St Moritz fondue restaurant
Now, I'm sure many of you some of you someone out there has found themself thinking 'where could I possibly go in London to eat a great deal of very nice traditional Swiss fondue'?
And those of you who have never thought this, are only neglecting this very basic instinct out of ignorance.
I spent tonight discovering just why proper Swiss fondue is so damn good. A whole bunch of us went out to dinner at St Moritz in Soho. It wasn't cheap - £30 per head, including three bottles of wine shared between 10 - but it was amazing.
There were ten of us, and we got 5 different fondues between us, including one meat fondue where you got little bits of steak and got to flash fry them on skewers in boiling oil, heated in a small pot on the table. We also got lovely lovely plates of rosti, which is probably the tastiest way of serving potato known to man.
I think I was alone in adoring the Fondue Forestiere, which was a lovely mushrooms and white wine based fondue, but joined with everyone in really appreciating the Fondue Valaisanne, which was gruyere with tomato and white wine added in.
And did I mention that the rosti was heavenly.
The place itself was also amazingly cozy - it was warm, comfortable and the decor was straight out of the 1960s. There sadly was not a cuckoo clock on the walls, but there should have been.
We couldn't eat the chocolate fondue in the end - too fat after much cheese - but having seen it laid out, I wish I had! I shall return there. Oh yes! I shall return.
And those of you who have never thought this, are only neglecting this very basic instinct out of ignorance.
I spent tonight discovering just why proper Swiss fondue is so damn good. A whole bunch of us went out to dinner at St Moritz in Soho. It wasn't cheap - £30 per head, including three bottles of wine shared between 10 - but it was amazing.
There were ten of us, and we got 5 different fondues between us, including one meat fondue where you got little bits of steak and got to flash fry them on skewers in boiling oil, heated in a small pot on the table. We also got lovely lovely plates of rosti, which is probably the tastiest way of serving potato known to man.
I think I was alone in adoring the Fondue Forestiere, which was a lovely mushrooms and white wine based fondue, but joined with everyone in really appreciating the Fondue Valaisanne, which was gruyere with tomato and white wine added in.
And did I mention that the rosti was heavenly.
The place itself was also amazingly cozy - it was warm, comfortable and the decor was straight out of the 1960s. There sadly was not a cuckoo clock on the walls, but there should have been.
We couldn't eat the chocolate fondue in the end - too fat after much cheese - but having seen it laid out, I wish I had! I shall return there. Oh yes! I shall return.