Cheese, meat or vegan bouillon, pasta or chocolate — four sealed quarters over one flame, so everyone at your table finally dips their own way.
For ten years I watched moitié-moitié from the salad end of the table. Now my lactose-free blend bubbles in its own quarter — same pot, same forks, same arguments over who lost their bread. It's like the "raclettification" of the Fondue - different taste at the same time.
My mushroom-miso broth simmers two centimetres from their beef stock and never touches it. No matter if vegan or religious reasons - all together at one pan.
I' prefer dark chocolate, my kids not. My strawberries get pure noir while their bananas drown in milk and white. Nobody negotiates, nobody misses out.
Friday is pasta party time: four sauces, four cooks, one pot keeping every attempt warm until the pasta lands. Our eight-year-old's 'butter-butter' sauce has a fan club now.
Jonny and Soraya Billeter invented the quartered caquelon at their own family table in Switzerland to bring Soraya with her celiac disease back at the same table. Similar to the party-grill-innovation for Raclette in the 80th, the unique and patented pan offers all the variations. No matter of hygiene, religion, vegan or other preferences and reasons.
No Limits!
4 all - and all together.
↑ The patented divider, from aboveOne wall between every flavour. Cheese never meets bouillon; dark never bleeds into white. Allergies and convictions get their own real estate.
A single rechaud heats all four quarters evenly — no cords, no gadgets, just the fondue ritual you already know.
Round spoons surrender in corners. Our corner spoon doesn't — it scrapes the divider walls down to the very last gram.
Because it is one pot — not four saucepans, four hobs and a family mediation session afterwards.
