Winter dishes
Fondue & Mont d’Or
Two classics for cold evenings: our moitié-moitié fondue, grated and ready to melt, and Mont d’Or, eaten with a spoon or hot from the oven.
Our fondue
The moitié-moitié
The fondue du berger follows the Fribourg recipe: half Gruyère réserve AOP, for flavour and body, half Vacherin fribourgeois AOP, for creaminess. We grate it for you: all that’s left is to melt it.
- 200 to 250 g
- per person as a main course
- 150 g
- as a starter or with raclette
- 1 pot
- for 4 to 6 people
We don’t lend fondue pots: bring your own, enamelled cast iron or earthenware, and a burner.
How to make it
- 1Rub the fondue pot with a halved garlic clove.
- 2Pour in 1 dl of dry white wine per person and warm gently, without boiling.
- 3Add the grated cheese little by little, stirring in a figure of eight over medium heat until smooth.
- 4Optional: a dash of kirsch mixed with a spoonful of cornflour to bind, pepper and nutmeg.
- 5Set the pot on the burner over a low flame and dip cubes of day-old bread. Stir with every bite.
For a change
Other fondues, other pairings
Moitié-moitié is only the beginning. Every mountain region has its fondue, and every blend changes the character of the pot:
Savoyard
Beaufort, Comté and Abondance
Fruitier and rounder. Beaufort brings flavour, Abondance suppleness. With a white wine from Savoie.
Pure Vacherin
Vacherin fribourgeois AOP alone
The creamiest. Made with water rather than wine, over very low heat, and it must never boil. Also lovely with potatoes.
Jura
Aged Comté, Morbier
Notes of hazelnut and butter. Made with Jura Savagnin or Chardonnay, it pairs with smoked charcuterie.
Brussels-style
Gruyère and Belgian abbey cheese
Our wink: beer replaces the wine. A gueuze or a characterful blonde adds a bright, tangy freshness.
✦ We are preparing our own selection of fondues: coming soon to the counter and online. Meanwhile, ask us in store, we’ll happily put your blend together.
The seasonal cheese
Mont d’Or
Mont d’Or AOP, or vacherin du Haut-Doubs, is a raw cow’s milk cheese from the Jura mountains, wrapped in a band of spruce that gives it its woody scent. It is only made in winter: you’ll find it from autumn to spring, then it disappears until the next season.
Cold, with a spoon
Take it out of the fridge an hour before, remove the top rind and spoon it onto bread or warm potatoes.
Hot, from the oven
- Preheat the oven to 200 °C.
- Leave the cheese in its box and wrap it in foil (edges included).
- Make a small well in the centre, add a garlic clove and a dash of Jura white wine.
- Bake 20 to 25 minutes, until the heart is runny.
- Serve with jacket potatoes and charcuterie.
One Mont d’Or mini (about 500 g) for 2 to 3 people as a main course.
Order — 18.10 €In the glass
The wines we recommend
Domaine Jean-Charles Girard-Madoux – Chignin 2022
With fondue: a crisp, mineral white from Savoie that lightens the cheese.
15.20 €
Domaine Frédéric Lornet – Pinot Noir 2021
With hot Mont d’Or and charcuterie: a deeper Jura pinot.
22.70 €
Frequently asked questions
How much fondue per person?
Allow 200 to 250 g per person as a main course, 150 g if the fondue is a side. The fondue du berger is sold per 250 g.
Do you lend fondue pots?
No. We lend raclette machines, but not fondue pots or burners.
When is Mont d’Or available?
It’s a seasonal cheese, made in winter: available from autumn to spring. Out of season it shows as “back soon” on the site.
Should Mont d’Or come out of its box to bake?
No, it bakes in its spruce box, wrapped in foil. Just remove the label and any film.
Do you deliver fondue and Mont d’Or?
Yes, with the other products on the Raclette page: collect in Saint-Josse or Uccle, or delivery across the 19 municipalities of Brussels.
