The Fondue World Championship returned to the tiny village of Tartegnin in Vaud on Saturday, drawing nearly 200 competitors from Switzerland and abroad.
Professionals and amateurs battled it out with their best Gruyère-based recipes, with Benedikt Wüthrich of Ecotaux winning the pro title and Frédéric and Lucie Gay from Thônex taking the amateur crown.
Chefs were judged on taste, texture and appearance, all using the same bread. Held every two years, the event now attracts thousands of visitors and growing international media attention.
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