Fancy fondue is back on the menu in the French Alps

This classic, rich dish has had a makeover at a French Alpine hotel

A ski holiday in France wouldn’t be the same without indulging in at least one bubbling fondue supper, but they are not all created equal.

A traditional French Savoyarde fondue is typically made with Alpine cheeses such as French Emmental or Comté melted with garlic, dry white wine, milk and freshly grated nutmeg.

At M de Mègeve, a five-star hotel in the Haute-Savoie department, diners at Les Grands Crues de Fondues restaurant are being encouraged to personalise their cheese fondue with the help of cheese expert fromagier Thomas Lecomte.

Guests can choose from a medley of the region’s best cheeses all chosen by an artisan affineur. The variety of cheeses on offer include multiple types of Comté, aged between seven and 28 months, as well as Gruyère, Vacherin, Abondance, Beaufort and L’Etivaz Alpage. Keep it simple with just one type of cheese or mix it up with a moreish assortment.

The next element to add is your preferred alcoholic base, choose from Champagne, Biscantin apple and pear cider from the Thônes valley, yellow wine from the Jura region, the classic white wine from Savoie, which features in the fondue’s original recipe or Vedett lager which is said to add smoothness to the fondue’s texture.

The fondues, which cost €42 per person, are accompanied by a choice of three different breads. You can add vegetables such as artichokes and broccoli, buttered snails or fruits such pineapples and raspberries, for a creative mixture of flavours.

M de Megève is open until its seasonal closure on 14 April and reopens for the summer season on 26 June until 1 September 2019. Its restaurant Les Grands Crues de Fondues is open Tuesday to Saturday from 7pm to 10pm.

www.mdemegeve.com/en/____________________________________________________________________________________________________________________________________________

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