Fondue we'll ask for!

Author: Les Cultures de chez nous
Fondue au fromage avec bière blonde, poireaux, poivrons et tomates
Preparation 15
Baking 20
Portions 6
Freezing No


  • 1 green pepper into small dice
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 1 garlic cloves
  • 250 ml (1 cup) of blond beer of your choice
  • 45 ml (3 tablespoons) of butter
  • 1 seeded and diced tomato
  • 15 ml (1 tablespoon) of Italian spices
  • 15 ml (1 tablespoon) of cornstarch
  • 700 g of grated cheese of your choice (Cantonnier of Warwick, emmental or gruyère or you can also use Kingsey fondue mix)
  • Ground pepper
LeeksFind our bag in yourlocal grocery store

This week's specials


  • Brown with a fondue pan, butter with pepper an garlic until tenderness. Then add beer and tomato. Simmer 2-3 minutes. Add with a wooden spoon cheese, small qauntities at a time, and also Italian spices.
  • When cheese is wel melted, simmer at low heat few minutes. Dilute cornstarch with a bit of water and pour the preparation, in small quantities, until obtaining a great texture which will stick well to breads.
  • Enjoy with breads or even vegetables like broccolis, cauliflower and why not beans! You'll feel less guilty and it's as good as bread!

Chef's notes

Cheese fondue is always easier to srve with an electric fondue pan. It controls better heat, and so avoid cheese to stick to the bottom of the plate.