With winter in full swing, we can’t say no to a little comfort food. After raclettes and tartiflettes, it’s time for fondue! Much more than just a dish, fondue is a genuine social experience in which each guest dips his or her piece of bread into the melting cheese. With this recipe by François-Régis Gaudry, you’ll bring a touch of Swiss tradition to your table, while delighting your guests with rich, authentic flavours. Bon appétit!
Half-and-half fondue, emblematic of Swiss cuisine, is a convivial and comforting dish. François-Régis Gaudry, renowned gastronomic critic, offers an authentic and accessible version of this traditional recipe. Here’s how to prepare it for 4 people, for a gourmet moment to share.
Essential ingredients (for 4)
To make a half-and-half fondue, you’ll need two emblematic Swiss cheeses in equal proportions:
- 400 g Vacherin Fribourgeois: a creamy, full-bodied cheese.
- 400 g Swiss Gruyère: a milder, fruitier taste.
Add to this : - 1 garlic clove to flavour the caquelon.
- 300 ml dry white wine, ideally Chasselas.
- 600 g toasted bread, cut into cubes.
- A tablespoon of cornflour (optional) to stabilize the texture.
Preparation steps
- Prepare the fondue pot: Rub the inside of the fondue pot with the peeled garlic clove to release its aromas.
- Dissolve cornflour (if using): Mix it with a small quantity of white wine to prevent the fondue from “slicing” (fat separation).
- Heat the wine: Pour the wine into the fondue pot and bring gently to the boil.
- Add the cheeses: Gradually add the grated or chopped cheeses, stirring continuously with a wooden spoon. This process ensures a smooth, homogenous texture.
- Maintaining the heat: Once the mixture is melted and creamy, remove from the heat before it starts to boil. Then place the fondue pot on a table-top stove.
Tips for a successful fondue
- Use quality cheeses, ideally bought from a cheesemonger, and ask for them to be grated to save time.
- If your bread is fresh, dry it in the oven (15 minutes at 150°C) so that it’s perfect for dipping.
- Adjust the consistency by adding a little white wine if necessary during cooking.
The rest is up to you!