A Taste Of Savoy: Fondue Savoyarde Explained

Fondue Savoyarde is a rich and hearty dish from the French Alps region of Savoie. It is a type of cheese fondue, which is traditionally a Swiss dish. However, the Savoyarde version uses French cheeses such as Comté, Beaufort, Reblochon, or Abondance. The dish is made by melting the cheese and mixing it with white wine, garlic, and bread cubes. It is typically served in a fondue pot and eaten by dipping the bread into the melted cheese. Fondue Savoyarde is said to have originated in the late 17th century as a way for country families to use up leftover cheese and stale bread. Today, it is a popular social dish in France, often enjoyed during the winter months or after a day of skiing in the French Alps.

Fondue Savoyarde's origins and history

Fondue, from the French verb "fondre", meaning "to melt", is a Swiss dish consisting of melted cheese and wine served in a communal pot. The earliest known recipe for a fondue was found in Zurich in a book published in 1699.

Fondue Savoyarde, however, is from the French Alps region of Savoie, which lies at the heart of the French Alps and is home to many of France's most fashionable ski resorts. It is one of the most famous dishes to come from this region, along with other rich and hearty dishes that are perfect for a day on the slopes.

The Swiss Cheese Union (Schweizerische Käseunion) popularised fondue as a Swiss national dish in the 1930s as a way of increasing cheese consumption. They also created pseudo-regional recipes as part of the "spiritual defence of Switzerland", including Fondue Savoyarde. This variety uses more French cheeses than Swiss, including Comté, Beaufort, Reblochon, and Abondance. A common recipe calls for one-third Comté, one-third Beaufort, and one-third Swiss Gruyère. Some French fondue fans may also add Abondance, a semi-hard cheese named after the breed of cows that supply the milk.

The argument over where fondue comes from and what goes into it rages up and down the mountainside. On one side, some claim that fondue first delighted elite city-dwellers in places like Zurich, where the earliest known recipe appeared in 1699. On the other side, others claim that fondue resulted from the need to use leftover cheese, as Alpine peasants enjoyed few luxuries and cheese was one of their more precious treasures.

The ingredients and recipe

Fondue Savoyarde is a traditional dish from the French Alps region of Savoie, which is famous for its ski resorts. It is a type of cheese fondue, which is considered to be Switzerland's national dish, but is also popular in other Alpine nations like France, Italy and Germany, who put their own spin on the recipe.

The traditional Swiss version uses Gruyère cheese and one or two other types of cheese, depending on the region. The French version, Fondue Savoyarde, uses French cheeses such as Comté, Beaufort, Reblochon, or Abondance.

The key to a delicious fondue is to rub the inside of the pot with garlic to infuse flavour into the cheese mixture. The garlic clove should be peeled, cut in half, and the cut side rubbed around the inside of the pot. Some recipes suggest throwing the garlic into the mixture, while others say it should be discarded. The pot is traditionally made from enamelled cast-iron, but other materials can be used.

The ingredients for the Fondue Savoyarde recipe are:

• Garlic
• Dry white wine (a vin de Savoie is most authentic)
• Cheese (Gruyère, Beaufort, Emmental, Comté, Reblochon, or Abondance)
• Nutmeg
• Black pepper
• Kirsch or Kirschwasser (a type of brandy)
• Bread, cut into bite-sized cubes

Some recipes also include cornflour or cornstarch, which helps to thicken the mixture.

The recipe method is as follows:

• Rub the inside of a saucepan with the garlic, then discard the garlic.
• Add the wine and bring to a boil.
• Reduce the heat and gradually add the cheese, stirring constantly until it has melted.
• Add the nutmeg and black pepper.
• Continue cooking over a low to medium heat until the mixture has thickened (about 15-20 minutes). Do not let the mixture boil as this can curdle the cheese.
• Once thickened, add the Kirsch, stir, and cook for another minute.
• Transfer the fondue to a fondue pot set over a flame.
• Provide each guest with a long fork and serve the fondue with the cubed bread.

If the fondue becomes too thick, stir in a few tablespoons of white wine to thin out the mixture. It is important not to heat the mixture too high, as this can cause the cheese to curdle. The alcohol in the fondue helps to lower the boiling point of the cheese. If you don't want to use alcohol, it can be replaced with high-quality chicken broth, but the heat must be kept low.

The social aspect of the dish

Fondue Savoyarde is a social dish, perfect for sharing with friends and family. It is a great meal for a cold winter's evening, and some people even celebrate New Year's Eve with a fondue before a champagne toast at midnight.

