Meal: Fondue and Mussels

During our day in Neuchâtel, we had dinner at a little Bistro called The Jura. Looking for something local, this place offered the variety and authenticity we were looking for.

First up, the fondue. In this case, it was Fondue Neuchâteloise, meaning that it was local variations on the Gruyere cheese, local white wine served melted with basic baguette. Fondue, of course, comes in a variety of forms -- both bread/ cheese and meat/oil combos -- most of which will be profiled at some point on this blog.

Steve had Les Moulles et Frites. This is essentially mussels steamed in a white wine and garlic sauce, served with a side of fries and mayonnaise. A Francophone delicacy, we deduced that this simple, eat-with-your-hands experience was essentially the European equivalent to buffalo chicken wings (that's a good thing).

Furthermore, we had a couple of local, unpasturized/ unfiltered beers to go with. Dark and somewhat sweet, the beers complemented the meal well (and came in sweet bottles with hinge-tops like Grolsch does stateside.



Naturally there was a lot of sharing going on (particularly the fries in the fondue).

Put a bubbling vat of cheese in front of Jaren, you know she'll be happy. Add a steaming vat of flavorful finger food for Steve and you've got two very happy diners.