Cheese Fondue Savoyarde

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Rating: 4.5/5 (2 votes cast)
Brasserie Julien in NY
Philippe Feret
Comté, Fol Epi, Beaufort
20 mins
5 mins
25 mins
Chef Phillippe prepares his favorite fondue recipe from Brasserie Julien in New York City.
  • 12 oz of Fol Epi
  • 6 oz of Comté
  • 6 oz of Beaufort
  • Dry White Wine
  • 1 tsp of dijon mustard
  • 1 clove of garlic
  • 1 oz of Kirschwasser cocktail mixers
  • French Baguette (or your favorite condiment to dip in fondue)
  • Fondue pot/set
  1. Cut the rind off of the Fol Epi, Comté and Beaufort cheeses. Then cut all cheeses in 1/4 inches of a square, but not too big.
  2. Rub the clove of garlic very well into the bottom of the pan and heat on medium heat.
  3. Add all the cheeses and fill up the pot to about 3/4 of the way with white wine.
  4. As the cheeses are melting, mix the dijon and kirschwasser. When the cheeses have all melted, add and mix in the dijon and kirschwasser well.
  5. Cut the baguette into bite size pieces.


Cheese Fondue Savoyarde, 4.5 out of 5 based on 2 ratings

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