{"id":86255,"date":"2024-12-28T16:02:00","date_gmt":"2024-12-28T15:02:00","guid":{"rendered":"https:\/\/petit-montagnard.fr\/?p=86255"},"modified":"2024-12-28T15:58:25","modified_gmt":"2024-12-28T14:58:25","slug":"what-is-the-real-recipe-for-savoyard-fondue","status":"publish","type":"post","link":"https:\/\/petit-montagnard.fr\/en\/quelle-est-la-vraie-recette-de-la-fondue-savoyarde\/","title":{"rendered":"What's the real recipe for Savoyard fondue?"},"content":{"rendered":"<p><strong>Savoyard fondue is a traditional dish prepared with cheese, white wine and garlic. <\/strong><\/p>\n\n\n\n<p>This recipe is ideal for a convivial evening with friends or family. But before you get started, <a href=\"https:\/\/petit-montagnard.fr\/en\/recipe-for-choosing-the-right-cheeses-for-a-fondue\/\">choose your cheeses carefully<\/a>. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients <\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g Savoyard fondue cheese (mix of Comt\u00e9, Emmental and Beaufort)<\/li>\n\n\n\n<li>1 clove garlic, halved<\/li>\n\n\n\n<li>300 ml dry white wine<\/li>\n\n\n\n<li>1 tablespoon cornflour (ma\u00efzena)<\/li>\n\n\n\n<li>1 tablespoon kirsch (cherry brandy)<\/li>\n\n\n\n<li>Black pepper (to taste)<\/li>\n\n\n\n<li>Country-style bread cut into pieces for dipping<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions <\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Rub the inside of a fondue pot (or special fondue container) with the halves of the chopped garlic clove.<\/li>\n\n\n\n<li>Pour the white wine into the caquelon and heat over a medium heat.<\/li>\n\n\n\n<li>While the wine is heating, grate the cheese using a cheese grater. Mix the cheese with the cornflour to prevent it separating in the fondue pot.<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2024\/02\/fondue-savoyarde-1024x576.jpeg\" alt=\"fondue-savoyarde\" class=\"wp-image-87207\" srcset=\"https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2024\/02\/fondue-savoyarde-1024x576.jpeg 1024w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2024\/02\/fondue-savoyarde-300x169.jpeg 300w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2024\/02\/fondue-savoyarde-768x432.jpeg 768w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2024\/02\/fondue-savoyarde-150x84.jpeg 150w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2024\/02\/fondue-savoyarde-450x253.jpeg 450w, https:\/\/petit-montagnard.fr\/wp-content\/uploads\/2024\/02\/fondue-savoyarde.jpeg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">(Photo DR)<\/figcaption><\/figure><\/div>\n\n\n<ol class=\"wp-block-list\">\n<li>When the wine is hot, gradually add the grated cheese, stirring constantly with a wooden spoon. Keep stirring until the cheese has completely melted and the mixture has a smooth consistency.<\/li>\n\n\n\n<li>Add the kirsch to the fondue and season with pepper to taste. Keep stirring to combine all the ingredients.<\/li>\n\n\n\n<li>Place the fondue pot over a low heat to keep the fondue hot while serving.<\/li>\n\n\n\n<li>Serve the Savoyard fondue with pieces of farmhouse bread that guests can dip into the melted cheese.<\/li>\n<\/ol>\n\n\n\n<p><strong>READ MORE: <\/strong><a href=\"https:\/\/petit-montagnard.fr\/en\/what-is-the-recipe-for-baked-mont-dor\/\">What's the recipe for baked Mont d'Or?<\/a> <\/p>\n\n\n\n<p>To enjoy your fondue, you can serve it with steamed potatoes, vegetables, gherkins or cold meats.<\/p>","protected":false},"excerpt":{"rendered":"<p>La fondue savoyarde est un plat traditionnel pr\u00e9par\u00e9 avec du fromage, du vin blanc et de l&rsquo;ail. Cette recette est id\u00e9ale pour une soir\u00e9e conviviale entre amis ou en famille. Mais avant de vous y lancer, pensez \u00e0 bien choisir vos fromages. Ingr\u00e9dients Instructions LIRE AUSSI : Quelle est la recette du Mont d&rsquo;Or au<\/p>","protected":false},"author":7,"featured_media":86541,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[295],"tags":[65,257,375],"class_list":{"0":"post-86255","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-gastronomie","8":"tag-a-la-une","9":"tag-gastronomie","10":"tag-recettes"},"_links":{"self":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts\/86255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/comments?post=86255"}],"version-history":[{"count":4,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts\/86255\/revisions"}],"predecessor-version":[{"id":92515,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/posts\/86255\/revisions\/92515"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/media\/86541"}],"wp:attachment":[{"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/media?parent=86255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/categories?post=86255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petit-montagnard.fr\/en\/wp-json\/wp\/v2\/tags?post=86255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}