French For Dancers: Fondu

Peggy Terhune

Jan 13, 2025

French For Dancers

Demystifying dance terminology and steps for dancers and dance-lovers!

Issue 26: Fondu

Bonjour! Welcome to French For Dancers!

Parlez-Vous Ballet?

(Do you speak Ballet?)

FONDU

(fon-doo)

Fondu means melted, from the French verb fondre, to melt. Unlike its culinary counterpart, the ballet term does not have the “e” on the end – fondue is the feminine version of the adjective or past participle.

So, enjoy fondue in the kitchen, and fondu in the ballet studio!

In ballet, fondu is both a step and a way of doing a step. In either case, the “melting” or lowering feeling happens by taking a demi-plié on one leg (the supporting leg).

In a standard fondu exercise, the supporting leg bends into demi-plié, while the working leg comes to a pointed coupé position on the supporting leg, between the ankle and the calf muscle (this is a little higher than the regular coupé or sur le cou-de-pied position). Both legs must bend at the same time and then straighten together as the working leg extends either to the front, side, or back.

As the leg extends, it performs a développé from the bent position to a straight one. It is important to keep both legs turned out from the hips and ensure that the knee that is in fondu is placed over the toes of the same foot, not rolling forward or backward.

Beginner dancers usually practice fondu to tendu or to low dégagé height, moving to higher extensions as they progress. More advanced dancers can also be asked to bring the supporting leg to a relevé after the fondu, challenging their strength and balance.

The supporting leg begins to straighten as the other leg moves through attitude.

Both legs finish extending at the same time!

The other use of fondu is when the supporting leg comes to a demi-plié while the working leg is performing a different step, such as a rond de jambe or développé, or softening a pose, such as an arabesque or attitude.

Savoir-Faire

(Know-How)

Student Tip:

Unlike a regular demi-plié, where the body’s weight is between both legs, the center shifts over the standing leg in a fondu. Practice shifting the weight during fondu, making sure that you don’t lift the hip or lose your turnout.

To develop strength and balance, practice coming into fondu and straightening the standing leg (keeping the lifted leg in coupé or retiré), then fondu to relevé – first with a barre for support, then in the center. This will also help build stability in the legs for landing jumps!

Teacher Tip:

It can be difficult for students to understand how to straighten both legs at the same time, so that the développé part of the fondu doesn’t get lopsided. I explain it like a journey – both legs need to arrive at the same time, but one has a shorter route (the leg in plié) while the other has further to go (the one coming into extension). So, the supporting leg must move a little slower than the working leg, to achieve the desired look of finishing together.

This will help the movement look and feel fluid – or gooey like a fondue!

À La Carte

(From the Menu)

Because the word fondu makes me think of fondue, and fondue is really yummy, here are a couple of recipes! I have not tried either of these specific recipes, but they look delicious.

The classic cheese:

https://www.foodandwine.com/recipes/classic-swiss-cheese-fondue

And the decadent chocolate:

https://www.simplyrecipes.com/recipes/chocolate_fondue/