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.
Fondue
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)
Preparation
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)