For the poultry cheese fondue, first prepare the dip: To do this, peel the pears, quarter them, remove the core and finely dice.
Fry the pears in a pan with butter and extinguish with white wine, stir in the mustard seeds and honey. Then stir in the vinegar and boil everything together to a syrup.
For the fondue, peel the celery and carrot and dice them very finely. Lard the onion with clove and bay spice. Add the larded onion and diced vegetables to the soup and bring to a boil.
Dice the chicken breasts and cheese.
Place the soup in a fondue pot on the table and keep it simmering. Skewer the meat pieces and cheese on fondue forks and saute in the simmering soup.
Serve the poultry and cheese fondue with the pear dip.