Classic French-style Fondue

Fondue Sundays are back at Beacon Hill Hotel & Bistro. During regular business hours every Sunday through the Spring we will be serving French-style Fondue that can be shared as an appetizer or enjoyed as an entree. Here is the recipe that uses Bergkäse, Emmentaler, and Gruyére cheeses.


  • 3 oz. dry white wine (we use Domaine Giachino Abymes from Savoie in eastern France
  • Pinch of kosher salt
  • 2 grinds of white pepper from a mill
  • 5 passes of fresh ground nutmeg
  • 2 oz. Bergkäse Alpenblumer, grated
  • 2 oz. Emmentaler, grated
  • 2 oz. Gruyére Vieux, grated
  • 1 glove garlic, minced
  • 1 tsp Kirschwasser (German fruit brandy)
  • 1/2 tsp. corn starch


  1. Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.
  2. In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once.
  3. Whisk over heat until the cheese has melted.
  4. Add the minced garlic.
  5. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture.  Adjust the seasoning and serve hot.
About Richmond Edes

Richmond Edes has worked at some of Boston’s finer restaurants, including Salts, Clio and Menton. In May, 2011, he joined Beacon Hill Hotel & Bistro as Executive Chef. Richmond constantly strives to balance tradition with modern tastes and techniques. His culinary style is flavorful and textural, with a continuing emphasis on fresh, local ingredients and a dash of seasonal simplicity in every dish that he creates.


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