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Savoyarde Fondue (Cheese fondue from Savoy)

  • Festive meal
  • for 4 persons
  • Preparation 15 min
  • Cooking time continuous
Sauté de crevettes aux légumes au wok

Chef's tip :

Customize your cheese fondue with different cheeses: try incorporating Alpenzeller, Alpine cheeses, Raclette, Vacherin and even blue cheeses.

Ingredients :

  • 900g of cheese
  • (300g of Emmenthal, 300g Gruyère, 300g Comté)
  • 1 clove of garlic peeled and halved.
  • 4 level teaspoons of cornflower.
  • 4dl of white wine
  • 1 teaspoon of fresh lemon juice
  • 1 small glass of Kirsch
  • Pepper
  • A touch of nutmeg

Preparation :

  1. Rub the fondue dish with the clove of garlic. Pour in the white wine and begin to lightly heat. Add the grated cheese and continue to cook gently, stirring to obtain an even mixture. Mix the cornflower with the Kirsch, and add to the fondue. Season with pepper, nutmeg and a touch of salt if needed. Bring to the table and serve while hot.

  2. Each guest dips his or her piece of bread (cut into cubes about 2 cm square) into the cheese, turning the mixture.

  3. At the end of the fondue, break a whole egg into the fondue dish (mixing it well into the cheese) and finish the meal. Bon Appétit!

  4. Alternatively : You can give your fondue that personal touch by changing the cheeses: Try including Appenzell, cheese varieties from the high mountain pastures, Swiss cheese, vacherin or even blue cheese. You can also try different sorts of bread, including white, farmhouse or rye bread according to taste. You can serve cooked vegetables as an alternative to bread, such as potatoes, leeks, cauliflower or mushrooms, etc. Lastly you can flavour your fondue with a pinch of cumin seed, or add bacon cubes,mushrooms cut into strips, or even two small peppers quickly blanched and cut into slices, for a spicier variant.

*Alcohol abuse puts your health at risk. Drink with moderation.

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