Do the French Eat Fondue?

In France, fondue is more than just a nostalgic trend; it’s a culinary tradition that thrives all year round, especially in the picturesque Alpine regions. Mountain food culture embraces fondue, marking it as a sumptuous wintertime staple and a delightful summer treat alike.

Origins of Cheese Fondue Savoyarde

The word ‘fondue’ comes from the French term meaning ‘melted’, and while its roots trace back to Switzerland, it found a special place in Savoie, France, particularly after World War II. Over the years, fondue Savoyarde has transformed into a beloved dish served in many restaurants across Paris, becoming a prominent menu item in neighborhoods from Montparnasse to rue de Charonne.

What Cheese is Used in French Fondue?

Unlike the classic Swiss fondue that combines Gruyère and Vacherin, a truly authentic French Fondue Savoyarde leans on the use of a delightful blend of three cheeses. For the perfect mix, opt for:

• Beaufort AOP – available in various aged options
• Comté – rich and nutty, with many choices
• French Gruyère – sourced from the Alpine region, all from unpasteurized cow’s milk

Some recipes may call for half a Reblochon as well, but those three are the gold standards.

How to Make La Fondue Savoyarde

To embark on your fondue adventure, you’ll need either a traditional heavy-bottomed pot like a Le Creuset or an electric fondue set for ease of use. The preparation is quick, so make sure all your dippers are ready beforehand!

Ingredients Needed:

• Grated cheese (900g total: mix of Beaufort, Comté, and Gruyère)
• 1 clove garlic, finely chopped
• 340 ml white wine
• 15 ml Kirsch (cherry brandy)
• Pepper for seasoning
• Optional: 1 teaspoon butter (for frying garlic)

Instructions:

1. First, cut your bread into bite-sized cubes and prepare any additional vegetable dippers such as roasted cauliflower or pumpkin.
2. In your heavy-based pot, rub the inside with the garlic clove or sauté finely chopped garlic in melted butter for about a minute. Avoid browning it.
3. Pour in the white wine and Kirsch, heating until it simmers. Gradually add the grated cheeses, stirring gently with a wooden spoon until melted and smooth. Season with freshly ground pepper to taste.
4. Once the cheese has melted, carefully transfer the pot to the center of the table and keep it warm. Remember to stir occasionally to maintain texture and prevent sticking at the bottom.

Follow the simple rules of stirring and keeping the mixture from boiling to ensure a lighter, flavorful fondue without any need for thickeners!

What to Dip in Cheese Fondue?

When it comes to enjoying your fondue, bread is a must. In Savoie, it’s traditionally served paired with hearty pieces of day-old bread, boiled potatoes (skins on), and a refreshing green salad. If you’re extra hungry after an adventurous day, you might even come across charcuterie plates featuring delightful cured meats.

At home, feel free to get creative! Favorite vegetable dippers include lightly roasted cauliflower and pumpkin—these add a vibrant touch and fun texture to your meal. Not only does this keep the conversation flowing, but it also keeps the dish lighter.

What Happens if I Lose a Dipper in the Fondue?

A humorous tradition suggests that if you drop a bread piece into the pot, a daring initiation awaits, like rolling in the snow or kissing a marmot in the Alps! Personally, I prefer to hope no one notices it slipping away!

What Wine to Serve?

Pairing your fondue with a local wine such as the crisp, chilled white wines from the Savoie region, like Apremont, Roussette, or Crepy, is traditional. Make sure to include some in your fondue mix as well, enhancing the flavors of this delightful dish!