Saturday 19 May 2012

All about us...............

All about us...............
Classic Swiss Cheese Fondue
Gruyere Cheese Fondue
Original Chocolate Fondue
Dark Chocolate Fondue
Cheddar Cheese Fondue
Craving for Chocolate??????
5 Benefits of Dark Chocolate
  1. Studies have shown dark chocolate to lower blood pressure
  2. Studies have also shown dark chocolate to lower bad cholesterol (LDL)
  3. It turns women on more than a passionate kissing session (no wonder they want it for Valentine's Day!)
  4. Contains serotonin, a natural mood-boosting anti-depressant
  5. Stimulates pleasure-inducing endorphin production
Now, even though there are several benefits of dark chocolate, as with anything else, moderation is key. Make sure your chocolate delights fit into your daily caloric needs, and try to work your way up to the highest percentage dark chocolate you can enjoy.

Thursday 17 May 2012

Fondue Etiquette

by La Fondue Singapore on Friday, May 18, 2012 at 1:27pm ·
 Fondue parties can be a delicious way to socialize and enjoy a unique culinary experience. If you've never been to a fondue party or restaurant, you may want to get a better grasp of fondue etiquette before you go. Fondue is a specialized food that can be a bit uncomfortable to eat if you don't know the rules. Here's what you need to know about fondue etiquette:
Avoid double dipping into the fondue pot.
Double dipping your bread into the fondue pot is a big faux pas when it comes to eating fondue. What is double dipping? It's dipping the bread once, eating a portion of it, and then dipping back into the pot a second time for more fondue. This is almost guaranteed to be offensive to the other people in your party. Make sure the first dip is sufficient if you want to practice good fondue etiquette.
Use the fondue fork properly.
Since your fondue fork will be repeatedly dipped into the fondue, it should never touch your mouth for sanitary reasons. You can bet your party isn't going to be appreciative if you enthusiastically bite the coated bread off of your fork and dip it back into the fondue pot. It's perfectly appropriate to use a second fork to dislodge the bread from the first fork if you're having problems.
Dip slowly.
Don't make it a contest to see how many times you can dip into the fondue pot. Eat something before you go to the fondue party or restaurant to avoid being ravenous when you arrive. Fondue should be enjoyed in a slow, relaxed manner.
Don't use your hands to dip.
Another fundamental rule of fondue etiquette is to always dip with your fondue fork, never your hands. Fondue is usually maintained at a temperature of two hundred degrees or higher which can result in a nasty burn. Not to mention the sanitation issue. They made fondue forks for a reason.
Don't drop food into the fondue pot.
Accidents do happen but do your best to dip carefully to avoid losing your morsel of bread in the big, hot pot of fondue. An old tradition says that a female who drops her food in the pot has to kiss the man next to her. If you're female, be sure to sit beside someone good looking! If a man loses his food in the fondue pot, tradition says he must buy a round of drinks for the entire party.
If you'll be attending your first fondue event, you may want to prepare a pot of fondue and practice before you go in order to be skilled regarding the rules of fondue etiquette. You'll look like an old pro when you finally get to the party!
http://www.facebook.com/pages/La-Fondue-Singapore

..............and Get Free Cheese Fondue

Wednesday 16 May 2012


Fondue used to be a popular dish for dinner parties in the fifties, sixties and seventies. As the saying goes, "everything old is new again," and sales of fondue pots are booming, no doubt riding on a nostalgia wave.

Fondue history

Fondue originated in Switzerland as a way of using up hardened cheese. Deriving from the French verb fondre, meaning "to melt," fondue was a classic peasant dish. Accounts vary on how fondue was originally created.

Traditional fondue is made with a mixture of Emmenthaler and/or Gruyere cheese and wine, melted in a communal pot. Cherry brandy is added to the melted mixture, which becomes a dip for pieces of stale bread and crusts.

