“A fondue with unrivaled flavors”: our chef’s secrets to making this ultra-comforting winter dish a success every time

Winter is the ideal opportunity to enjoy good dishes based on melted cheese. In addition to being particularly comforting, they also promise real convivial moments. For this, there are certain essential dishes like raclette or tartiflette. Today, we decided to focus on another classic that everyone loves in cold weather: fondue. In a video, Chef Christophe shared his recipe.

But before putting you behind the stove, we have decided to share with you the chef’s secrets for making it perfectly and delighting your guests. Thanks to this article, Savoyard fondue will no longer have any secrets for you. Go to your notepads!

Do you know the origin of Savoyard fondue? The latter would come from Switzerland, more particularly from the canton of Fribourg. In the Middle Ages, shepherds recycled their leftover cheese and stale bread into this healthy recipe. Little by little, the recipe spread throughout the country and was even exported internationally in 1940, when a model of fondue pot was visible at the New York World’s Fair.

Cheese is the basic ingredient of fondue. But given the many varieties that exist, which one should you choose? According to the chef, in order to prepare “a fondue with unparalleled flavors” the best is to mix different cheeses. Young cheeses melt very well but sometimes tend to be a little bland while mature cheeses add flavor and character but make the fondue slice easily. So, it is best to mix young Savoy cheeses with mature ones.

Chef Christophe recommends adding a little kirsch to your fondue which will bring a very unique flavor and lots of character.

To avoid ending up with the moisture from the wine on one side and the fat from the cheese on the other, the best thing is to add a little water. In fact, adding a little water to your fondue will promote emulsion and make it possible to obtain a very homogeneous fondue. Another essential point, to keep this texture: do not boil the fondue.

If your Savoyard fondue is thick, it means it lacks liquid. Add a little white wine gradually while stirring to make it more liquid.

If your fondue is too liquid, simply add grated cheese or starch to thicken the mixture.

No, because fondue is really better when it has just been made since it is an emulsion.

The best is to opt for Savoyard wines from the same region as the cheeses used for the fondue. We prefer a white wine, explains the chef, so as not to distort the taste of the cheese. Apremont or Roussette are white wines that will go very well with this dish.

The fondue is enough in itself! Simply serve the pieces of bread and it will do the trick just fine. You can, however, add some green salad on the side for some greenery if you like.

And to avoid wasting, don’t throw away the end of your fondue. Chef Christophe explains it “When there is no more, there is still some.” Indeed, at the end of the fondue, those with a sweet tooth break an egg into the pot and stir before tasting the mixture. Try this method, it’s a real treat