Fondu

[fawn-DEW], officially “sinking down”, is referred to by most dancers as “the melting step”. Probably because we all know and love to eat cheese and chocolate  fondu. Fondu is the equivalent of a one-legged plié – starting generally from fifth position, the working leg moves to conditional cou-de-pied while the standing leg bends simultaneously. Both legs then extend at the same time to either a dégagé, ninety degree, or higher extension of the leg. Fondu can also refer to a slow and controlled landing from a jump or partnered lift. 

Why we do it

Fondu is a great step to unfold or grow into a fully extended position. Fondu as a landing (rather than the step) is the most ideal way to land from a jump because it decreases unneeded impact on the knees, hips, and ankles. Well, and all of the joints in general. The beginning of the fondu step is also the most stable position for balance on the standing leg. A bent standing leg can compensate for alignment that is less than ideal and can allow for adjustment of balance between movements.

How to do it better

• Many dancers tend to sink backward when performing fondu devant and à la seconde. Be sure to think of pulling up along the front of your body below your belly button as you plié. And don’t let your junk fall out of your trunk.
• While it is fairly easy to bend both legs at the same time during the first half of fondu, most dancers do not lengthen both legs at the same time on the extension of the legs. Because the working leg has a significantly longer distance to cover, most dancers end up straightening their standing leg much faster than their working leg. Don’t do that.
• When you’re fondu-ing, make sure that your upper body does not cave or slump. Try fondu with your back against a wall and keep the back of your shoulders attached the entire time. 

Photo credit: John Manning

Dancers (L-R): Katy Nicholson, Caitlyn Faucher, Emma Touhey