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The Traditional Savoyard Fondue

Difficulty Level: Intermediate
Non Spicy
4-6 persons
La Fondue Traditionnelle Savoyarde

Genuine emblematic dish of the Alps, Savoyard fondue embodies the conviviality and warmth meals in the mountains; ideal for facing winters that linger a little. Traditionally a blend of melted Savoy cheeses such as Comté, Beaufort and Emmental, we're giving it a local flavor by featuring Clos-des-Roches from Fromagerie des Grondines.

To create a complete and typical taste experience, we suggest serving it with pieces of bread from your baker, your favorite charcuterie and a nice portion of fresh grapes.

La Fondue Traditionnelle Savoyarde

  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    FOR THE FONDUE:

    • 300 g (2⁄3 lb) Clos-des-Roches cheese, rind removed
    • 225 g (1/2 lb) Emmental cheese
    • 225 g (1/2 lb) Swiss cheese
    • 1 clove garlic
    • 330 ml (1 1⁄3 cup) dry white wine
    • 30 ml (2 tablespoons) cornstarch

    FOR THE MUSTARD SAUCE :

    • 160 ml (2⁄3 cup) mayonnaise
    • 15 ml (1 tablespoon) chopped fresh chives
    • 15 ml (1 tablespoon) whole-grain mustard
    • 10 ml (2 tsp.) Dijon mustard
    • 5 ml (1 tsp.) honey or maple syrup

    FOR TOPPINGS (AS DESIRED AND TO TASTE) :

    • Baguette slices
    • Cooked potato wedges
    • Blanched broccoli florets
    • Charcuterie
    • Pickles
    • Grapes

  • Preparation

    To make this fondue, you must use the corresponding ceramic bowl for your Evolution set. For more details, please consult our FAQ.

    1. In a small bowl, combine mustard sauce ingredients. Refrigerate at least 1 hour before serving.
    2. Grate cheeses.
    3. Halve garlic clove. Rub inside ceramic fondue pan with garlic halves. Chop garlic halves.
    4. Combine white wine and minced garlic in a saucepan. Bring to the boil, then reduce heat to low. Gradually stir in grated cheeses until melted.
    5. In another small bowl, dissolve cornstarch in a little cold water. Pour the diluted cornstarch into the saucepan and stir.
    6. Transfer the cheese fondue to the ceramic bowl of the fondue pan, and set the temperature to the lowest setting.
    7. Serve fondue with mustard sauce and garnishes.

    Tip

    For an alcohol-free cheese fondue, replace the wine with cold-pressed natural apple juice, non-alcoholic cider, or a mixture of apple cider vinegar, water, and sugar. Non-alcoholic wine is also an option, although it may leave a slight aftertaste.

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