Restaurant La Fondue (inchis)

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Tip: Restaurant
Pozitionare: Medie
Bucatarie: Elvetiana
Dominanta: Delicatese
Pret/meniu: 100-150 RON
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(Jan-12)
 
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Autoportret

“La Fondue”, restaurantul din Romania cu specific in totalitate traditional elvetian!

Originea acestui tip de mancare, "Fondue", este una foarte simpla, ce se trage din stramosi. “Fondue” provine din limba franceza, de la verbul “fondre”, care tradus in romana inseamna “a topi”. Astfel, “Fondue” (unul dintre principalele feluri din meniu), reprezinta un amestec de branzeturi traditional elvetiene, topite intr-un bol de ceramica, de unde mesenii se servesc cu paine, ajutati de niste furculite gigant.

Cu echipamente si materie prima adusa tocmai din Elvetia, La Fondue a creat un colt elvetian in Centrul Istoric, unde decorul si ambientul creaza atmosfera unui han din inima Alpilor. Pentru cei care nu cunosc acest concept, "La Fondue" propune o altfel de bucatarie, in care clientul isi pregateste singur felul de mancare dorit.

"La Fondue" este reprezentat prin motto-ul "Fii propriul tau bucatar in restaurantul nostru!", iar experienta de Fondue si Raclette este una in general de grup, o joaca a mesenilor, unde atractia principala este branza.

Meniul este unul aparte. Deoarece este o bucatarie noua pe piata din Romania, meniul arata pas cu pas cititorului modul de folosire al echipamentelor, precum si metodele de servire corecta a preparatelor.

Pe scurt52108

S-a extins Red Angus Steakhouse in locul lui.

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Vazand comentariile si replicile violente care au aparut la acest restaurant, inca din prima zi de la punerea lui pe site, am luat cu mine la La Fondue pe cineva care cunoaste mult mai bine branzeturile, produsele si tot ce tine de gastronomie, in general, mai ales ca e francez si un mare chef, cu palmares. Asa ca ce scriu aici despre mancarea (branza, adica) de la La Fondue e ceea ce mi-a spus el, in cea mai mare parte.

La Fondue e un restaurant nou deschis (in decembrie 2011) al celor care au si cele doua Red Angus Steakhouse (in momentul in care scriu, pentru ca am auzit ca au de gand sa mai deschida si altele): pe cel din Centrul Istoric si pe cel din Nicolae Caranfil. La Fondue e lipit de primul Red Angus Steakhouse, cel din Centrul Istoric, la parterul aceleiasi cladiri, facand aproape corp comun cu acesta, cu o usa de trecere direct intre ele.

La Fondue e foarte frumos amenajat, mult mai bine decat Red Angus-ul de alaturi. Are un concept foarte clar contrurat si bine realizat, totul fiind in jurul traditionalului, rusticului, ludicului si a mancatului. Investitia pare destul de consistenta, totul e facut cu grija pentru detalii, cu materiale bune si fara economie. Lumina e foarte calda, si locul e cald cu totul si primitor, iti da o puternica senzatie de departe-de-oras si chiar de departe-de-Romania.

Meniul e facut aprpape in exclusivitate din branzeturi, aduse toate direct din Elvetia, de la producatori, spun ei. Cele mai multe sunt mancaruri traditionale elvetiene, de iarna, cand se mananca mult, gras si greu, mai ales dupa schi si cand poti bea mai mult decat ai face-o de obicei. Nu stiu ce vor face vara, e posibil sa-si schimbe putin meniul. Noi am luat Fondue Savoyarde (pentru ca invitatul meu francez vine chiar din Savoie) si Raclette, bineinteles. Branza ni s-a parut foarte buna (am gustat din ea si cruda, inainte de a o incalzi), ceva diferente de opinii au fost in privinta modului de preparare si a celorlalte ingrediente: mie mi s-a parut ca au pus sare, francezul a zis ca asa e branza, el voia cu mai mult alcool in fondue (un fel de tuica), eu nu, mie mi s-a parut ca are destul usturoi, lui nu etc. Oricum, toata masa a fost buna si foarte buna si am mancat mult mai mult decat s-ar fi cuvenit, si de baut la fel, incat a trebuit sa ne recuperam masinile abia a doua zi...

Preturile sunt normale, serviciul bun, asa ca La Fondue e unul dintre restaurantele bune ale Bucurestiului, mai ales pentru cei care vor sa incerce mancaruri si prezentari noi si diferite, cu traditie si specific national si cultural. Sigur, nu e de mancat acolo in fiecare zi, mai ales pentru cei care trag cu ochiul in fiecare saptamana la cantar... (GB)

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Tu ce parere ai?




Apropo, cuvantul “fonder” in franceza inseamna cu totul altceva. Cred ca vreti sa ziceti “fondre” (a topi)???
Daca tot ne vrem cunoscatori, hai sa ne si informam:)

