Make Ahead

Fondue au Crémant

February 15, 2011
Author Notes

This fabulous recipe comes from Saveur Magazine! Delicious! This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland.

2 1/4 cups sparkling
white wine
1 tbsp. cornstarch
4 cloves garlic, halved
lengthwise
1 lb. Gruyère, grated
1 lb. Vacherin Fribourgeois or
Appenzeller, grated
2 tbsp. cognac or French brandy
1/4 tsp. baking soda
1 tbsp. fresh lemon juice
Kosher salt, to taste
Day-old country-style bread, cubed —caroline_little

  • Serves 8
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