This IGA store’s aisle sign lists “fondue broth” between hot dog buns and chewy bars.
And the end aisle shelf is packed with various flavours of broth from Canton and Loney’s as well as a variety of dipping sauces. Quebeckers love their “fondue Chinoise” - a kind of French-style hot pot; thinly sliced meat cooked in a beef broth, seasoned with onions, herbs, and occasionally some wine as well.
It makes for a highly sociable meal and can take a couple of hours to fully enjoy. And it drives significantly higher usage of broth in Québec.
According to PMB 2013 data, 54.9% of households in Québec bought bouillon in the past six months compared to 29.1% in the RoC.
The sauces are used for fondue and raclette - the Swiss dish
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