{"id":162,"date":"2015-10-11T17:28:43","date_gmt":"2015-10-11T16:28:43","guid":{"rendered":"https:\/\/blogs.churlaud.com\/cuisine\/?p=162"},"modified":"2026-05-14T17:48:43","modified_gmt":"2026-05-14T15:48:43","slug":"fondue-savoyarde","status":"publish","type":"post","link":"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/","title":{"rendered":"Fondue savoyarde"},"content":{"rendered":"\n

Pr\u00e9paration : <\/strong>1h
Cuisson : <\/strong>30min<\/p>\n\n\n\n

Ingr\u00e9dients pour 4 personnes<\/h2>\n\n\n\n
    \n
  • 900g de fromages<\/strong>\n
      \n
    • 250g Comt\u00e9<\/li>\n\n\n\n
    • 250g Emmenthal<\/li>\n\n\n\n
    • 200g Gruy\u00e8re Suisse<\/li>\n\n\n\n
    • 150g Appenzell<\/li>\n\n\n\n
    • 100g Beaufort<\/li>\n<\/ul>\n<\/li>\n\n\n\n
    • Pain dur (2 baguettes)<\/li>\n\n\n\n
    • 2cl de Kirsch<\/li>\n\n\n\n
    • 40cl de vin blanc de Savoie sec (Abymes ou Jaqu\u00e8re)<\/li>\n\n\n\n
    • Ail autant qu’on l’aime !<\/li>\n\n\n\n
    • Poivre de Cayenne<\/li>\n\n\n\n
    • Poivre gris<\/li>\n\n\n\n
    • Muscade<\/li>\n\n\n\n
    • Paprika<\/li>\n\n\n\n
    • 1 cuill\u00e8re \u00e0 soupe de f\u00e9cule de ma\u00efs<\/li>\n<\/ul>\n\n\n\n

      Proc\u00e9d\u00e9<\/h2>\n\n\n\n
        \n
      1. Fendre les baguettes en 4 dans le sens de la longueur (je le fais la veille afin de ne pas avoir des miettes partout ou faire s\u00e9cher les baguettes d\u00e9j\u00e0 pr\u00eates \u00e0 r\u00e9aliser la fondue)<\/li>\n\n\n\n
      2. Frotter les baguettes avec l’ail puis les couper en petits morceaux.<\/li>\n\n\n\n
      3. Frotter d’ail l’int\u00e9rieur du po\u00ealon<\/li>\n\n\n\n
      4. R\u00e2per les fromages (moi je le fais avec mon robot)<\/li>\n\n\n\n
      5. Verser les dans le po\u00ealon et arroser avec le vin.<\/li>\n\n\n\n
      6. Poivrer, ajouter paprika et muscade.<\/li>\n\n\n\n
      7. Faire fondre le fromage \u00e0 feu doux en tournant r\u00e9guli\u00e8rement avec une cuill\u00e8re en bois sans s’arr\u00eater.<\/li>\n\n\n\n
      8. D\u00e8s \u00e9bullition, sans cesser de remuer, ajouter une cuiller\u00e9e de f\u00e9cule de ma\u00efs d\u00e9lay\u00e9e dans le kirsch.<\/li>\n<\/ol>\n\n\n\n

        Apr\u00e8s environ 5min la fondue est pr\u00eate a consommer. Elle doit \u00eatre onctueuse.<\/p>\n\n\n\n

          <\/ol>\n\n\n\n

          <\/p>\n","protected":false},"excerpt":{"rendered":"

          Pr\u00e9paration : 1hCuisson : 30min Ingr\u00e9dients pour 4 personnes Proc\u00e9d\u00e9 Apr\u00e8s environ 5min la fondue est pr\u00eate a consommer. Elle doit \u00eatre onctueuse.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"iawp_total_views":0,"footnotes":""},"categories":[27,55],"tags":[38,37],"class_list":["post-162","post","type-post","status-publish","format-standard","hentry","category-plat-principal","category-savoie","tag-fondue","tag-fromage"],"yoast_head":"\nFondue savoyarde - Cuisine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.churlaud.com\/cuisine\/2015\/10\/11\/fondue-savoyarde\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fondue savoyarde - Cuisine\" \/>\n<meta property=\"og:description\" content=\"Pr\u00e9paration : 1hCuisson : 30min Ingr\u00e9dients pour 4 personnes Proc\u00e9d\u00e9 Apr\u00e8s environ 5min la fondue est pr\u00eate a consommer. 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