As experts in Alpine cuisine know, Savoyard fondue features premium mountain cheeses like Emmental, Beaufort, and Comté. Plan for 200-250 grams of cheese per person. Cube the cheese into thin strips, then melt it gently in a pan with dry white wine (40 cl per kilo of cheese) and a halved garlic clove.
Stir continuously for a smooth, velvety texture. Season with freshly ground pepper and a pinch of nutmeg. Serve with crusty bread cubes or boiled potatoes for dipping.
This hearty fondue bourguignonne showcases beef cubes fried tableside in hot oil. Allow 200 grams of high-quality beef per person, cut into bite-sized pieces. Rub the caquelon interior with a garlic clove half and add a pinch of salt. Fill with grapeseed oil and heat to 180°C.
Guests skewer and cook their meat to perfection. Pair with sauces like béarnaise, tartar, mustard, or ketchup—or elevate with a homemade aioli.
Perfect for dessert, chocolate fondue invites dipping fresh fruits and treats into silky melted chocolate. Use 50 grams of premium chocolate per person, melted in a bain-marie. Stir in milk, heavy cream, and a touch of butter for creaminess.
Dippers include pineapple chunks, strawberries, bananas, pears, clementines, or marshmallows.