French gastronome Brillat-Savarin mentioned fondue in his 19th century writings. However, fondue really hit its heyday in 1952, when chef Konrad Egli of New York's Chalet Swiss Restaurant introduced a fondue method of cooking meat cubes in hot oil. Chocolate fondue followed in 1964.
Gruyere Cheese

Serving Ideas

Distinctive, sharp, and great for melting, Gruyère is a traditional ingredient in fondue, French onion soup, Le Tourin, and Croque Monsieur (France’s classic hot ham and cheese sandwich). One of the finest cheeses for baking, Gruyère is also wonderful in soufflés, quiches, and gratins. But don't overlook Gruyère's place on an elegant cheese board, as well. Delightfully nutty, spicy, and full-flavoured, this famous Swiss cheese is quite delicious served with fresh fruit and crackers.
For an exciting change of pace, grate Gruyère to top your favourite pastas and salads. In fact, you can use Gruyère in most any recipe or way that you would use your usual Swiss.
lamb, cuts, recipes, mutton, meat, receipts

The finest lamb

Lamb connoisseurs consider lamb pré-salé to be the finest in the world. The French term means "salty field," and is applied to lamb that graze on meadowlands on the salty shores of Brittany and Normandy. The grass that thrives on the salty land gives the lamb meat a delicate flavor. The most reknowned area for this lamb is near Mont-St.-Michel in France. You might want to question the chef if you find pré-salé lamb on the menu in the United States, as there is a good chance it is not authentic.
What is the difference between Lamb and Mutton???
Q- What is the difference between Lamb And Mutton?
A- There is indeed a difference between lamb and mutton, but it is simply a matter of age and flavor.
    - Lamb is a sheep less than a year old, typically slaughtered between the ages of 4 and 12 months. Older sheep is called mutton and has a much stronger flavor and tougher meat that many find distasteful. Mutton was a cheap food source for the military, and it was often overcooked and dry. Many American servicemen had their fill of mutton, coming home to declare it off-limits in the family home. This may be another reason why lamb has not become more popular in the States.
Our lamb History

The word lamb comes from the German lambiz. As early as 10,000 years ago in Central Asia, man discovered that the sheep was a good source of not only food, but clothing. Sheep (Ovis aries) have long been a dietary staple as well as a textile source in Asia, Europe, Australia, and New Zealand.

In the Middle Ages, farmers learned that sheep was the most productive crop, providing meat, wool for clothing, skins for parchment, and milk for butter and cheese. Sheep provide an amazing myriad of products in the 21st century.

The first sheep were brought to North America by Spanish soldiers under the command of Cortez in 1519. The introduction of sheep into the commercial cattle herds of the western territories in the 1800s caused much bloodshed and social division. Perhaps this bad reputation is one reason why lamb did not make it as a mainstay of the American palate.

In the early 1900s, the federal government actually sanctioned genocide of certain varieties of sheep in a purported attempt to upgrade the quality of certain breeds. The Cotswold, one of the oldest breeds, was introduced to England over 2000 years ago by the Romans. Brought to the United States in 1832, the Cotswold was also the first purebred breed to be registered in the United States in 1878. This breed is now currently classified as a rare breed and is prized for its wool.

Lamb also has religious connotations. Lambs were ritually used as sacrifices in many different religions to all varieties of gods, and is still a favorite menu item for Easter and Passover.

Tuesday 15 May 2012

All about Beef
Health Benefits of Salmon
Cheese Fondue Nutrition Facts
For those who cares about their health
For every 100g serving of Cheesy Fondue :

Energy 229 kcal

Protein 14.2 g
Total Carbohydrates 3.8 g
Total Sugars 0 g
Total Fat 13.5 g
Saturated Fat 8.7 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.6 g
Dietary Fiber 0 g
Cholesterol 45 mg
Sodium 132 mg

Thursday 3 May 2012

Get Me!!!! For every S$75 minimum spending, we will give you a S$10 worth of Cash voucher that you can use when you visit La Fondue.