Recipe: Savoyard Fondue

Name: Fondue savoyarde
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 portions
Ingredients: Une fondue savoyarde pour 6personnes :600 g de Beaufort Fermier; 600 g de Comté Fermier; 400 g d'Emmental de belle origine ou de tomme de Savoie; 6dl(60 cl) de vin blanc sec (Fendant, Apremont, Roussette Chardonnay du Bugey...); 1 cuiller à soupe de fécule mélangée avec 4 cl de kirsch; 1 gousse d'ail dégermée; poivre du moulin râpure de muscade; pain au levain d'une ou deux journées

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (30 reviews) Other dishes

Prep 5 min

Cook 15 min

Total 20 min

Servings 6 serv.

Savoyard Fondue is a traditional dish from the Savoy region in the French Alps. It is made of melted cheese, usually Abondance, Beaufort or Comté, mixed with beer or white wine and seasoned with spices such as garlic and pepper. The ingredients are melted in a caquelon, a stone or cast iron pot, and served with pieces of bread for dipping.

Ingredients for 6 servings

A Savoyard fondue for 6 people:

600 g of Farmhouse Beaufort
600 g of Farmhouse Comté
400 g of quality Emmental or Savoie Tomme
6dl (60 cl) of dry white wine (Fendant, Apremont, Bugey Roussette Chardonnay...)
1 tablespoon of cornstarch mixed with 4 cl of kirsch
1 clove of garlic, degemmed
ground pepper, nutmeg zest
sourdough bread from one or two days old

Step-by-step directions

1 Rub the inside of your caquelon with the garlic clove cut in half and degemmed.

2 Cut your bread into small cubic pieces.

3 Heat the caquelon, add the white wine and cheese cubes. Add pepper and a zest of nutmeg, then the cornstarch mixture and stir with a wooden spatula until you reach the desired consistency.

4 Place on your heating device in the middle of the table (preferably use an electric heating device or flammable gel). Each guest then spears these pieces of bread on their fondue fork and dips them into the hot cheese.
To accompany this Savoyard fondue, serve the same wine as the one used in the preparation.
In our case we enjoyed it with a very good and very lively Bugey Chardonnay.
Of course and I already know that this recipe will be subject to debate (smiles)
Especially if I tell you that it can transform into an Auvergnat fondue by melting only peeled Saint Nectaire cubes in the same quantities
(more smiles).