Fondue Savoyard

Serves 4–6 / Vegetarian

There are not many cold-weather suppers (or lunches on the ski slopes) better than this: pieces of bread dipped into molten cheese. You can either invest in a fondue set (fun and handy for large numbers), or you can make a fondue for two in a saucepan on a very low flame on the hob and eat it right beside the cooker or even a camping stove! You need

a good white bread for dipping, and, as with the Raclette (see page 145), charcuterie and gherkins are nice to have on the side; but not essential. Don’t forget that if your piece of bread falls off your fork you have to kiss the person to your left, so it is important to position yourself very carefully!


  • 1 garlic clove, peeled and cut in half
  • 300ml (10fl oz) light dry white wine
  • 650g (1lb 7oz) Gruyère, Beaufort or Raclette cheese, or a mixture of all three, grated
  • Pinch of grated nutmeg
  • Freshly ground black pepper
  • 25ml (1fl oz) kirsch (optional)
  • 1 loaf of good white or sourdough bread, cut into 2cm (3/4in) cubes


  1. Rub the inside of a medium-sized saucepan with the garlic, then discard the garlic. Add the wine to the pan and bring to the boil over a high heat (this will get rid of the alcohol in the wine). Reduce the heat to medium and gradually add the cheese, stirring constantly with a wooden spoon to melt it – do not allow it to boil. Continue to cook for a few more minutes, add the nutmeg, pepper and kirsch and transfer to a fondue pot (if using).
  2. Serve the cubed bread in a basket on the table. Using fondue forks (or just plain forks), dip pieces of bread into the cheese. Keep a wooden spoon in the fondue and stir it every now and then. Place it back on the heat for a few seconds if it cools down too much.