Grate the cheeses and mix them. Next, generously rub the fondue pot with garlic (if the clove breaks, leave it in), then pour in the wine and add a bit of nutmeg. As soon as the wine and spices come to a boil, slowly stir in the grated cheese. Position the pot on the edge of the fire for gentle cooking for 5 minutes from the boiling point. Finally, give a turn of the pepper mill, but do not salt, as the cheeses are already salty. Enjoy with stale bread from the day before, such as sourdough country bread.

PS: For the lucky ones in Megève, it's possible to buy the ready-made fondue mix with the appropriate wine and the recipe card at the Grocery Store of Les Fermes!

Chef Thierry Guinot's secret? "It's the three selected cheeses, the spices we put in, and the cooking."

His tip? "The wine is very important. Apremont, a typical white wine from Savoie, is perfect but it needs to be dosed well so that the fondue is creamy and not too liquid, to coat the pieces of bread well. The cooking should be gentle."