

clotilde,

my first (& thus far, only) experience with fondue bourguignonne was during a snowboarding trip in the french alps, a couple of years back - it happened to be chinese new year at the time - so we had our chinese new year meal at a gorgeous little french restaurant that came recommended by the resort staff. the fondue was memorable for its exceeding evilness (in a *good* way - all that oil - mmm), & i also remember having very good veal - & lots of silly group shots taken outside the restaurant, in the snow, of course!

We received two fondue pots as wedding gifts in the early 70's in Australia. They were heated with small spirit burners.
Some of my first dinner parties served fondue Bourguignonne, with 6 guests closely seated around the desk which was our dining table at the time. Very cosy, but lots of fun
I have only eaten cheese fondue on a trip to Switzerland in the mid 70's. It certainly ups the cholesterol levels

I really want to buy a fondue pot but am still trying to figure out if I want an electrical one or a burner one. We have a wonderful fondue restaurant, named GR5, that we go to until I start making my own.

I too love the communality of a fondue party. I have had great sucess with this gruyere fondue from epicurious: http://www.epicurious.com/recipes/recipe_views/views/103123 sort of like the top of french onion soup! And a big favorite is shabu shabu which you need an electrical pot for, it's somewhat like the chinois version I imagine. Back when I was a teenager I went to a party that the meat in oil version; and we had the tradition of if you knocked someone's tidbit off their skewer you had to kiss them ;) Scandulous!

I'm very sad. The fondue pot is all sold out. :(

Maybe this can be my new fondue pot:
http://www.dreamretail.com/Images/z001/039000000443.jpg

It's kinda pretty! It's not like Clotilde's though. I think the problem is that everything she photographs is so beautiful that I instantly want it! I never even wanted a fondue pot before I saw her photograph!

I thought I saw a recipe for an apple/cranberry/almond paste pie on your site about a week ago but now I can't find it. Was it here?

Been following your blog for awhile and I love it! :) In Malaysia where I come from (somewhere in between Thailand and Singapore), our version of fondue is very much fondue chinoise... a good clear broth made of chicken stock (sometimes if we feel like something spicy, we add some tomyam paste to give it a kick). Then we cook freshly sliced meat, seafood, meat/fish balls, vegetables, mushrooms and what not. Delicious!