It no doubt sounds strange, a fondue recipe in the summer, and my friend's husband immediately laughed and rolled his eyes at my very gauche faux pas of a dinner selection (did I mention he's French?) but it was chilly out, I was in the French Alps, and dammit I was going to have fondue! When in Rome...

I have been expressly forbidden to reveal the name of the town I stayed in, suffice to say it looks out on the entire majestic Mont Blanc mountain range and has a population of eight or nine hundred give or take, one Englishwoman and one American. I also made the huge mistake of saying the town looked like Switzerland. I was nearly sent packing. You see Switzerland actually looks like France. Don't ask, back to the fondue...

We visited a nearby swanky ski town called Megève, founded by the Rothschilds and home to the glitterati d'Europe. Big glam Chanel sunglasses and fuzzy boots akin to a Shetland pony proliferate like snowflakes in a blizzard. We sat outside on the main square and I proceeded to order my Fondue Savoyarde, fondue from the Savoie region, or French Alps. Specifically we were in the Haute-Savoie region or Upper Savoie.

When the fondue arrived, we skewered the bread cubes and dove in. I could have bathed in it. I burned my tongue but I didn't care. The cheese was hot, sweet, tangy, gooey and just downright delicious. My friend's husband of course couldn't resist a bite or two. Bon appetit!



La Fondue Savoyarde d'Haute Savoie

400 g Comté (400 grams = 14 ounces, not quite a pound)
400 g Beaufort
400 g Emmenthal
2 garlic cloves
4 cups white wine, very dry, preferably from the Savoie or Alsace regions
1 cup Kirsch
3 baguettes, cut into 1-inch cubes. not too soft, you want some substance to hold the cheese

This recipe is for 6 hungry, cold people so vary the amounts accordingly.
1. Grate or cube the cheese
2. Peel and cut the garlic in half. rub the cut side all over the inside of a deep sauce pan. you can discard it but I prefer to leave it in. can't help it, the italian genes in me...
3. Add the white wine to the pan and heat on low until just barely bubbling.
4. Add the cheese and turn up heat to medium. stir with a wooden spoon until all the cheese has melted.
5. Add the kirsch and combine. voila! you have fondue!