Adresse: Chemin du Lusigny 5 1261 Le Vaud
Téléphone : +41 79 446 03 50
E-mail : info@fonduebourqui.ch

Contact

Adresse: Chemin du Lusigny 5 1261 Le Vaud
Téléphone : +41 79 692 41 66
E-mail : info@fonduebourqui.ch
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Fondue Bourqui in the Press

Discover Articles and Reports Highlighting the Excellence of the World Champion Fondue

Press Article in the 24 Heures Newspaper

"The World Fondue Champion is a Cheese Oenologist"

A big thank you to Raphaël Ebinger, journalist at 24 Heures, for his wonderful article, and to Vanessa Cardoso, the photographer, for the stunning photo.Following the reading of this article by the director of the 5-star luxury hotel "The Alpina Gstaad," we were contacted by the hotel to supply them with our ready-to-use world champion fondue blend, just as you can purchase it today on this site. We accepted this challenge, and with the help of our entire family, our fondue appeared on the menu of the "Swiss Stübli" restaurant for two winters and, due to its success, for the first time in summer on the terrace menu.Read the article

The Alpina Gstaad

A Prestigious Collaboration

This incredible experience motivated us to market our world champion fondue, and it is partly thanks to the hotel "The Alpina Gstaad" that you can now enjoy it. A heartfelt thank you to Mr. Eric Favre, director, and Mr. Martin Goeschel, Michelin-starred chef at "The Alpina Gstaad," for giving us this opportunity.Visit the site

Report by France 3 Television

On the show "Météo à la Carte"

We had a great time filming and would like to warmly thank the friendly team at France 3 Television for this wonderful report and for taking the time to come meet us all the way from Paris.

The title of the report may cause some confusion, as they referred to our fondue as “savoyarde,” while it is actually the Swiss version, more specifically from the canton of Fribourg, due to the cheeses used in it.

There was a small mistake in the recipe published at the end of the video regarding the proportions. For 800g of cheese, you need approximately 25 cl of wine and 4 heaping teaspoons = 20g of potato or corn starch.

2019 Fondue World Championship and Future Events

André Bourqui: From Competitor to Judge

For the 2019 Fondue World Championship, André participated this time from the other side of the table, serving as a judge for the finals in both categories: Professionals and Amateurs. It was a delightful tasting experience that allowed him to sample 18 different delicious fondues.