A speciality from the Alps, this constitutes rather rustic cuisine, with one key ingredient: cheese, which changes depending on the region. Comté, Cantal, Emmental, etc.
Often, some relatively mature cheeses are added to the mixture to obtain an even richer flavour. The distinguished Savoy fondue is composed of a mature Beaufort, a milder, fruitier Beaufort, dry white wine and kirsch.

When it's time to eat, the pot filled with melted cheese is placed in the centre of the table on a small hob-like heater, for a truly convivial experience: those sat around the table grab pieces of bread and then dip them in the melted cheese. This is best accompanied with a dry and robust white wine (from Savoy of course!), some Savoy cooked pork meats and a salad with a nut vinaigrette dressing.

Preparation time: 15 minutes – Cooking time: 7-10 minutes
Serves 6

Fondue:

• 600g young Beaufort cheese
• 600g aged Beaufort cheese
• 2 garlic cloves
• Knob of butter
• 60cl dry white wine
• 7cl kirsch
• Freshly grated nutmeg
• Pepper

Serve with:

• 1 large loaf of bread

1. Cut the bread into large slices and then large cubes. Cut the cheeses into large slices.
2. Chop the garlic and put into a pot with the butter. Slowly melt and daub the inside before adding the slices of cheese.
3. Cover with white wine and warm on a low heat, continuing to mix with a wooden spoon: mix in the shape of an “8” until the cheese has completely melted. Season with pepper, a pinch of nutmeg and the kirsch while continuing to stir the mixture.
4. Place the pot on a hot plate and enjoy by using the forks to pick up the pieces of bread and dip them into the creamy mixture. Leave the pot on a low heat to keep it bubbling slightly throughout the meal.

Suggested accompaniment: Savoy cooked meats and a vinaigrette salad prepared using walnut oil and sherry vinegar. 

Possible varieties: place 50g dried cep and morel mushrooms into warm water for 2 hours. Drain well before adding to the fondue at the same time as the kirsch. 

Recommended wine: a robust dry white wine or a Roussette de Savoie with blossom aromas.