The True Home Of La Fondue Savoyarde

Fondue might be Switzerland's national dish, but Fondue Savoyarde is distinctly French. The dish originates from the French Alps region of Savoie, which is known for its fashionable ski resorts and summer hotspots. Fondue Savoyarde is one of the most famous foods from the region, and is perfect for warming skiers after a day on the slopes. The name fondue comes from the French word fondre, meaning to melt.

The origins of fondue

Fondue, from the French "fondre", meaning "to melt", originated in the 18th century as a Swiss dish for farm families to stretch their limited resources during the winter months. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, although they call for Gruyère, a Swiss cheese. Fondue was also mentioned in Homer's Iliad as a mixture of goat cheese, flour, and wine.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish to increase cheese consumption in Switzerland. After World War II and the end of rationing, the Swiss Cheese Union resumed its campaign, promoting fondue as a symbol of Swiss unity and national identity.

Fondue was introduced to America at the 1964 New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant. It became popular in the US in the 1960s and 1970s, along with other foods made in chafing dishes.

There are several variations of fondue, but it primarily refers to a dish of melted cheese combined with wine, cognac, or brandy. It is served communally in a ceramic or earthenware pot, with chunks of bread, meat, or vegetables dipped into the cheese. The traditional Swiss cheeses for making fondue are Emmental and Gruyère, but other variations include Vacherin, Appenzeller, and Sbrinz in Switzerland; Comté, Beaufort, and Reblochon in France; and Fontina in Italy.

Fondue Savoyarde, one of the most famous dishes from the French Alps region of Savoie, typically includes the cheeses Comté, Beaufort, Reblochon, and Abondance. The local Savoie wines are used in the fondue and are a good accompaniment for the dish.

The traditional recipe

Fondue Savoyarde is a traditional dish from the Savoie region of France, which is famous for its ski resorts and summer hotspots. The dish is a rich and hearty meal, perfect for a cold winter's day or for capping off a day on the ski slopes.

Ingredients:

• 1 clove garlic, peeled and crushed
• 1 1⁄2 cups Savoyard white wine, or other light, dry white wine
• 1 lb. Beaufort or Gruyere cheese, grated or cubed
• 1 tsp. freshly grated nutmeg
• Freshly ground black pepper
• 8 slices French country bread, cut into 1" cubes, each with a piece of crust

Method:

• Rub a medium heavy pot with garlic, then discard the garlic.
• Add the wine and bring it to a boil over high heat.
• Reduce the heat to medium and gradually add the cheese, stirring constantly with a wooden spoon until the cheese has melted. Do not let the mixture boil.
• Continue to cook, stirring frequently, until the mixture has thickened, which should take about 20 minutes.
• Add the nutmeg, pepper, and Kirsch or sour cherry brandy.
• Transfer the fondue to a fondue pot set over a flame.
• Provide each guest with a long fork and serve the hot, thick fondue with the cubed bread.

Tips:

• If the fondue becomes too thick, stir in a few tablespoons of dry white wine to thin out the mixture.
• The alcohol in the fondue is key to lowering the boiling point of the cheese so that the proteins do not curdle. Take care not to heat the mixture too high and reach the boiling point.
• If you don't want to use alcohol, you can use high-quality chicken broth instead and keep the heat low.

The social aspect

La Fondue Savoyarde is a social dish, perfect for sharing with friends and family during the cold winter months. It is a dish that brings people together and encourages conversation and laughter. The traditional way to eat fondue is to gather around the "fondue pot" and dip chunks of crusty bread into the melted cheese using long forks. This sociable aspect of the meal is enhanced by the various traditions and forfeits that have developed around the dish. For example, if a man loses his bread in the fondue, he must buy the next round of drinks, and if a woman loses hers, she must kiss her neighbour!

Fondue is also a versatile dish, with many different recipes and variations of cheeses and quantities. It is a dish that can be adapted to individual tastes and preferences, making it a great choice for a group meal. The preparation and cooking of the fondue can also be a social activity, with people taking turns to grate the cheese, rub the garlic around the pot, and stir the mixture.

