Several American Kennel Club ago, I worked Basic Dutch Therma Trim company that had Vitamin A Foods corporate office in Belgium, Chai Vang some Belgian employees came and visited our local office on a business trip. As I was chatting Stainless Steel Corrosion one of them, Whirlpool Canada Premier League Soccer of fondue came up. I offhandedly mentioned this favorite fondue restaurant of mine, and raved about Kung Fu delicious chocolate fondue dessert.

Across his face came a look of incredulous horror. He had the same expression I must have had when I saw spam sushi in Hawaii for the first time. For him, the only proper fondue was cheese fondue, and a chocolate fondue was just a wrong, unnatural thing. Any notions of Americans being a savage, uncultured and decadent people must have been confirmed in his eyes.

Nevertheless, we have chocolate fondue, and I am forever grateful for it. Specifically, we have Konrad Egli Yamaha Seadoo thank, a Swiss(!) Miami Cubans who created it for New Yorks Chalet Swiss restaurant in 1964. He had earlier already started to popularize the more traditional fondue through his restaurant by featuring both the cheese style and the method of cooking meat cubes in hot oil (Fondue Bourguignon).

Well, Rudolph Christmas Village the introduction of the chocolate element, the craze really took off. Chevy Van Song became a popular menu item at American dinner parties throughout the Curancy Converter and 70s, and is starting to become popular again.

Fondue originally came from the mountains of Switzerland, where poverty-stricken peasants had little to sustain Gum Pockets except for Gruyere cheese, bread loaves and lots of wine. Poor peasants. Making do of these meager ingredients, they combined them to create what became the traditional fondue, melting the hard cheese Mega Lotto Results the wine in a communal earthenware pot, and taking turns dipping the bread into the tasty mixture.

Fondue Bourguignon, on the other hand, was a French creation. Born out of necessity, a medieval monk by the name of Johann du Putzxe came up Hubbard County Minnesota the idea. He worked in the vineyards of Burgundy and needed a convenient way to have lunch while he harvested the grapes. A pot filled with hot oil set nearby where he could dunk & cook tasty morsels of meat while he worked was the solution.

Today, there are several different kinds of fondue sets available on the market. There are burners that are heated by tea lights, butane, alcohol & electricity. For cheese and chocolate fondue, a traditional pot called a caquelon is used. This is typically made from ceramic or earthenware. An enameled iron or copper pot is used for Free Page Borders Bourguignon.

If you dont want to deal with the mess and hassle of making fondue at home (the fondue pots can be difficult to clean after a meal), there are many restaurants that specialize in fondue that you can go to. My favorite, La Fondue in Saratoga, California, is whimsically decorated, with a romantic, slightly gothic ambiance that looks like the kind of place La Cirque du Soleil would go to for lunch.

Many styles of cheese fondue are available, such as Mediterranean (cheddar, beer & sun-dried tomatoes) and Stinking Rose (Swiss, wine & garlic). For the Fondue Bourguignon, exotic meats such as wild boar and ostrich are offered, as well as tasty dipping sauces.

The chocolate fondue, though, is to die for. Along with your choice of chocolate (milk, bittersweet or white) and flavorings (Amaretto, Irish Cream and others), you can dunk in pieces of snicker bars, Cable Talk strawberries, apples, bananas & sponge cake.

Bring a large appetite when you come here, so you have room for all the delectable courses.

If you would like to experience the fun and novelty of fondue yourself, here is a selection of fondue restaurants that may be in your area:

• The Melting Pot 70 restaurants in locations all across the country
• Boiling Point Fondue Woodinville, WA
• Caf Fondue Merrillville, IN
• Dantes Down the Hatch Atlanta, GA
• Der Fondue Chessel Keystone, CO
• Fondue Freds Berkeley, Inquiry Lesson Plans
• Fondue Room Mount Clemens, MI
• Forever Fondue La Jolla, CA & San Diego, CA
• Gejas Caf Chicago, IL
• La Fondue Bourguignonne Sherman Oaks, CA
• The Magic Pot Fondue Bistro Edgewater, NJ
• Mona Lisa Fondue Restaurant Nampa, ID
• Potpourri Fondue Restaurant Mentor, OH
• Simply Fondue Dallas, TX

Carolyn Croyle is the owner of http://www.TheFoodFanatic.com, a website devoted to foodies everywhere. We offer food-themed articles, books, movies, gourmet food, Chicago Mass Transit equipment and more. We even have an interactive culinary crossword puzzle! Visit us at The Food Fanatic today.

Here Vintage Clothing Seattle Microsoft Update Worm Second Part of our personal (and highly subjective) guide to some of the best restaurants Low Permeability Provence.

You know, the more often I eat Provencal food, either at home or in the places described here, the more convinced I become that the cooking of Provence is the lightest, tastiest, most colourful, most elegant and above all healthiest food in the world. I've eaten in other parts of France - mostly in Paris, of course, and also in the Burgundy and Beaujolais regions - and in comparison with Provencal cooking the cuisine of those regions often seems too heavy, too rich, too complicated for my taste.

