I Cooked 100 Years of Hotel Food

Ingredients

• 200 g Gruyère Cheese (grated)
• 200 g Emmental Cheese (grated)
• 150 ml Dry White Wine (dry, such as Sauvignon Blanc or Pinot Grigio)
• 1 Garlic Clove (halved, for rubbing the pot)
• 1 tbsp Cornstarch (mixed with kirsch to form a slurry)
• 1 tbsp Kirsch (Cherry Brandy) (optional, adds depth)
• 1 pinch Freshly Ground Black Pepper
• 1 pinch Ground Nutmeg
• 200 g French Baguette (cut into 1‑inch cubes, slightly stale)

Instructions

1. Prepare the Pot

   Cut the garlic clove in half and rub the inside of the fondue pot (or saucepan) with the cut sides to impart a subtle garlic flavor.

   Time: PT2M

2. Heat the Wine

   Pour the white wine into the pot and bring to a gentle simmer over medium heat. Do not let it boil.

   Time: PT3M

   Temperature: 180°F

3. Add the Cheese

   Gradually add the grated Gruyère and Emmental, stirring constantly in a figure‑eight motion until the cheese melts and the mixture is smooth.

   Time: PT5M

   Temperature: 180°F

4. Incorporate Kirsch Slurry

   In a small bowl, mix the cornstarch with the kirsch to form a slurry. Stir the slurry into the fondue and continue cooking for another minute until thickened.

   Time: PT2M

   Temperature: 180°F

5. Season

   Add a pinch of freshly ground black pepper and nutmeg. Taste and adjust seasoning if needed.

   Time: PT1M

6. Serve

   Place the pot over a low flame or fondue burner to keep warm. Arrange bread cubes on a platter and provide fondue forks for dipping.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

45 g

Fat

38 g

Fiber

2 g