Fondue au Crémant (Fondue with Sparkling Wine)

  • Serves

    serves 8


This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland.


  • 2 14 cups sparkling white wine
  • 1 tbsp. cornstarch
  • 4 cloves garlic, halved lengthwise
  • 1 lb. Gruyère, grated
  • 1 lb. Vacherin Fribourgeois or Appenzeller, grated
  • 2 tbsp. cognac or French brandy
  • 14 tsp. baking soda
  • 1 tbsp. fresh lemon juice
  • Kosher salt, to taste
  • Day-old country-style bread, cubed


Step 1

Whisk together 2 tbsp sparkling wine and cornstarch in a small bowl; set aside. Rub garlic cloves over the interior of a 5-qt. pot and drop garlic into pot. Add remaining sparkling wine; bring to a boil and whisk in cornstarch mixture; discard garlic. Reduce heat to low; add cheeses in batches, stirring, until melted, 10 minutes. Stir together cognac and baking soda in a small bowl, add to pot, and stir until smooth. Stir in lemon juice and salt. Transfer to fondue pot, set over a lit Sterno cup, and serve with bread.

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