When I think fondue, I think of an overpriced winter meal, preferably savoured at the bottom of a ski slope somewhere in the Alps. But fondue’s appeal reaches much further than that. “Fondue is a big party,” Bouchait said. “People eat it all over the world, and not just during the winter.” This year’s contest reflected the dish’s global appeal, with competitors flocking in from Belgium, Switzerland and even Brazil.
Liberté, égalité, cheesité.
As the 21 pairs of competitors arrived, the other jury members and I received our instructions and judging cards. Our job was to rate the fondues from one to ten based on six criteria – taste, flavour and smell, visual appearance, texture, how easy it was to recognise the ingredients and how hygienic the preparation and presentation were.
OUR VERY SERIOUS GRADING SHEET FOR THE FIRST QUALIFICATION ROUND.
ONE OF THE SHOWIER COMPETITORS WORKING HIS GRATER.
THE BRAZILIAN TEAM, IN ALL THEIR FEATHERED GLORY. PHOTO: ANTOINE LOHÉAC
The author living his best life. Photo: Antoine Lohéac
THE PUBLIC GOT TO SIT DOWN AND ENJOY FONDUE AROUND LONG TABLES.
SPECTATORS WERE GIVEN FONDUE IN A BREAD BOWL.
The author making tough decisions. Photo: Antoine Lohéac
THE MAKING OF THE DELICIOUS JAPANESE-INSPIRED FONDUE.
Kids making a paquito, a traditional local performance where people sit in a row and pass each participant over their heads to the rhythm of regional music.
THE BRUSSELS TEAM AND THEIR BELGIAN BEER FONDUE.
CUTTING A BRAZILIAN CHEESE WITH A WIRE TOOL.
WONDERFUL CHEESE FROM THE LORRAINE REGION.
YES, THERE WAS EVEN A “SURF N’ TURF” FONDUE, COMBINING SEAFOOD AND CHEESE, COURTESY OF AN ANONYMOUS FISHMONGER AND FELLOW CRAFTSMAN OF THE YEAR WINNER.
THE SWISS TEAM WITH THEIR DELICIOUS FONDUE, MADE WITH A TOUCH OF TÊTE DE MOINE CHEESE.
THE CHARTREUSE TEAM, AS TALENTED AS DEVOTED TO THEIR CRAFT.
THIS WAS A STRICTLY NO WASTE EVENT. AFTER THE JUDGES MADE THE ROUNDS, THE PUBLIC ALSO GOT TO TASTE THE COMPETING FONDUES, SITTING ATOP FONDUE PEDESTALS.
THE TEAM FROM NÎMES WITH THEIR HERBES-DE-PROVENCE-INFUSED FONDUE.
THE CHAMPIONSHIP FELT A BIT LIKE MISS FRANCE, CHEESE EDITION. PHOTO: ANTOINE LOHÉAC
THE GENTIAN LIQUEUR TEAM, FACING THE JURY THAT WOULD SOON AWARD THEM WITH THE GOLD MEDAL.
