When I was young, we used to go skiing with my family in winter and one of my best memories is the evening when after a great day of skiing, the family would gather around a good Savoyard fondue! I have continued this tradition with my husband and son, the Savoyard fondue, the comfort food by excellence, is now a must for our ski trips.


Ingredients (for 6 people):

400 g comté cheese

400 g beaufort cheese

200 g Emmental cheese

300 ml dry white wine

1 tsp nutmeg

1 tsp cornstarch

1 glass of kirsch liqueur

1 clove of garlic

1 pinch of pepper

1 egg (yellow)



  1. Cut the 3 cheeses into small cubes.
  2. Rub the garlic clove into the fondue pot and leave it in.
  3. Pour 250 ml of white wine and heat.
  4. In a small container, pour the remaining white wine (50 ml), the cornstarch and the nutmeg. Stir and set aside.
  5. When the wine is simmering, pour the cheese (in several batches) while stirring (with a wooden spatula) over low/medium heat.
  6. When the cheese is well melted, pour in the wine/mayo/muscade glass and continue to stir gently.
  7. The mixture starts to become smooth and frothy, still a little liquid. Add pepper and kirsch. It’s ready to serve!
  8. Put the egg yolk in the fondue pot when there is no more liquid left, in order to get the remaining cheese at the bottom.