Ever since I had a delicious albeit overpriced fondue with a close friend in Le Quartier Latin eleven years ago in Paris, I have been in love with fondues and my fondue pot. So, I thought I’d share a recipe for Fondue aux trois fromages:

Ingrédients

200 g de gruyère
200 g de fromage à raclette
100 g de mozzarella
1 gousse d’ail émincée
10 cl de lait et 20 cl de vin blanc
1 cuillerée à soupe de fécule de maïs
poivre noir du moulin
muscade râpée

Dice the cheese.  Heat up the milk, all but 4 tablespoons of the wine and the garlic in a caquelon (fondue pot).  Add the diced cheese all while stirring well.  In a separate bowl, mix the corn starch and the remaining white wine.  When the cheese has melted but is not liquid, pour this mixture into the caquelon while continuously whisking.  Simmer until smooth and creamy.  Bring to a boil and let it cook for a few minutes.  Add pepper and nutmeg.  Let the fondue simmer gently over a hot plate in the middle of the table as everyone dips their food into it.

You can dip breadsticks, little pieces of French baguette bread, small baked potatoes, cabbage, broccoli, carrots, apples or anything else you can think of in your fondue.

Bon appétit!