Don't leave without tasting - Top 3

Ingredients for 4 people :

• 200 g Beaufort
• 200 g Comté cheese
• 200 g Gruyère cheese
• 1 clove garlic
• 30 cl dry white wine (preferably from Savoie)
• 1 teaspoon lemon juice (optional)
• Freshly ground black pepper
• Grated nutmeg
• Country or baguette-style bread, cut into cubes
• 1 egg (yolk)

• Prepare the cheese: Grate or cut into small pieces the three cheeses (Beaufort, Comté and Gruyère). This will help the cheese melt more easily.
• Rub the fondue pot: Take a fondue pot and rub the inside with the halved garlic clove. This will flavour the fondue.
• Heat the wine: Pour the white wine into the fondue pot and heat over low heat. Add lemon juice, if you wish to add a little freshness. Stir gently until the wine begins to simmer, but don’t let it boil.
• Add the cheese: Gradually add the grated cheese, stirring constantly with a wooden spoon. Allow to melt over low heat, without stopping to stir to obtain a smooth, homogeneous consistency.
• Season to taste: When the cheese is completely melted and creamy, add a pinch of pepper, a little grated nutmeg, and the kirsch if using. Mix well.

Tip: add an egg yolk to the fondue pot when there’s no liquid left, so you can easily scoop out the remaining cheese from the bottom 😉

Fondue Savoyarde is perfect with steamed potatoes, charcuterie, steamed vegetables or, quite simply, crusty bread.
Ps: if you’re serving cold meats, don’t forget gherkins and spring onions!