The Swiss, including the residents of
Champex Lac, are proud of their local cuisine and most restaurant menus consist of locally
produced traditional fare.
As a mountain village the food tends to be
hearty and wholesome rather than fancy. But you can always guarantee that the quality of the
food is good and after a hard day walking or
skiing you'll really appreciate it.
Cheese Fondue
Melted cheese containing kirsch and white wine with a choice of additives such as mushrooms. Eaten by dipping in bread on skewers.
Ingredients:
1 clove garlic halved
350ml dry white wine such as Fendant ( a wine of Valais)
300g Gruyere cheese, grated
300g Emmental cheese, grated ( you can try Vacherin or Appenzeller instead of the Emmental)
3tsp Cornflour
2-3 tbsp Kirsch
Freshly ground black pepper
Method:
- Rub the garlic clove around the inside of the fondue pot and discard the garlic.
- Add the Fendant (or similar dry white wine) and bring it gently to the boil over a medium heat. Turn the heat to low and gradually stir in the grated cheese until it melts.
- Mix Kirsch with the cornflour and gently stir into the cheese mixture.
- Remove from the heat and place over fondue burner on the table.
Serve:
Traditionally eaten with cubes of bread such as baguette dunked into sauce. Serve with salad and local dry cured meats.
Tip:
(Fondue should have a smooth and thick sauce. If too thin stir in a little more cheese. If it is too thick stir in some warmed wine. If it seperates keep stirring and it should recover)
Eating out in Champex Lac