Fondue with champagne
4 servings
25 minutes
Fondue with champagne is an exquisite dish of French cuisine that combines rich traditions and refined taste. It originated in Switzerland, but the French added their touch of elegance by replacing regular wine with sparkling champagne. This gives the fondue a delicate airy texture and sophisticated aroma. Gruyère and Emmental melt into a silky, stretchy mass enriched with a hint of lemon juice and the dryness of champagne. This delicacy pairs perfectly with pieces of rye bread dipped into the hot cheese mixture. It should be served in a cozy company where everyone enjoys the shared dish, filling the evening with warmth and gastronomic pleasure.
1
Rub the inside of the pot with garlic. Grate all the cheese (both types) on a large grater and mix in the pot.
- Garlic: 0.5 clove
- Gruyere cheese: 450 g
- Emmental cheese: 225 g
2
Add champagne, lemon juice, and starch, place the pot over medium heat, and stir until the cheese melts. Add pepper to taste and continue stirring until the mixture is homogeneous.
- Dry (brut) champagne: 250 ml
- Lemon juice: 15 ml
- Potato starch: 1 tablespoon
- Ground black pepper: to taste
3
Pour the fondue into a dish and place it on the burner on the table — the fondue should continue to simmer slightly. Cut the rye bread into small pieces and arrange them on a plate. The fondue is ready.
- Rye bread: 400 g
