The Savoyard fondue is prepared with mountain cheeses:Emmental, Beaufort, Comté… Allow about 200 to 250 grams of cheese per person. To prepare it, cut the cheese into thin strips and melt it in a pan with dry white wine (40 centiliters per kilo of cheese) and a clove of garlic.
Stir constantly to obtain a homogeneous paste. You can then add pepper and nutmeg to flavor the preparation. Serve with small cubes of dry bread or potato.
Fondue bourguignonne is a meat fondue fried in oil. Count about 200 grams of beef per person, and cut it into large cubes. Then rub the inside of a pan with a clove of garlic cut in half and put a pinch of salt in the bottom. Fill the pan with grapeseed oil and heat it gently. Each guest will plunge their cubes of meat into it using a skewer. Accompany your fondue with an assortment of small sauces:Béarnaise sauce, tartar sauce, mustard, ketchup... or, why not, a small homemade sauce?
The chocolate fondue will delight all gourmands. The principle is the same as for the other fondues:each guest is invited to dip their food (in this case, fresh fruit, marshmallows, etc.) in hot melted chocolate. To prepare the fondue, melt the chocolate in a bain-marie (about 50 grams per person) then add a little milk, liquid cream and butter to obtain a homogeneous and very creamy preparation. Serve with diced fresh fruit (pineapple, strawberries, bananas, pears, clementines, etc.) or with marshmallows.
