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Local gastronomy

Chamonix is first and foremost famous for its traditional Savoie fare, based on potatoes, cheese and meat cuts. But you’ll also find very refined cooking catering to a variety of tastes and regions, thanks to the popularity of the town which attracts tourists from the world over. The ski and mountaineering capital also sports many restaurants. Our top picks and advice can be found on the services page.

And if you’d rather stay in and cook with your friends and family, the chalets are fully stocked with all the equipment you might need, as well as a few recipe books.

Here’s an easy, tasty recipe.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves 6:
- 400 g/14 oz Beaufort cheese
- 400 g/14 oz
Comté cheese
- 200 g/7 oz
Emmental cheese
- 300 ml Savoy white wine
- 1 tbsp nutmeg
- 1 tbsp cornstarch
- 1 cup kirsch liqueur
- 1 clove garlic
- 1 pinch of salt
- 1 egg (yolk)

Cut the cheese into small cubes.  
Rub the inside of a saucepan with the cut side of the garlic and then leave in the garlic.
Add 250ml of wine and bring to a simmer.
In a small recipient, mix the remaining wine (50ml), the corn starch and the nutmeg. Stir and set aside.
Once the wine is simmering, slowly add the cheese whilst stirring constantly with a wooden spoon, on medium heat.
When the cheese is melted, add the wine/corn starch/nutmeg mix and continue stirring gently.
The fondue should thicken and froth, whilst remaining liquid. Add pepper, and kirsch. Serve with cubed bread.
At the end of the meal, add the egg yolk to soak up the remaining cheese.  

Comments: I use a dry and fruity white wine like a Gewürstraminer. The corn starch helps the fondue be more unctuous and less elastic. The kirsch adds taste and aids digestion!

Serve with Savoie white wine
(Source: Rebecca Franklin)