Savoyard Recipes

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The s at the end of the word recipes is still presuming. Before stuffing up this chapter (what could happpen after some time) and in order to answer the request our friends from South America and Hong-Kong, we offer since now our recipe of fondue. Savoyard Fondue or Swiss speciality? The discussion is not closed. Our point of view: we mix different cheeses. If you do it an other way don't waver to tell us.

THE FONDUE

Ingredients:

• 3 garlic cloves
• 2 glasses of dry white wine (chardonnay of Savoy)
• 2 liquor glasses of kirsch
• 1 coffee-spoon of starch.
• 2 pinches of soda bicarbonate
• 2 pinches of grated nutmeg.
• farm loaf
• salt
• pepper

Is something missing?
Of course the cheese.

We use a mix:
300g of Beaufort or of gruyere from the Bauges (it's so good and cheaper)
300g of Friburg or Appenzell (swiss cheeses with a stronger taste)
300g of Comte


What should you do with that?

1. Cut the loaf into small pieces.
2. Grate the cheese. Rub a pipkin with garlic. Put in it the rest of the garlic. Pour the wine. Let it cook slowly. Add grated cheese little by little while tossing with a wooden spoon.
3. Mix starch and grated nutmeg with kirsh and pour when the fondue beginns to thicken. Salt. Pepper.
4. Put the pipkin in the middle of the table on a little alcohol stove. Every guest takes a piece of loaf with his fork (there are some specials with a long sleeve) and soak it into the pipkin.

We often serve that dish with endive salad.


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