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Wednesday 28 February updated on 02-28-2024 at 8:06

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Savoyardes Recipes - La Fondue

If for you skiing, the mountains and winter weather mean the joy of sharing, cooking and eating, you’re in the right place !


In Savoie, we take good food seriously and we have a little selection of our region’s essential dishes for you.

If skiing, the mountains and fondue seem inseparable to you, then you are right. We reveal the secret of a good Savoyard fondue to make your skiing holiday a success. In our region, fondue is made from local produce including Beaufort which can be found in the Coopérative Laitière in les Arcs or Bourg Saint Maurice.


- 400 g of Abondance cheese
- 400 g of Emmental cheese
- 400 g of Beaufort AOP cheese
- 40 cl of dry white wine
- 15 g of cornflour
- 1 clove of garlic
- 1 pinch of grated nutmeg
- Salt and pepper
- 2 baguettes

Use a cast-iron fondue pan with six fondue forks.

Allow about 15 minutes for preparation and 15 minutes cooking time.


Remove the crust from the cheeses and grate them. Cut the bread into small pieces.

Rub the inside of the fondue pan with the garlic, pour in the wine (keeping back ½ a glass) and heat it gently.

Blend the cornflour with the wine you have kept back and add it to the pan. Melt the cheese over a low heat stirring continuously with a wooden spoon in a figure 8.

Take the pan off the heat, season and it’s ready to enjoy !