The fondue pot itself also contributes to the social atmosphere of the meal. The traditional fondue pot is made from enameled cast-iron, with a convenient alcohol burner to keep the cheese melted and a set of colour-coded forks for each guest. This setup encourages interaction and conversation as people take turns to dip their bread into the pot and avoid the embarrassment of losing their bread in the cheese!

In conclusion, La Fondue Savoyarde is a dish that is inherently social, from its preparation and cooking to the traditions and rituals that have developed around it. It is a meal that brings people together and creates a warm and festive atmosphere, making it a perfect choice for any gathering or celebration.

The evolution of fondue equipment

Fondue might be Switzerland's national dish, but fondue savoyarde comes from the French Alps region of Savoie. Fondue savoyarde is a famous dish from this region, which is home to many fashionable ski resorts and summer hotspots. The food in this region is often described as "heavy", meaning it incorporates large quantities of meat and cheese—a perfect way to end a strenuous day on the slopes.

Now, let's delve into the evolution of fondue equipment:

The traditional container for fondue, known as a caquelon, is a glazed ceramic pot with a thick handle. This type of pot is designed with a squat, broad shape to ensure even heating at the bottom and sides, preventing the cheese from scorching. Fondue gained immense popularity in the United States during the 1960s and early 1970s, influencing the design of fondue pots at the time. These pots were often cheerfully coloured, made of enamel-coated steel, and perched on a stand over a burner. Some featured unique designs, such as the Dansk pot with a teak handle and the Catherineholm pot with a lotus pattern.

As time progressed, the fondue pot underwent a transformation in the kitchen appliance-centric era of the 1950s, leading to the creation of electric fondue pots. These pots offered adjustable heat settings for convenience and control. The interest in fondue has seen a revival since the early 1990s, with companies like Le Creuset offering high-end models made of porcelain-enamelled cast iron for even heat distribution.

Today, fondue equipment has evolved to include innovative features and durable designs. For instance, the Evolution 3-in-1 Fondue Set offers a sleek and versatile option, allowing users to create broth fondue, cheese fondue, dessert fondue, and an electric pot mode. It includes stainless steel pots, perforated baskets, a magnetic power cord, and a ceramic double-boil bowl for various fondue options. The equipment also comes with heat-resistant tongs and a hanging ring for convenience and safety.

The Swiss vs. the Savoyards

Fondue is Switzerland's national dish, but fondue savoyarde comes from the French Alps region of Savoie. The earliest known recipe for fondue was found in Zurich in a book published in 1699. However, the origins of the cheese fondue can be traced to Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta Valley).

The Swiss and Savoyards have a long history of cultural exchange, owing to their geographic proximity. The region of Savoie was once a powerful state, with authority stretching from one side of the Alps to the other from the Middle Ages up to the 19th century. The House of Savoy, which controlled much of the area, gradually abandoned its ancestral home during the 18th century. Savoie became part of France in 1860, but before that, it was annexed by France in 1792 during the French Revolutionary Wars.

The traditional Savoy fondue recipe combines cheese and white wine, with the cheeses coming from the Haute Savoie and Savoie regions of the Rhone Alps. These are typically Beaufort, Comte, and Tomme de Savoie. The Swiss version, on the other hand, is made with two cheeses, Gruyere and Vacherin, and is known as 'moitié-moitié'. The Swiss cheese fondue is often served with a side of acid-style white wines, while the Savoyard version uses local Savoie wines in the fondue itself.

Both the Swiss and Savoyard versions of fondue are prepared by melting the cheese and mixing it with wine, but the Swiss version also includes cornflour to thicken the mixture. The Swiss tend to serve their fondue with a side of bread, while the Savoyards dip chunks of crusty bread into the fondue itself. The social aspect of sharing a fondue pot is important in both cultures, and there are various traditions and forfeits associated with losing your bread in the fondue!

Frequently asked questions