Authentic Savoyard Fondue — The Classic Alpine Tradition
Savoyard fondue is more than just a meal—it is a convivial ritual that brings family and friends together around a steaming fondue pot. Gruyère and Emmental melted in a dry white wine from the Savoie region create an irresistible, creamy texture, perfumed with garlic and a hint of black pepper. A journey to the heart of the Alps in your own kitchen.
🛒 Ingredients
4 servings
- 7 oz Gruyère AOP, grated
- 7 oz Emmental de Savoie, grated
- 1 garlic clove
- 1 1/4 cups dry white wine (Apremont, Jacquère, or Muscadet)
- 1 tsp cornstarch
- 1 tbsp Kirsch or Cognac (optional but recommended)
- Freshly ground black pepper
- 1 pinch nutmeg
- 1 rustic baguette or mountain bread, cut into cubes
- 10.5 oz baby potatoes, steamed
- 7 oz broccoli and cauliflower florets, blanched
- 5 oz button mushrooms, sautéed in butter
- 4 frankfurter sausages, warmed
- 1 firm apple or pear, cut into wedges
Watch the original video
Watch on TikTokDirections
- 1
Prepare all accompaniments in advance: steam the potatoes, blanch the broccoli and cauliflower for 3 minutes in salted boiling water, and sauté the mushrooms in a knob of butter. Keep warm.
- 2
Finely grate the Gruyère and Emmental if not already done. Mix the two cheeses in a bowl and add the cornstarch. Toss well to coat all the shreds—this prevents the cheese from separating during cooking.
- 3
Cut the garlic clove in half and rub the inside of the fondue pot vigorously with both halves. This step subtly perfumes the fondue without overpowering the cheese. Leave the garlic halves at the bottom of the pot.
- 4
Pour the white wine into the fondue pot and heat over medium-low heat until it begins to simmer slightly. Do not let it boil.
- 5
Add the cornstarch-coated cheeses in three batches, stirring constantly with a wooden spoon or spatula in a figure-eight motion. Wait until each addition is fully melted before incorporating the next.
- 6
Once all the cheese is melted and the texture is smooth and creamy, add the Kirsch if using. Season generously with freshly ground black pepper and a pinch of nutmeg.
- 7
Place the pot on the fondue burner set to low heat to maintain the temperature without boiling. The surface should simmer slightly—too hot, and it will burn; too cold, and it will seize.
- 8
Serve immediately with all the accompaniments arranged around the pot. Each guest spears their pieces on a fondue fork and dips them into the melted cheese, stirring well.
💡 Chef's Tip
The secret to a perfectly smooth fondue is to incorporate the cheeses gradually while always stirring in the same figure-eight motion, never in a circle. If the fondue becomes grainy, add a splash of warm white wine and stir vigorously off the heat—it will come back together. At the end of the meal, let the crust form at the bottom of the pot: this is the 'religieuse,' considered the best part by the Savoyards!
