This Sunday, NoMad Bar will launch a month-long fondue pop-up inspired by the Chef Daniel Humm’s childhood in Switzerland.
On the menu: winter green salad, charcuterie, soft pretzels with dijon, a massive pot of bubbling cheese and all the potatoes and bread hunks you’ll require, plus a tarte tatin with a traditional shümli pflüml (coffee, sugar, plum eau de vie, whipped cream) for dessert.
