Fondue à l’Alpagio

Fondue under igloo

 

FEEL LIKE GIVING IN TO SAVOYARD CULINARY PLEASURES  ?

 

We invite you to an exotic mountain moment with our fondue under igloo. Because yes, in the mountains, and more particularly in La Rosière, anything goes! So put on warm clothes, put on your après-ski shoes and sharpen your fondue pick. The battle of the pieces of bread that have fallen into the fondue pot is about to begin.

You can live this unique experience in two different ways with our partners.

First of all you can do it in the most traditional way with Bureau Montagne La Rosière Tarentaise. You will go for a short snowshoe hike under the magic light of torches. The igloo is made out of blocks of snow in the manner of the Inuit and then buried under the snowfall. To get inside it, you will have to walk like a duck or progress on your knees. As soon as the guests have settled in, the hostilities can begin in a friendly atmosphere that warms up very quickly. The fondue under the igloo gently takes shape under the expert hands of Grégory, the master of ceremonies.

Alternatively, you can live this adventure with the Igloo Village of La Rosière. This huge igloo with its inner walls decorated with sculptures is based near the departure of the resting chairlift. Fondue can be eaten by reservation under the igloo or on the terrace from 11am to 3pm. From the terrace you will enjoy the panorama with its breathtaking view of Mont Pourri. The Igloo Village is accessible on foot or on skis.

 

AS YOU CAN SEE, FONDUE UNDER IGLOO CAN BE EXPERIENCED IN A DIFFERENT WAY!

From now on, the choice is yours. You can choose to live this culinary experience in the manner of Alaskan trappers, or in the 3rd millennium version. Either way, we can confirm that both fondues are excellent. So don’t hesitate to try the experience to share it with your loved ones.

 

FONDUE, A DISH FROM ELSEWHERE

The country of origin of the fondue is indeed mountainous, however it is Swiss and not Savoyard. This dish is made from local cheeses such as Gruyère and Vacherin Fribourgeois.

It was not until the 1950s that fondue was introduced in Savoy, Valle d’Aosta and Franche-Comté. Of course, the recipe leaves the best part to local cheeses, Beaufort and Comté.