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Fondue


MarkW
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Harrogate. And I'm sure it was heated over a proper réchaud, in a genuine caquelon. Was the Gruyère flown in, special?


La fondue crée la bonne humeur.


Or maybe not.

 

Basel last week - after day 1 of a trade show, with ten of my colleagues who thought it sounded nice.


My poor credit card... :crybaby:

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I like cheese! :lol:

almost all cheese! :thumb:

 

Me too! I'm less enthusiastic about a bill of nearly 400 quid for the privilege of dipping cubes of totally unremarkable bread into it though.


:shock:


Good job it's my company, or I'd have some explaining to do!

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