We rely on a fresh salad
The good idea, a green salad that plays the diversity card based on spinach leaves, chicory, mesclun, arugula or lamb’s lettuce that is garnished with walnuts, hazelnuts or crunchy seeds under the tongue. But we also like the crunchy endive salad to be seasoned with a vinaigrette made from an original oil (sesame, hazelnuts, etc.).
We select the top potatoes
In principle, we cook the potatoes in water and that’s it. To “glamourize” your Savoyard fondue, we choose chic potatoes, such as fingerling potatoes from Le Touquet or Île de Batz, which we cook in the oven for 35 minutes at 180°C (th. 6) wrapped in aluminum foil. You gain a slightly grilled flavor!
We make your fondue vegan
The best: crunchy vegetables that are extremely tasty and light to dip in the melted cheese. We love root vegetable dips like celery root, sweet potato and parsnip that we pre-cook in the oven. But we also like carrot sticks, cauliflower or broccoli florets, raw celery or fennel stalks to dip. And for a fondue with a twist, we opt for a sunny accompaniment that mixes slices of eggplant, zucchini and already fried onions. Delicious !
We think bread
To treat yourself to a quirky version of fondue, we give bread a place of honor on the table. We offer mouillettes of thin slices of toasted artisanal bread. Bakers today offer a wide choice of breads with multiple flavors that we enjoy mixing and matching (with flax seeds, pumpkin seeds, corn, spices, etc.).
