For the final activity of the session, the CILFA students prepared and enjoyed a fondue at their teacher Frédéric’s house.

Savoyard fondue is a very convivial local dish. It consists of three melted cheeses (such as Savoie Emmental, Beaufort, and Abondance), white wine, and bread.

The recipe is as follows:

• To start, rub the caquelon (that’s the orange pot you see in the photos) with a peeled clove of garlic,
• Grate the three cheeses and put them into the caquelon,
• pour some dry white wine from Savoie,
• Heat over low heat, stirring in a figure-8 motion with a wooden spoon until the fondue is smooth and uniform,
• You can then stir in a teaspoon of cornstarch, a little kirsch, some pepper, and nutmeg,
• Enjoy with a piece of bread spiked with tip of a large fork that you dip into the cheese pot,
• Serve your fondue with a delicious salad,
• And if you drop your bread into the fondue pot, you’ll get a dare! A dare is a kind of challenge you’ll have to complete.
• At the end of the meal, you can crack an egg into the fondue pot to finish off the fondue.

Savoyard fondue became much more widespread following the boom in tourism in the Alps after the 1950s. It has become a popular dish that is greatly appreciated in our region.

If you want to try several kinds of fondue, you can, for example, go to the restaurant Le Fréti in Annecy’s Old Town: http://www.lefreti.fr/

During the activity, the students had the opportunity to sample several Savoie wines, a local fruit juice, a local sparkling beverage, and génépi, the local digestif.

The discussions in French as a foreign language were lively, the students were were very interested in French and Francophone music, and we watched several music videos.

Other educational activities at CILFA: https://www.tezdev.cilfa.fr/activites-pedagogiques/

A look back in photos at the event on Wednesday, enjoy your meal!