Fred’s (secret) recipe
The preparation of a creamy fondue in seven quick and easy steps.
ORDER A FONDUE
Ingrédients pour :
1
personnes
2oog of Fred’s Fondue mix
0.5 clove of garlic
0.7 dl dry white wine (Chasselas/Fendant)
0.5 pinch of cayenne pepper
0.5 teaspoon of kirsch
- Take the bag out 1 to 2 hours before cooking so that the cheese is at room temperature.
- Rub the fondue pot (ideally cast iron) with garlic and let it melt in the fondue after having cut it into small cubes.
- Pour the white wine into the fondue pot.
- Place the fondue pot over medium heat and heat the wine (set the griddle to 6 out of 10).
- Stir in Fred’s creamy fondue mixture and stir briskly with a wooden spatula until smooth and creamy.
- Before serving, add kirsch and a little cayenne pepper.
- Keep the fondue pot on the stove over a low heat when serving.
4oog of Fred’s Fondue mix
1 clove of garlic
1.3 dl dry white wine (Chasselas/Fendant)
1 pinch of cayenne pepper
1 teaspoon of kirsch
- Take the bag out 1 to 2 hours before cooking so that the cheese is at room temperature.
- Rub the fondue pot (ideally cast iron) with garlic and let it melt in the fondue after having cut it into small cubes.
- Pour the white wine into the fondue pot.
- Place the fondue pot over medium heat and heat the wine (set the griddle to 6 out of 10).
- Stir in Fred’s creamy fondue mixture and stir briskly with a wooden spatula until smooth and creamy.
- Before serving, add kirsch and a little cayenne pepper.
- Keep the fondue pot on the stove over a low heat when serving.
6oog of Fred’s Fondue mix
1.5 clove of garlic
1.9 dl dry white wine (Chasselas/Fendant)
1.5 pinch of cayenne pepper
1 teaspoon of kirsch
- Take the bag out 1 to 2 hours before cooking so that the cheese is at room temperature.
- Rub the fondue pot (ideally cast iron) with garlic and let it melt in the fondue after having cut it into small cubes.
- Pour the white wine into the fondue pot.
- Place the fondue pot over medium heat and heat the wine (set the griddle to 6 out of 10).
- Stir in Fred’s creamy fondue mixture and stir briskly with a wooden spatula until smooth and creamy.
- Before serving, add kirsch and a little cayenne pepper.
- Keep the fondue pot on the stove over a low heat when serving.
8oog of Fred’s Fondue mix
2 cloves of garlic
2.5 dl dry white wine (Chasselas/Fendant)
2 pinches of cayenne pepper
1.5 teaspoon of kirsch
- Take the bag out 1 to 2 hours before cooking so that the cheese is at room temperature.
- Rub the fondue pot (ideally cast iron) with garlic and let it melt in the fondue after having cut it into small cubes.
- Pour the white wine into the fondue pot.
- Place the fondue pot over medium heat and heat the wine (set the griddle to 6 out of 10).
- Stir in Fred’s creamy fondue mixture and stir briskly with a wooden spatula until smooth and creamy.
- Before serving, add kirsch and a little cayenne pepper.
- Keep the fondue pot on the stove over a low heat when serving.
place an order
a fondue moitié-moitié available for everyone (400g, 600g or 800g)
Fred aims for excellence
prizes and awards
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Silver diploma at the Mondial de Fondue
2023
-
Gold diploma at the Mondial de Fondue
2019
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Gold diploma at the Mondial de Fondue
2017
La fondue de Fred is quite simply the smoothest fondue I have ever tasted.
— Philippe Chevrier, président du jury
