Delicious Alpine cuisine at La Fondue


Alpine Cheese Fondue  ·  

Classic European Alpine cuisine starring fondue preparations are featured at La Fondue, a Tahoe classic that was been in business for more than 30 years.

No visit to La Fondue would be complete with the house specialty – fondue. Served family style for two or 10, fondue is a great way to enjoy an evening out, as The Weekly staff did in celebration of Joy Michiel’s birthday.

Our group started the evening with appetizers choosing the Alpine Cheese Fondue and the Stuffed Mushrooms. The Stuffed Mushrooms featured large mushrooms stuffed, breaded and baked.

The oh-so-good-and-gooey cheese fondue arrives ready to eat from the kitchen. Two pots of delicious Swiss Gruyere and Emmenthaler are placed on burners to keep the cheese bubbly and hot. This is accompanied by grapes, apples, pears, kiwi and tasty bread. Everyone uses the long fondue forks to dip the assortment in the cheesy mixture prepared with white wine and kirschwasser, a fruit brandy. Go easy if you order entrees, as you can fill up fast on the cheese fondue (which also can be ordered as an entrée for two).

For the entrées, the table ordered a mix of items. Each entrée is served with hot oil (and they do mean hot) and you then choose the ingredients you want to cook in it. Diners may choose from Fresh Vegetables, Surf and Turf, Beef, Chicken or Seafood, or a combination. (I had my own pot of oil to keep the vegetarian items separate from the meats.)

Filet Mignon, Jumbo Prawns, lamb and chicken made up the majority of dinner choices, which were accompanied by bacon-wrapped dates, along with a few orders of the Fresh Vegetables (zucchini, carrots, red peppers, broccoli, cauliflower and mushrooms). Both are served with a tempura batter for pre-dipping along with a variety of post-dipping sauces like cocktail, teriyaki, creamy lemon garlic, honey mustard, apple curry, horseradish and tartar. A mint sauce is served with the lamb.

These entrées are dipped in the hot oil and most dips take about 35 to 45 seconds to complete the cooking process. It is a good idea to remove the item from the fondue fork once done, so you don’t burn your mouth.

The vegetables are crunchy with the tempura batter and the prawns are especially tasty dipped in the teriyaki sauce. And, the bacon-wrapped dates were a hit at the table.

Of course, no meal is ever complete without dessert, and we chose two pots of Chocolate Fondue with semisweet chocolate served with strawberries, bananas and other seasonal fruit, pound cake and marshmallows.

La Fondue is located in Country Club Mall at 120 Country Club Drive in Incline Village. La Fondue is open from dinner nightly at 5:30 p.m., and reservations are recommended. For more information or reservations, call (866) 739-4893 or visit

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Katherine Hill
Katherine first moved to Tahoe in 1998 and has been in love with the Tahoe Sierra region since. She has been in the journalism field for more than 25 years and has worked for daily and weekly newspapers and magazines, as well as online publications and Web sites, as an award-winning writer and editor. In the fall of 2013, Katherine became only the third owner of the Tahoe Weekly magazine, and today serves as its Publisher and Editor In Chief. She currently serves as the President of the Tahoe City Downtown Association and is a member of the North Tahoe Regional Advisory Council and the U.S. Forest Service Lake Tahoe Federal Advisory Commission.