Cheesey Night In

Fondue, brie-en-croute and fresh parmesan bruschetta, mmm mmmm!

We usually make our fondue with local swiss cheeses to save $, but went for a combo of local swiss and gruyere, and wow, what a taste difference! Like being back in France, yum! The backed brie was store bought to save some time and was quite good, highly recommended-can't remember the brand, but it is the only one that is sold at Copps and Cub, and was flavored with cranberries and a rich sauce. For the bruschetta we had fresh baguette from La Brioche (try their eclairs- over filled but so good!), and sprayed olive oil on with our new Misto. That was fun- thanks Bob! The actual bruschetta mix was from Copps, as usual, with imported parmesan. Half of the cheese was eaten before it hit the bruschetta, but that's ok. :)

Our fondue nights are great! Still waiting for a restaurant nearby to make fondue. Did get it once at an eclectic cafe by the river in Milwaukee (Cafe Vecchio Mondo, 1137 N Orld World 3rd St tel:414.273.5700), they made it special for us (it was listed online in their menu but not in the cafe menu.) It was good, but lacked the rich French taste. Their Manhattan martini was wonderful though, so go their at least for that.
Otherwise there is the Melting Pot in Brookfield. We have never been there but their online menu looks good (but pricey).

If you are ever in Brest France, we highly recommend the fondue restaurant near the open air market ( Fondues Des Lys, #40 rue de Lyon -29200 Brest, Tel: 02 98 43 42 77)

Bon fromage!