HISTORY of 1001 Fondues
It used to be said that cheese fondue is a classic alpine dish, a go-to meal for winter evenings, or simply a rich and delicious treat that is usually eaten with bread. It was also believed that cheese fondue was nothing more than a piece of Swiss culture, a sort of runny dish with fromage coolant (based on melted cheese), copied by the Savoyards. However, this era of 1001 clichés seems well and truly over. This is certainly the case in Quebec, where this old-fashioned and somewhat narrow description considerably underestimates the proven quality of local cheesemakers and the vibrant creativity of Quebecers. Some key elements of culture, along with the province’s entrepreneurial dynamism and richness of land now offer us the possibility to propose a great diversity of products and recipes. It’s no secret that La Belle Province is full of exceptional agri-food producers. Cheeses, wines, beers, ciders, liquors and other local products are quickly winning the hearts of Quebecers ― and fondue made with local cheeses is certainly no exception. There is no doubt that the success of 1001 Fondues is perfectly in line with this effervescence. Since its beginnings, the family business from Quebec City has devoted significant attention to thinking outside the box in order to create the best cheese fondue that’s made in Quebec. This is the HISTORY of 1001 Fondues.
“Creativity is thinking about new things. Innovation is doing new things.” Théodore Levitt
If walls could talk…
It all began during a trip to Switzerland in the 1970s, when Jean-Yves, the patriarch of the Lapointe family, discovered the delights of cheese fondue. This moment of epiphany eventually led him to become in 1984 the owner―and heir―of the restaurant Au Chalet Suisse (which became Au Café Suisse in 1991), on rue Sainte-Anne Street, in Quebec City’s old town (Vieux-Québec). The Lapointe family would then introduce the typical Swiss fondue to locals and tourists alike. Some may still remember a certain time when the restaurant―a local institution―was a hotspot for the political and artistic class. René Lévesque, Jacques Parizeau and other prominent politicians used to meet there after parliamentary business. In the first pages of his autobiography, René Lévesque nostalgically points out that the Chalet Suisse served as the backdrop for countless memories. It goes without saying that we would like more details. If walls could talk…
The table is set…
In 2003, after more than 20 years of fondue activity and research and development, and multiple trips to Switzerland, a new chapter began for the Lapointe family with the purchase of La Grolla, another Quebec City restaurant promoting the traditional flavours of Switzerland. Going from a 350-seat restaurant to a 45-seat restaurant was a strategic change that allowed for the preparation and implementation of a promising project aimed at marketing fresh, ready-to-cook (without additives or preservatives) fondues crafted with locally made cheeses, and making these available throughout Quebec and elsewhere in Canada. It is precisely in this context that 1001 Fondues was born. With this vision in mind, Jean-Yves and his daughter Caroline embarked on a tour of Quebec in 2010 to develop new fondue recipes. This approach ultimately led the company to focus on Quebec’s local products. The vision of 1001 Fondues is then accompanied not only by an unwavering passion for local cheese fondue, but also by an imperative that is not without risk: to invite Quebecers and Canadians to think of cheese fondue in a different way, outside the traditional Swiss or European framework. Bread may be a very popular dipper for cheese fondue, but it is by no means the only accompaniment that can be enjoyed in a convivial atmosphere! Local delights (vegetables, fruits, cold cuts, etc.) are more and more dipped into the fondue. The Quebec of today is not the Quebec of yesteryear. With this in mind, the Lapointe family sees change as an opportunity. It is necessary to innovate. The table is set…
Hot Fondue, Chic! Fondue…
The year 2011 marks the arrival of the Hot Fondue™ Bread. This little delicacy (this time, the fondue is poured into the baguette and not the other way around) soon becomes the star dish of many gourmet events in which the Lapointe family participates, including the Quebec City German Christmas Market. In 2017, the Chic! Fondue line is launched. At this point, the initial Swiss après-ski mountain feel seems to have evolved into something different, in favour of the emergence and multiplication of easy-to-make, spontaneous and varied fondue recipes that can be enjoyed at any time of the day, all year round.
Today: now and tomorrow…
Almost forty (40) years after its beginnings, 1001 Fondues continues to grow and to offer new lactose-free and gluten-free products, incorporating bold ingredient blends, including Quebec beer (from dozens of microbreweries), cider and gin. Research and development efforts continue unabated as the company is now at the forefront of locally made cheese fondue. More than ever, Jean-Yves and Caroline Lapointe innovate, think big and emphasize the role of local products that give fondue its exceptional opulence. And so we ask for more. Country roads, take me home…spontaneous and varied fondue recipes that can be enjoyed at any time of the day, all year round.
*Visit our online store to discover our 1001 Fondues. They are also available in many specialty stores and microbreweries beers store. Contact us to find the store nearest you.