La Savoyarde

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At the French Crepe Co. with dry cured ham and cornichons. Searching for its history, I only came up with two versions, one with potatoes and another as a fondue.

Fondue Savoyarde is one of the most famous dishes to come from the Savoie region, which lies at the heart of the French Alps and is home to many of France’s most fashionable ski resorts. The food here is rich and hearty—perfect for capping off a day on the slopes.

1 clove garlic, peeled and crushed
1 1⁄2 cups Savoyard white wine, or other light, dry
   white wine
1 lb. beaufort or gruyère cheese, grated or cubed
1 tsp. freshly grated nutmeg
Freshly ground black pepper
1⁄4 cup kirsch
8 slices French country bread, cut into 1″ cubes,
   each one with a piece of crust

1. Rub a medium heavy pot with garlic; discard garlic. Add wine and bring to a boil over high heat. Reduce heat to medium and gradually add cheese, stirring constantly with a wooden spoon, until cheese has melted. Do not boil. Continue to cook, stirring frequently, until mixture has thickened, about 20 minutes. Add nutmeg, pepper to taste, and kirsch. Transfer fondue to a chafing dish or fondue pot.

2. Serve with bread cubes and fondue forks. Stir frequently. If fondue becomes too thick, stir in 1⁄4 cup of dry white wine.

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