9 Ways to Revisit Fondue

When the days get shorter and the mercury starts to drop, fondue takes its place in the centre of the table. Whether it’s cheese or broth, here are a few ideas on how to shake up this dish without taking away from its convivial, comforting power.

Cheese Fondue

1. Playing with Variety

To revisit a cheese fondue without messing it up, you have to measure the blends: Combine cheeses that have a good melting capacity with other, finer ones. It is precisely because they melt well that Gruyère and Emmental, two varieties with a cooked pressed paste, and Vacherin, with an uncooked pressed paste, are the stars of fondue.

Among the cheeses favoured by varying the flavours, there are:

• Cheddar
• Comté
• Saint-Paulin
• Tomme de Savoie
• Fontina
• Raclette

A good way to simplify the work in the kitchen and lighten the mental load is to opt for blends that are ready to melt. The number of products that highlight Quebec is more generous than you think!

2. Substitute Liquids with or Without Alcohol

From the classic recipe with white wine or variants based on lagers or dry cider, there are several recipes that combine these alcohols with cheese preparation. You can also opt for their alcohol-free equivalent or use chicken or vegetable broth.

Since the amount of liquid needed can vary, depending on the cheese and the cooking temperature, it is best to add it little by little while the cheese is melting to give the mixture its smooth and homogeneous texture.

3. Flavour the Preparation

By adding:

• Roasted garlic
• Mustard (Dijon, old-fashioned)
• Spices (smoked paprika, Espelette pepper, nutmeg)
• A hint of whisky, rum or brandy for a unique taste.

4. Modernizing Support

 Sourdough bread, pretzels, polenta croutons, salty waffles: Anything goes! Complete with grilled vegetables, winter fruits (pears, apples, grapes) and some crunchy condiments such as pickles or pickled onions.

5. Dare to Use Toppings

• A tapenade with olives, capers and sundried tomatoes
• Crumbled bacon and green onions
• Caramelized onions and diced roasted potatoes
• Pan-fried mushrooms with flaked almonds

Fondue in Broth

6. Change the Cooking Liquid

Add character to a fondue broth by adding ginger and lemongrass for an Asian-inspired twist, red wine and herbs for a Mediterranean version, or dark beer and maple syrup for a Nordic option.

7. Vary the Proteins

Try shrimp, scallops, salmon cubes or marinated poultry. Homemade meatballs (beef, pork, tofu or tempeh) are also all the rage, as are vegetarian versions with halloumi cheese or portobello mushrooms.

8. Offer Original Sauces

Opt for variety: tarragon yogurt, curry mayonnaise, peanut ginger sauce, or lime aioli. The idea is to offer a range of textures and aromatics so that everyone can find their favourite.

● Thai-Style Sauce

Coconut milk, curry paste, fresh cilantro and a little lime juice.

● Yogurt Sauce

Toss with parsley, mint, garlic and lemon zest.

● Miso-Sesame Sauce

Miso paste, rice vinegar, sesame oil and some toasted sesame seeds.

9. Setting the Mood

Why not organize a participatory meal on the theme of “global fondue” where each guest brings a sauce inspired by a country? Or serve several flavoured mini-broths like a tasting dinner?