Indulgent, rich, and velvety, French fondue (or Fondue Savoyarde) is the quintessential apres ski treat and Alpine specialty. Bringing in warmth and togetherness, this staple dish is essential to the Alpine gastronomic identity. It is made of local cheese and is best consumed with others after a long day on the slopes.
While French and Swiss fondue are similar, there are subtle differences that people should be aware of. Swiss fondue is a main dish, while French fondue is a shared snack. The types of cheeses used and the regional variations are also different.
This article will discuss French fondue and Megève’s connection to this cozy and comforting après-ski delight.
The Elements of Fondue Savoyarde
Here are the elements of this rich and creamy classic French alpine dish:
1. Cheeses
The cheeses are the star of the show in a French fondue. It’s a combination of three cheeses, which are:
- Beaufort
- Comte
- Gruyere
The mixture of sweet, nutty, savory, fruity, and classic cheeses produced in the French Alps creates the smooth, velvety, and rich flavors of the Fondue Savoyarde.
2. Wine
Fondue Savoyarde is paired with white wine, such as the dry white wine of Jacquere or Chasselas. White wine’s dryness and crispness balance out the richness of the combination of cheeses.
3. Other Ingredients
Other ingredients added to the fondue include garlic, rubbed into the pot’s insides; kirsch (cherry brandy), which adds an extra layer of fruit flavor; and cornstarch, which thickens the fondue.
An optional ingredient is lemon juice, which adds brightness to the flavor.
4. Food to Dip
Bread is the number one food to dip in French fondue, with the crusty baguette being ideal. However, any dense and rustic bread is perfect. Other foods for dipping include potatoes, apples, pickles, broccoli, sausage, and meatballs.
Megève’s Special Relationship with Fondue Savoyarde
It’s impossible to discuss French fondue without acknowledging the town of Megève. This alpine town has made the fondue famous and elevated it from a simple after-ski snack to a culinary delight in the region.
As Megève’s popularity grew, so did the status of French Savoyarde. What was once a humble after-ski snack for locals has become a gastronomic dish, thanks to the creativity of chefs and restaurateurs who have added their unique twists to this local treat.
French fondue has become so imbued in Megève ‘s identity that since 2018, they’ve conducted fondue-making competitions during the fall season. Inviting amateurs and professionals, the competition and festival bring about competitors from the region and beyond, where better versions of the dish are introduced every year.
The local food and beverage community judges the fondue, and the winners represent Megève at the Fondue World Championships.
The Toquicimes Competition
This event is called the Toquicimes, which is part of the Megève annual winter festival. It is a simple competition that honors and acknowledges Megève’s dairy farmers, producers, chefs, artisans, and restaurateurs. The festival brings the entire village of Megève together for a unique gastronomic experience.
The three-day competition and festival offer fondue competitions, workshops, a gourmet market, culinary tastings, masterclasses, and chef challenges. The fondue competition is judged on aesthetics, taste, and history beyond the recipe.
In 2021, local restaurant Le Vieux Megève (a Megève culinary institution) won the champion title, and in 2024, La Petite Fontaine won the grand prize as the best professional fondue.
Seven competitors participated in the amateur category, with Arnaud Vouaux declared the winner. La Petite Fontaine’s Edouard Dupuy won the professional category.
Both winners will represent Megève at the upcoming Fondue World Championship, which will be held in Switzerland from November 14 and 16, 2025. They will compete in their respective categories, representing the richness and depth of Megève’s Fondue Savoyarde.
Related article: Celebrate the Best of Megève’s Cuisine and Produce at Toquicimes
Savor the Warmth of French Fondue in the Heart of the Alps
All in all, the timeless appeal of French fondue is beautifully showcased in Megève, a stunning ski destination in the French Alps. Beyond its picturesque snow-covered slopes, Megève is home to a comforting culinary tradition that unites the community. The communal nature of the French Fondue brings people together after skiing, fostering a sense of togetherness in this charming village.
An iconic treat you can “take home” with you, enjoy a treat at a local restaurant, or have it prepared in any of the private chalets in Megève . Talk to your chalet concierge about a fondue experience on your holiday, book an afternoon treat at a local restaurant, or, better yet, at La Petite Fontaine, the winner of 2024’s Toquicimes competition. Experience the velvety smoothness of the French fondue on your next winter holiday in Megève.
–
Featured Image by 20 Minutes
