THE FONDUE OF FERMES DE MARIE

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THE FONDUE OF FERMES DE MARIE

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Discover the recipe for Fermes de Marie fondue!

The Fermes de Marie fondue recipe, voted among the three best in Megève this year and the best overall in 2019.

LA FONDUE DES FERMES DE MARIE

The Fermes de Marie fondue recipe, voted among the three best in Megève this year and the best overall in 2019.

The Ingredients:

For 6 people

- 600g of cheese (Beaufort, Comté, and aged Alpine cheese for 10 to 12 months)

- 30 cl of white wine

- Nutmeg

- Stale sourdough bread from the day before

The Recipe:

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."

Perfect Match

Franck Bernet, head sommelier of Maisons Sibuet, shares his favorite wine-fondue pairings. For a more than perfect tasting.

For both the preparation and the ensuing tasting, Chignin Bergeron from the Céline Jacquet estate is recommended, neither too dry nor too acidic, but instead smooth and light. For tasting, Apremont, a dry white wine typical of Savoie, is recommended, with a crisp, acidic edge. In focus are those from the Masson estate, the Blard estate, and, the sommelier's latest favorite, the Giachino estate. For red wine, especially if the fondue is accompanied by potatoes and cold cuts: a Mondeuse, also a typical Savoie grape variety, such as Le Pied de la Barme from the Saint-Germain estate.

For any questions regarding your beauty routine, the experts at La Ferme de Beauté can advise you: info@pure-altitude.com

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