Fondue Festival (05 to 07 July)
Saint Andrews Castle has a program that enhances the regional gastronomic culture with exclusive fondues. To harmonize with the fondue, guests will be able to select wines from our winery, with special prices for the event.
The Gourmet Winery at Saint Andrews Castle is internationally recognized and awarded. There are hundreds of labels around the world that are constantly being renewed. There is a strict curation, developed by our sommelier, to enrich of novelties and rarities in the winery, following trends and demands of the customers.
The word "fondue" is a female flexion for the verb "to melt," something like "melted" or "melted". It is said that the origin of the plate is Swiss and that it was created during the Second War, due to the impossibility of the peasants of the mountain regions to seek food in the cities because of the war and the low temperature. The first fondue recipe is documented in a recipe book written in Zurich in 1699. The 320-year-old dish has become Switzerland's national symbol and is always a great way to warm up the cold days.
On July 6, we will have a special dinner at the award-winning Primrose Restaurant, consisting of a sequence of 4 different fondues.
Check out the complete menu prepared by chef Fernando Becker:
Fondue to the Sea
Shrimp, Scallops, Mussels and Sole to be prepared at Court-Bouillon. Dill Dip, Tapenade Provençal, Capers Dip and Lemon Emulsion.
Baguette, Olive Bread, Rye Bread, Potatoes, Mushrooms, Broccoli and Tomatoes to be dipped in a creamy blend of imported cheeses.
Red Angus Filet Mignon Baits to be prepared on a Bourguignon and Black Truffle Sauce, Dijon Mustard Pate, Foie Gras Emulsion and Gorgonzola Dip.
Belgian Chocolate Syrup Callebaut and Cognac escorted by Turkish Damascus, Season Fruits and Laminated Almonds.
Valor R$200,00 por pessoa.
(Não incluso impostos e taxas)
Informações e reservas:
(54) 3295-7700 ● WhatsApp (54) 99957-4220