Fans of Fondue

The Ultimate Shared Dining Experience for Your Next Gathering

January 6, 2026

Hillary Locke Mujica,

Fondue is making a comeback, with both restaurants and home cooks rediscovering its appeal. This revival is fueled by a renewed interest in shared dining experiences and the nostalgia associated with the 1970s craze.

The basis behind this interactive culinary experience is nothing short of a party. It’s a social gathering where guests enjoy dipping food into a communal pot of melted cheese, chocolate, oil or broth. The pot is heated with a portable stove, and guests use long-handled forks to dip bread, fruit, meat, vegetables or other items into the fondue.

According to food historian Domenick Flammer, the rich history of fondue started in the 18th century in Switzerland as a way for families to use leftover cheese and bread. The Swiss Cheese Union (basically the cheese cartel of Switzerland, which no longer exists) popularized it as a national dish in the 1930s to boost cheese consumption. Although the popularity of fondue has ebbed and flowed, it’s back and bolder than ever as for casual gatherings, holiday celebrations and romantic date nights.

Austin Sheffield, Swiss Chalet food and beverage director at the Michelin-rated Sonnenalp in Vail, believes that in today’s digital world, people are looking for unique experiences. “A fondue dinner offers that because it’s interactive and communal and very primal,” he says.

It’s this common experience that creates memories and makes a fondue dinner so special, and that hasn’t changed in the more than 60 years the Swiss Chalet has been serving it up. Says Sheffield, “A new generation of diners are rediscovering how amazing sharing a meal with your loved ones can be—not from taking a photo of their meals and sharing it on social media, but by putting their phones down and letting the conversation naturally flow.”

The Chalet offers diners two types of cheese fondue (Alper and Raclette) and two meat fondues (Bourguignon and Chinoise), with toppings such as truffles and champagne, fresh chopped herbs, crispy prosciutto and Sheffield’s favorite: jalapenos.

Whether you’re dining at the Swiss Chalet or hosting your own fondue affair at home, the most important rule is to make sure you pay attention to your fondue fork and don’t lose your bread or meat while dipping it in the pot! “We have a long-standing tradition at the Swiss Chalet,” says Sheffield, “that if it falls off your fork into the fondue pot, you get stuck paying the bill at the end for the whole table!”

KEY ELEMENTS OF A FONDUE PARTY

Setting the Table

Protect your dining table from any splatters, so use an oilcloth tablecloth or line the table with newspaper underneath. Add layers of design with a paper table runner like those from Hester & Hook from Homefest and place the fondue pot or pots along the runner. Finish with soft lighting like LED wireless table lamps, birch or antler candlesticks and comfortable seating with faux furs or blankets to level up the coziness factor. It’s recommended to offer two small plates for each guest—one for uncooked foods to avoid contamination and one for cooked foods and sauces or toppings.

Fondue Pots

Typically, a fondue pot (or multiple pots for larger groups) holds the melted cheese or chocolate. For Bourguignon fondue (an oil fondue), you will need a specific oil fondue pot. Check out the selection of fondue pots at The Peppercorn in Boulder. The store also has a wide selection of chocolate, savory dipping sauces and fondue cookbooks.

Forks

Long-handled fondue forks are used for cooking but never use that same fork for eating your fondue as they can get extremely hot. Make sure each table setting is complete with a standard fork and knife so guests can take the food off the fondue fork to avoid burning themselves.

Wine Pairings

Wines such as an Austrian or German grüner veltliner or an old-world style pinot noir are good accompaniments to fondue, says Sheffield.

Offerings for Each Type of Fondue

Cheese Fondue: This popular fondue (the Swiss Chalet serves more than 14,000 pots of it every year) is made with melted cheese (often a blend of Gruyère and Emmentaler) and white wine. Offer platters of cubed French bread, cut vegetables like broccoli or cauliflower, sliced apples or pears, and cubed poached chicken or sliced sausages. Try toppings such as fried shallots, honey drizzle or even pomegranate seeds.

Chocolate Fondue: Using dark, milk or white chocolate as the base, and offer cut fruit such as strawberries, bananas, pears, apples, pineapples or oranges, or experiment with marshmallows, graham crackers, pretzel sticks, brownie bites or even cookies. Top off your treats with chopped nuts, dried fruits or whipped cream.

Bourguignon Fondue (oil fondue): With peanut or vegetable oil (make sure it’s heated to around 375°F) or your choice of broth, offer a variety of proteins like bite-sized pieces of beef tenderloin, chicken, pork, shrimp or scallops. For vegetables, favorites include broccoli, cauliflower, zucchini, asparagus, bell peppers and mushrooms. Carrots and squash will need to be parboiled ahead of time. The best part is all the dipping sauces: bearnaise, remoulade, teriyaki, barbeque, garlic aioli, creamy horseradish, chili, honey mustard or even blue cheese sauce. The more the merrier!

Chinoise (red wine and broth) Fondue: In lieu of hot oil, with Chinoise fondue you cook your proteins and vegetables in boiling red wine and broth. Beyond that, the offerings and sauces would be the same as for Bourguignon fondue.