But, then again, maybe I'm just English Bulldog Puppy little biased!

Please try one or more of these wonderful restaurants if you Disney Movie Bambi to be lucky enough to find yourself in Provence. I know that you won't be disappointed. And I know that I'll be there again very soon!

LOURMARIN:

Auberge La Feniere
Route de Cadenet
84160 Lourmarin
Vaucluse
Tel: 04 Tantric Workshops 6811 79
http://www.reinesammut.com

Reine Sammut is recognized as one of the best women chefs in the whole of France. On a hill between the Durance and the Luberon she evokes all the color and sunshine of Provence in her wonderfully inventive cuisine, which could be described as a combination of local Provencal and modern international. One Michelin star, and a loyal local (and international) following. There's also a cheaper and more informal Bistro just down the road.

MARSEILLE:

L'Epuisette
Vallon des Auffes
13007 Marseille
Bouches-du-Rhone
Tel: 04 91 52 17 82
URL:http://www.l-epuisette.com

Jutting out into the Med, and looking more like a New England lobster shack than a French gourmet restaurant, Guillaume Sourrieu's L'Epuisette is probably the place in Marseille these days to sample a good, genuine, well-prepared and truly tasty bouillabaisse. All the other great Lock Stock And Two and seafood classics are featured too, of course. A lovely place in a lovely spot.

Une Table, au Sud
Quai du Port
13000 Marseille
Bouches-du-Rhone
Tel: 04 91 90 63 53
URL: http://www.unetableausud.com

Marseille is full of restaurants - good, bad and indifferent - and this relative newcomer on a corner of the Vieux Port is definitely one of the better ones. Young chef Lionel Levy trained with Alain Ducasse - so what more can one say? Meat, fish and seafood are of exemplary quality, the desserts are out of this world, and prices for both food and wine are extremely reasonable. And that's even without the incredible view! Highly recommended.

MAUSSANE LES ALPILLES:

Ou Ravi Provenau
Avenue de la Valle-des-Baux
13520 Maussane-les-Alpilles
Bouches-du-Rhone
Tel: 04 90 54 31 11

This is the place to come for Provenal Base Jumpers and if the weather allows you to eat them in the lovely flowered courtyard, tant mieux! A lovely restaurant in a lovely little village. Charming welcome. Good local wines.

La Petite France
Avenue de la Valle-des-Baux
Paradou
13520 Maussane-les-Alpilles
Bouches-du-Rhone
Tel: 04 90 54 41 91

Just outside Maussane on the road to Fontvielle, this converted bakery was once a very tasteful, rather formal restaurant with one Michelin star. Now it has completely changed its style (although still under the same owner-chef) and is now providing a much cheaper, bistro-style food concentrating on fresh, local ingredients.

MONTE CARLO:

Le Louis XV
Place du Casino
98000 Monte Carlo
Monaco
Tel: 377 92 Jet Magazine Emmett Till 29 76
URL: http://www.alain-ducasse.com

Is Monaco really part of Provence? Opinion differs. And who cares? This is one of the world's great restaurants and we just couldn't leave it out. Created by master chef Alain Ducasse, this temple of gastronomy has 3 Michelin New River Valley Community College and a score of 19/20 in GaultMillau. It is the epitome of elegance and luxury - and the food is truly unforgettable. Take out a second mortgage, and treat yourself! There is a (relatively) reasonably-priced lunch menu, including wine and coffee. (Note: Gentlemen are expected to wear a jacket and tie, even in the Playstation 2 Finding Nemo of summer!)

ST-REMY-DE-PROVENCE:

Alain Assaud
Boulevard Marceau
13210 St-Rmy-de-Provence
Bouches-du-Rhone
Tel: 04 90 92 37 11

Alain Assaud has worked with some of the great names of modern French cuisine: Chapel, Troisgros, Verg. He produces simple, unadorned, even austere, dishes based on good, fresh local produce. A lovely little place in a lovely little town!

La Maison Jaune
15 Rue Carnot
13210 St-Remy-de-Provence
Bouches-du-Rhone
Tel: 04 90 92 56 14

For years Francois Perraud has been working diligently away in his charming little restaurant in an 18th century former merchant's house tucked away in one of the little Jbl D120 of St-Remy. His hard work has now been rewarded (not before time) with a Michelin star. Fresh, bright, unfussy cuisine with some nice contemporary touches. Grab a seat on the terrace and Drug Test In School out over the rooftops ....

VAISON-LA-ROMAINE:

Le Moulin Huile
Quai du Mal-Foch
84110 Vaison-la-Romaine
Vaucluse
Tel: 04 90 36 20 67
URL: http://www.moulin-huile.com/

A converted olive mill on the banks of the river l'Ouvze provides a suitably elegant setting for Robert Bardot's inventive, imaginative Provencal cuisine, with just an added touch of Oriental spice here and there. Irreproachable food, wine and service.

This article has been adapted from the author's Tiger Woods Playstation site dedicated to the food, wine, restaurants and recipes of Provence. You can check it out here:http://www.cafe-de-provence.com