Reply

    cum e romanu’….ce sa avansam noi ca popor cand nu suntem in stare sa facem altceva decat sa ne mancam de fund unul pe celalalt… Ce comentariu ai putut da si tu Maria pe un site unde se discuta de restaurantele din Bucuresti… Draga mea, atat pentru tine cat si pt Doru, din cate vad eu, cuvantul este scris corect, insa inversate ultimele 2 litere, care intamplator, dau un alt inteles cuvantului. Acest cuvant putea sa nu insemne nimic scris asa “fondre”, si sa fie pur si simplu o greseala de tipar, ca vai, voi 2, nu faceti niciodata greseli la scris…
    As prefera sa va dau un sfat asa, pentru voi, de viitor; daca vreti sa-l primiti bine, daca nu, ramaneti asa. Este usor sa dai indicatii si sa faci comantarii! in loc sa scrii aceste 3 propozitii, mai bine faceai un comentariu constructiv la adresa acestui restaurant, chiar pentru aceasta greseala daca singura ta problema pe un astfel de site este “corectitudinea cuvintelor”. Daca nu putem ajuta, si nu putem veni constructiv in intampinarea acestui restaurant, mai bine stam in banca noastra, ca de rautate suntem primii. E mai greu sa te desprinzi de gloata si sa fii altfel. Dar ma rog, daca tu ai crezut ca astfel de comentarii asteapta un astfel de site de la tine, n-am pretentii sa intelegi ce vroiam sa punctez mai sus…

    Reply

Din articolul ” autoportret” mai sus publicat, “fondue” nu vine de la ” fonder” ci de la “fondre” !!! Fonder inseamna a intemeia sau a crea, infaptui.. Fondre inseamna a topi! Furculite “gigant” ?? Se refera la o furca sau la o furculita lunga si subtire? Sper ca asemenea aberatii sa nu se gaseasca si in branzeturile pentru fondue fie ea si savoyarde! Cel care a scris articolul de prezentare mai sus este ieftin, acrit cum este castraveciorul si ceapa in acompaniamentul raclette-i. Am deja dubii in ceea ce priveste restaurantul… Ma voi duce totusi sa-ncerc!

Reply

Hello, I have been again tonight to see if my affirmation was rights, in regards to few criticism to this restaurant, considering we measure the quality of a restaurant on several times, constant quality, food and service. Tonight the owner was not there, however the service was the same very good – friendly, always smiling and very professional. Incredible, this time in a good way. Food was appreciated by myself and my Romanian guests. The French Merlot for 55 RON was excellent for this price. My opinion was shared by the Romanian guests that is not used with this speciality – she was saying also that in this restaurant is a nice story telling atmosphere and warm, where friends can get together and enjoy. Really appreciate. For the classification of this restaurant and the balance price-quality I wish them success. Than I would only add still no snow…

Reply

Madames et Messieurs,
To add some history about fondue which I believe is interesting, and even funny. There has always been a fight between France and Switzerland regarding the origin of this apelation. Swiss call it “swiss fondue” and we call it “fondue savoyarde”. The funny part is that haute savoie is at the border with Swiss, than I do not know who is right. As French I have my opinion, but….
Living and working as a chef in Savoie, I also prepared this recepit, that is a speciality there. The magic is to mix three kind of cheese and to melt it in the wine (Emmental Beaufort et Conte)and at the end you add a drop of kirsh and serve it with dry croutons. The bread has to be dry to absorb the foundue. In my country when you finish it you ask for yokk eggs with the rest of the liquid. But you do not need to be French or Swiss to do this, you just need the ingredients and the spirit of Fondue.
I have been to this resto two days ago and my opinion was a very good one. I would suggest it gladly. Are we talking about the same?
Fortunatelly I did not read before these hard critisism comments, probably I would have not been. I appreciate freedom of speech, so for this reason I suggest to people to go and try and to decide for themselves.
Bon appetit…

Reply

Hai ca-i mai acord o sansa, desi am vazut o stirea unde o tanti a incercat sa-i apere in dodii. Am comentat ca prea mi-a scos peri albi.
Macar voi ati fost sinceri si-ati recunoscut ca nici bautura nu este de ignorat acolo.

GB, voi cum ati platit?

Reply

Hello,
I have also been recently, some days ago in 2012 with a friend. We started in a steak house where I got a fantastic antricot, excellent quality, excellent serving, good asesoning, best I ate in a restaurant in Bucharest. No doubts about it.
We moved than in the restaurant next, within the same restaurant. We order a fondue and raclette. My fondue was made with three kind of cheese, was pretty warm and tasteful, like what I am used to eat in Savoye. The raclette was served with appropriate machine to serve the cheese, not like the one I have at home, with a nice peace of cheese, that was absolutelly not old at all and served with potatoes. In France we add also charcuterie assortiment and cornichons. I left with a great impression and with the intention to come back. Specially the quality-price balance was excellent. In other restaurant, like “Mica Elvetie” during two years I never been able to eat a raclette, though it was all the time in the menu. So these days I was happy to enjoy this in my plate, as per the menu. Service was excellent and the owner very welcoming and friendly. Personally I recommend this restaurant… One thing was only missing – the snow…

Reply

Theo Dermon
I was with a good friend in this restaurant. As a Swiss, I must say it is a shame in this way of seeing how Swiss specialities are presented and prepared.
The raclette was served on a device that we use at home in the Switzerland, the waiter know not how it and to my question, why? he replied that he had never made this. The potatoes were warmed up, the cheese so old that its bark was 10 mm thick, imposible to eat .We give it back and ordered a fondue.
We got a cheese fondue that was cold and filled with a mass that was never cooked and it was also cold, I demanded for a finished fondue and is coming a Cook and told me he had made this for the first time, because he was responsible for the Steakhouse which was near to us. He took it and brought after 10 minutes it again, this time hot. The Rechaud was providing improper with an open fire, dangerous.
As my friend wanted to pay (course was also the raclette what we gave back to the invoice), he could it not with the card, because the device did not work, so we were forced to pay cash.
This restaurant is the worst presentation of Swiss cuisine I have experienced. It is a pity for the time and money

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