The Savoyard Fondue: a delicious mountain tradition
The Savoyard fondue is one of the most iconic dishes of Haute-Savoie, often associated with convivial moments with family or friends, in the heart of the mountains. This comforting dish is a true symbol of Savoyard gastronomy, ideal to share after a day spent on the ski slopes or during winter evenings.
Prepared with melted cheese, the Savoyard fondue is the perfect combination of three Savoyard cheeses: Beaufort, with a fruity and slightly salty taste, Comté, which adds depth with its powerful aromas, and Emmental de Savoie, mild and melting. These cheeses are melted in dry white wine from Savoie, such as Apremont or Chignin, with a hint of garlic to enhance the flavor, creating a smooth and delicious texture.
Tradition dictates that everyone dips pieces of slightly stale country bread into this creamy mixture using long forks. The bread soaks up the hot cheese, offering an explosion of flavors in the mouth. For an even tastier taste, some add a touch of kirsch (cherry brandy) or sprinkle a pinch of nutmeg.
The Savoyard fondue is not just a dish, it is also a social and warm experience, where guests share around the same caquelon (pot), following the fun rules that say you “pay a forfeit” if you drop your piece of bread in the fondue.
Ingredients for Savoyard fondue for 4 people:
- 300 g of Beaufort
- 300 g of Emmental de Savoie
- 300 g of Comté
- 20 cl of white wine from Savoie (Abymes or Apremont)
- 1 to 2 tablespoons of Kirsch
- Slightly stale bread
- 1 pinch of pepper
Recipe for Savoyard fondue:
- Cut the cheeses into thin slices.
- Rub a caquelon with garlic.
- Put the white wine in the caquelon and bring to a simmer.
- Lower the heat and add the cheese little by little, stirring with a wooden spatula between each handful of cheese added.
- Stir regularly making “8” shapes with the spoon until the cheese is completely melted. You should get a smooth and creamy mixture.
- Season with pepper and add a small glass of Kirsch.
- Serve hot and don’t forget: whoever loses their piece of bread at the bottom of the caquelon owes a forfeit…
- At the end of the caquelon, when there is not much cheese left, add an egg yolk and mix.
How much cheese per person for a good Savoyard fondue?
It is recommended to plan about 150 to 200 grams of cheese per person for a successful Savoyard fondue for average eaters. But for big eaters, you can plan up to 300 grams per person.
What bread for the Savoyard fondue recipe?
To accompany a Savoyard fondue, classic breads are perfectly suitable, but country breads and rustic breads go even better with melted cheeses. In any case, slightly stale bread will be even better.
Which cheese to use for fondue?
The traditional recipe offered here uses Beaufort, Emmental de Savoie, and Comté, but there is an excellent variant from our Swiss neighbors, the half and half Swiss fondue: it beautifully combines Vacherin Fribourgeois and Swiss Gruyère.
What wine to accompany Savoyard fondue?
Traditionally, a Savoyard fondue is enjoyed with a white wine from Savoie. Grapes such as Jacquère, Altesse, Jongieux, Crépy, Chignin old vines, Apremont can be very good choices.
For the die-hards who prefer red wine, we recommend a red Mondeuse or a pinot noir. But don’t you ever tell a Savoyard!
Tips to accompany your fondue
Savoyard fondue is traditionally enjoyed with gherkins, pickled onions, and a glass of white wine from Savoie to balance the richness of the cheese. And for the more gourmand, it can be followed by a light salad or Savoyard charcuterie.
A simple but flavorful dish, perfect to savor a piece of Haute-Savoie, in full conviviality.
