Fromagerie Gaugry in BrochonServes 6
Fondue
- Brillat-Savarin 400g
- Epoisses 150g
- Cream 100ml
- Garlic 1 clove
- Freshly ground pepper
To accompany
- Previous day’s bread
- Ham with parsley
- Choice of cold meats
- Radishes
Fromagerie Gaugry in Brochon
Fondue Cote Doriennethe melting pleasure of the soilFondue Côte-d'OrienneThe emblematic recipe that's melting the Côte-d'Or
Fromagerie Gaugry in BrochonHow do you go about it?
1Fondue
Cut the Brillat-Savarin in half and the Époisses in slices. Peel and chop the garlic clove. Heat the cream in a heavy-bottomed saucepan, then add the Brillat-Savarin and Époisses. Simmer gently for 25 to 30 minutes, stirring occasionally.
Add the garlic and pepper when the fondue is nicely coated.
2Support
- Prepare the radishes. Cut large cubes from different types of bread. Present the charcuterie and parsley ham in a separate dish.
3Tasting
- Pierce pieces of bread. Dip them in the hot fondue in the centre of the table.
Fondue Cote DorienneChef Bruno Blancho's tip (Groupe Seb Culinary Workshop)
You can accompany the dish with a small green salad for a lighter touch.
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