Fondue, Upgraded: How Fondussimo Reinvented The Dinner Table (Win!)

Quebec-born designer Dany Bernard has given a classic a modern glow-up—founding Fondussimo to make fondue cleaner, more creative, and unmistakably social. In this Q&A we dive into his patented perforated-basket system, the Evolution 3-in-1 and Dip & Grill innovations, and why shared dining is the ultimate way to slow down—and savour—together. —Noa Nichol

What dish do you cook when you want to impress but have only 20 minutes and one pan — and what’s your secret shortcut?

We have several quick recipes on our website, but when I’ve got just 20 minutes to work with, a classic cheese fondue is always my go-to. It’s a real crowd-pleaser and looks impressive every time. The beauty of it is the versatility — you can dip bread, meats, vegetables, or really whatever you have in your fridge. It’s that perfect combination of elegant and effortless, and honestly, people are always impressed by how quickly you can pull together something that feels so special and interactive.

Fondue time — what’s your signature fondue recipe (cheese, chocolate, or savoury) and what unexpected dipper should everyone be trying?

It might not be the most refined choice, but my absolute favourite is Mac and Cheese fondue. It’s just too good! It’s kind of a hybrid between broth fondue and cheese fondue. The pasta and broccoli really make all the difference here. Honestly, we should all be more adventurous with using fresh pasta in fondues — it’s a game-changer that people don’t think about enough. It brings comfort food to a whole new level!

Tell us about the product: what inspired its creation, what makes it different from others on the market, and one surprise feature people don’t expect?

I’ve had this desire to create something innovative since I was young. The inspiration actually came while I was eating fondue — I noticed these recurring frustrations: forks dropping food back into the pot, people accidentally grabbing the wrong fork. That’s when the idea for perforated baskets clicked. The baskets solve those problems, but the surprise feature that people don’t expect is how they completely open up your recipe possibilities. Suddenly you can make pasta, spinach, mussels — all sorts of things you’d never think to put in a traditional fondue. The baskets aren’t just a solution to a problem; they’re a gateway to countless new recipes and culinary experiences.

If you were pitching your product to someone who’s never heard of it, what three words would you use — and what demo would you show first?

Three words? “Try it, love it.” As for the demo, honestly, I’d want to show everything you can do with it! That’s the whole point — Fondussimo is a tool, and your only limit is your imagination. I’d probably start by showing how versatile it is: one moment you’re making a classic cheese fondue, the next you’re cooking fresh pasta or steaming vegetables. It’s about demonstrating that this isn’t just a fondue pot — it’s a creative cooking experience that adapts to whatever inspires you.

Which unexpected ingredient takes an ordinary weeknight meal to “restaurant-level” in your kitchen?

Fresh pasta and ramen noodles. They’re incredibly versatile and allow you to create really impressive dishes quickly. People don’t always think of them as “restaurant-level” ingredients, but when you use them creatively — especially in something like a fondue — they completely transform a simple weeknight meal into something special. They cook fast, they absorb flavours beautifully, and they just elevate the whole dining experience.

For hosting a perfect fondue party, what are your top three pro tips — from prep to serving to preventing burnt cheese panic?

First, plan a three-course experience to really wow your guests — start with a cheese fondue appetizer, move to a broth fondue for the main course, and finish with a chocolate fondue for dessert. It turns the evening into a full culinary journey.

Second, prepare a variety of dippers so everyone finds something they love. Mix traditional options like meats and vegetables with unexpected choices — fresh pasta and ramen (hello, game-changer!). This is where the baskets really shine and make all the difference.

Third, and this is important — plan ahead for leftovers. There’s often a lot of waste after a fondue party, but it doesn’t have to be that way. We have tons of “recovery recipes” on our site. Use leftover broth as a soup or couscous base, turn extra cheese into a pasta dish, repurpose chocolate into other desserts. The key is: don’t throw anything away!

Sustainability and sourcing matter — can you walk us through where the key ingredients or materials for the product come from and any eco-friendly choices you made?

Over the past few months, we’ve achieved something I’m really proud of — we’ve redesigned our packaging to be significantly smaller, which means much less material waste. This new packaging should be available in the coming months. A smaller box also means less protective cardboard needed inside. We worked hard on the design to maximize every bit of space and eliminate empty gaps. But beyond packaging, our core sustainability philosophy is building products that last. We create solid, durable products because we want people to use them for years, not replace them.

If you could invite any three chefs or food icons (living or dead) to a fondue dinner featuring your product, who would they be and what would you serve to wow them?

Gordon Ramsay would be first on my list. If I can impress him, I know I’m making good fondue and have a solid product. He doesn’t hold back, and that’s exactly the kind of honest feedback I’d want.

Martha Stewart would be my second guest. She reminds me of my mother with her comforting, approachable recipes. It would be wonderful to have her at my table — she represents that warm, homey feeling that fondue is all about.

And third, Joe Bastianich. Beyond being in the restaurant industry, he’s an entrepreneur like me. I’d love to pick his brain about business. Plus, like Gordon, he’s tough and exacting — I couldn’t serve him just anything.

For the menu, I’d go with three courses: a cheese fondue featuring local products, an Asian-style broth fondue for the main course, and an indulgent chocolate fondue to finish. Three very different experiences to showcase the versatility of Fondussimo.

Win! A $250 Fondussimo Dip And Grill!

Congrats Maxime B. of Mirabel, QC, who will receive the brand’s newest launch, the Dip and Grill ($249.99), which combines fondue and plancha, an interactive dining experience in a single appliance, bringing everyone to the table for a complete shared feast from start to finish. With a built-in cast aluminum grill plate, ingredients stay piping hot and ready to dip, from marinated steak bites to charred seasonal vegetables, while allowing guests to sear, grill, and enjoy with ease. Designed for fondue newcomers and hosts seeking variety, the Dip & Grill delivers precision, convenience, and elevated presentation, making every meal a memorable tabletop gathering! Please note: if you are the winner, you will receive a DM (direct message) in Instagram directly from @vitadailymedia. Please be wary of fake accounts, which often use similar handles with an extra or missing letter, number or symbol. We will never ask for a payment or for your credit card number, and we will never ask you to click through a link. If you are unsure whether you have been contacted, via Instagram, by us or a fake account, email us before responding.