Fondue Cote Dorienne — ©
Christophe FOUQUIN - Recipe books 100% Côte-d'Or

the melting pleasure of the soil Fondue Côte-d'Orienne The emblematic recipe that's melting the Côte-d'Or

Forget everything you think you know about fondue: chef Bruno Blancho sets the record straight with his Côte-d’Orienne fondue, a generous, gourmet and fiercely local version! Here, the terroir speaks loud and clear: exceptional products, honed expertise, and that touch of character that makes all the difference. A true Côte-d’Orienne speciality, it’s the epitome of 100% Côte-d’Or know-how. Get ready to dive (literally!) into a warm, friendly recipe full of personality. Join us on the Route des Grands Crus de Bourgogne!

Fromagerie Gaugry in Brochon — ©
Fromagerie Gaugry / ©Jib

Serves 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

How 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.

Chef Bruno Blancho's tip (Groupe Seb Culinary Workshop)

You can accompany the dish with a small green salad for a lighter touch.

The Côte-d'Or at the table

The volumes of “La Côte-d’Or à table” celebrate local gastronomy and the Savoir-Faire 100% Côte-d’Or brand. Produced entirely in the Côte-d’Or, these books bring together more than 100 seasonal recipes devised with the brand’s ambassador producers and chefs. From spring through to winter, each page is an invitation to cook locally, enjoy the local produce and put the Côte-d’Or on your plate.

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