The dish is prepared communally, with people gathering around the "fondue pot" to dip chunks of crusty bread into the melted cheese. This social aspect of the dish is thought to date back to its origins as a poor man's meal, where country families would mix and melt their leftover cheese and eat it with stale bread. The social nature of the dish is enhanced by the use of long fondue forks, which people use to skewer their bread and then dip it into the cheese. This can lead to a fun party faux pas if someone drops their bread into the cheese, with different regions having different "consequences" for this mistake. In some places, the person who drops their bread must buy the next round of drinks, while in others, they must kiss someone at the table.

The fondue pot itself is traditionally made from enameled cast iron, and the preparation of the dish begins with rubbing the inside of the pot with garlic. This infuses a delicious flavour into the cheese mixture. The pot is then placed over a small burner, and the cheese is slowly melted, creating a mouth-watering dish that is perfect for a social gathering.

How to serve Fondue Savoyarde

Fondue Savoyarde is a rich and hearty dish from the French Alps region of Savoie, which is also home to many fashionable ski resorts. It is a type of cheese fondue, which is traditionally a Swiss dish. The earliest known recipe for a fondue was found in Zurich, in a book published in 1699. Fondue Savoyarde, however, uses French cheeses, such as Comté, Beaufort, Reblochon, or Abondance.

To serve Fondue Savoyarde, it is important to remember that it is a social dish, with people gathering around the "fondue pot" to dip chunks of crusty bread into the melted cheese. It is traditionally cooked and served in a "caquelon" (fondue pot), which is made from enameled cast iron. The pot is placed on a small burner, such as a portable stove, to keep the cheese melted. Each person is provided with a long "fondue fork" to skewer their bread and dip it into the cheese. It is recommended to use a different fork for eating, rather than eating the bread straight off the fondue fork.

The bread used should be a good-quality artisan bread, such as sourdough, as the chewier texture will hold the melted cheese better than a cheaper baguette. The bread should be cut into bite-sized cubes, with each person receiving enough cubes to dip and enjoy throughout the meal.

In addition to the bread, some side dishes can be served with Fondue Savoyarde. A light salad is a good option, as well as some sliced apples and pears. If you want to add some meat, a small saucisson or salami, cut into thin slices, can be a nice addition.

To drink, a dry white wine is the perfect pairing for Fondue Savoyarde. A vin de Savoie would be the most authentic choice, but other dry white wines, such as a Crepy, Apremont, or Chignin from the Savoie region, would also be excellent choices. It is important to serve these wines well-chilled.

Finally, don't forget the traditions associated with Fondue Savoyarde! If someone's bread cube falls off their fork into the cheese, they must buy the next round of drinks or kiss someone at the table!

The consequences of dropping your bread in the fondue

When enjoying a hearty Fondue Savoyarde, a potent combination of melted cheeses and bread, the potential for disaster is ever-present. The consequences of dropping your bread into the fondue are far-reaching and can impact the rest of your meal, your evening, and even the days that follow. Here are the dire outcomes that may arise:

Firstly, the immediate consequence is a loss of bread. Fondue Savoyarde is a dish where bread plays a pivotal role, providing a vehicle for the delicious cheese fondue. When a piece of bread is dropped into the pot, it is not easily retrievable, especially without creating a mess. This results in a reduction in the amount of bread available for consumption, throwing off the carefully balanced ratio of bread to cheese.

Secondly, the cheese fondue itself is affected. The dropped bread introduces unwanted solid matter into the smooth, creamy cheese mixture. This can impact the texture and consistency of the fondue, making it lumpy and uneven. It may also affect the taste, as the bread absorbs the cheese and alters the delicate flavor profile crafted by the combination of cheeses.

Additionally, the social dynamic of the meal can take a hit. Fondue is often a communal dish, shared among friends and family. When one person drops their bread into the fondue, it can create an awkward situation, especially if the bread is not promptly fished out. This can lead to a disruption in the flow of conversation and enjoyment of the meal, with the focus shifting to the unfortunate incident.

The consequences don't end with the meal either. The dropped bread can impact the fondue pot itself. If the bread is left in the pot, it can burn and stick to the surface, making cleaning a challenging and time-consuming task. This can leave an unpleasant smell and residue, impacting the taste of future fondues prepared in the same pot.

Lastly, the financial implications cannot be overlooked. Fondue Savoyarde often utilizes high-quality, expensive cheeses, and the bread used is typically fresh and artisanal. Losing a portion of these ingredients due to a dropped piece of bread can be costly, especially if the fondue is being enjoyed as part of a special occasion or celebration.

In conclusion, dropping your bread into the Fondue Savoyarde has far-reaching consequences. It impacts the balance of the dish, the texture and taste of the cheese, the social dynamic of the meal, and can even lead to unpleasant cleanup and financial losses. It is a reminder that while fondue is a delightful and indulgent experience, it must be approached with caution and respect for the cheese-bread combination.

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