Regional specialties, Fondue

It's 5 pm, back to the chalet after a great day carving turns, you decide to end the day in style with a warm fondue! But first, let's go back to its origins. Whether Savoyards like it, fondue is indeed a delicacy that we owe to our Swiss friends and more specifically from the canton of Friborg. At the beginning of the 18th century, the peasants of the Fribourgeoise Alps reused the leftover cheese and stale bread from their previous meals. Economical and very nutritious, the recipe quickly spread to the rest of the country. Fondue has become this mountain dish adopted by Savoy. In the past, it was traditionally eaten in autumn and winter, when the herds came down from the pastures and shepherds and owners met. The officialization of the recipe It was Brillat-Savarin, a French gastronome, who wrote in 1794 the first recipe based on egg and butter Gruyère. Wine did not appear in the recipe until 1911. Practical, this recipe can be made with only one candle under the caquelon, the cheese does not freeze in the cold, so it is the ideal fondue to eat on the terrace. The so-called “Savoyard” fondue is made from three cheeses, not all Savoyard, but so good! From Comté, Emmental and Beaufort. Each region offers its own recipe, with cheeses and local specialties.