La Fondue Savoyarde: a delicious mountain tradition
La fondue savoyarde is one of the most iconic dishes of Haute-Savoie, often associated with friendly moments with family or friends, in the heart of the mountains. This comforting dish is a true symbol of Savoyard gastronomy, perfect to share after a day spent on the ski slopes or during winter evenings.
Prepared with melted cheese, la fondue savoyarde is a perfect blend of three Savoyard cheeses: Beaufort, with a fruity and slightly salty taste, Comté, which provides depth with its strong 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 tasty texture.
Tradition has it 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 more savory taste, some add a touch of kirsch (cherry brandy) or sprinkle a pinch of nutmeg.
La fondue savoyarde is not just a dish, it is also a social and warm experience, where guests share around the same caquelon (pot), following the amusing rule that you “pay a penalty” if you drop your piece of bread into the fondue.
Ingredients for fondue savoyarde for 4 people:
- 300 g of Beaufort
- 300 g of emmental de Savoie
- 300 g of Comté
- 20 cl of Savoie white wine (Abymes or Apremont)
- 1 to 2 tablespoons of Kirsch
- Slightly stale bread
- 1 pinch of pepper
Recipe for fondue Savoyarde:
- Cut the cheeses into thin slices.
- Rub the 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 obtain a smooth and creamy mixture.
- Season with pepper and add a small glass of Kirsch.
- Serve hot and don’t forget: whoever drops their piece of bread at the bottom of the caquelon must pay a penalty…
- 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 fondue savoyarde?
It is recommended to plan, for average eaters, about 150 to 200 grams of cheese per person for a successful fondue Savoyarde. But for big eaters, you can plan up to 300 grams per person.
What bread for the fondue savoyarde recipe?
Classic breads are perfectly suitable to accompany a fondue savoyarde, but country breads and rustic breads go even better with melted cheeses. In all cases, 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 / half Swiss fondue: it wonderfully combines Vacherin Fribourgeois and Gruyère Suisse.
Which wine to accompany fondue savoyarde?
Traditionally, a fondue Savoyarde is enjoyed with a Savoie white wine. Grape varieties such as Jacquère, Altesse, Jongieux, Crépy, old vines Chignin, Apremont can be very good choices.
For the die-hards who prefer red wine, we recommend a Mondeuse rouge, or a pinot noir. But don’t you dare tell a Savoyard!
Tips to accompany your fondue
La fondue savoyarde is traditionally enjoyed with pickles, pickled onions, and a glass of Savoie white wine to balance the richness of the cheese. And for the more gourmet, it can be followed by a light salad or Savoyard cured meats.
A simple but flavorful dish, perfect to savor a taste of Haute-Savoie, in full conviviality.
Article mis à jour le 27 July 2026
