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.
Melted cheese containing kirsch and white wine with a choice of additives such as mushrooms. Eaten by dipping in bread on skewers.
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)
2-3 tbsp Kirsch
Freshly ground black pepper
- 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.
Traditionally eaten with cubes of bread such as baguette dunked into sauce. Serve with salad and local dry cured meats.
(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