Preparation and cooking: 25 min  4

Savouring a traditional Savoyard fondue is an utterly festive culinary experience. Especially when you have to make sure you don’t drop your piece of bread in the fondue pot! 


  • 800g cheese (e.g. half Savoyard Emmental, half Beaufort)
  • ½ bottle of Abymes white wine from Savoie
  • 1 clove of garlic
  • nutmeg
  • freshly ground black pepper
  • 1 large farmhouse loaf, cut into cubes 


  • Grate the cheese and put it in the fondue pot, having first rubbed this with the clove of garlic. Pour in the white wine.
  • Heat gently, mixing well with a wooden spoon until the mixture is smooth.
  • Add some ground pepper and grated nutmeg.
  • Leave the fondue to cook for another 5 minutes, stirring continuously.
  • Place the pot on its stand and use fondue forks to dip pieces of bread into the pot.