Recette : la fondue savoyarde - Météo à la carte

André Bourqui, the 2017 Fondue Champion, shares his recipe for this essential winter dish. *** Recipe Details *** Ingredients: 200g Gruyère cheese 200g Vacherin cheese 2 garlic cloves 12cl white wine 3 teaspoons cornstarch nutmeg pepper kirsch 1 loaf of country bread Preparation: Grate the Gruyère cheese and cut the Vacherin into small cubes. Mince the garlic. In the fondue pot, add the garlic, white wine, and cornstarch in the following order and mix. Add the cheese, nutmeg, pepper, and a little kirsch. Let it melt, stirring regularly. *** Who's the chef? *** André Bourqui: 2017 Fondue Champion MORE INFO https://www.france.tv/france-3/meteo-... FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte