They never went away for some...they were the archtypal gift, it's true, but a fondue party is lots of fun, and very tasty too.
Broccolli is lovely in a three cheese fondue, small florets of raw broccolli, especially with blue cheese in the mix.
I love chunks of salami, or Polish Kabanos dipped into them also...
The best thing about fondues is the amount of alcohol you need to imbibe, this is an important point, in Swiss tradition, the alchohol stops the molten cheese forming a solid mass in your stomach!
In Paris a couple of weeks ago, they served in a Haut Savoie (Swiss border) region restaurant, a fondue pot of seasoned oil which was used like a Mongolian Hotpot, dipping in to the oil thin slices of beef....that was delicious!
Another tip from the waiter is to crack a raw egg into the last part of the cheese fondue, mix it quickly with the remaining bread and eat, I didn't try it but will do next time...