La Calèche in Chamonix is an alpine haven full of traditional French comfort food. Try their famed fondue with its masterfully layered flavor and satisfying warmth.
By Leora Novick
La Calèche in Chamonix is an alpine haven full of wooden sleds, cozy knickknacks, and traditional French comfort food. Of particular note is their fondue, bringing friends and families together with its masterfully layered flavor and satisfying warmth. If you’re not able to head to Chamonix this season, recreate this local dish at home.
Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort all also work fine.
- 1 garlic clove, halved crosswise
- 500 ml (17 fluid ounces) dry white wine
- 2 teaspoons kirsch (optional)
- 450g (16 ounces or 1 pound) Comté cheese, grated
- 450g (16 ounces or 1 pound) Gruyère cheese, grated
- Rub the cut sides of the garlic halves all over the inside of a medium saucepan. Add the wine and bring to a boil over medium heat. Add the cheese mixture to the saucepan a handful at a time, stirring between additions, until all the cheese has been added and is melted, and a smooth mixture has formed. Add the Kirsch, if using, and stir to combine.
- For an extra stringy fondue, add an extra 400g (14 ounces) grated Emmental to the cheese mix.