Add to trip planner
Share on Facebook
Share on Twitter
Mail a friend
Back

The Pyrenean Fondue

 
Presentation
Information
Map

Recipe suggested by Patrick Peyrouton of the restaurant L'Arbesquens

Ingredients (for 4 people):

Allow 200 to 250 g of cheese per person, depending on the appetite of your guests!
- 250 g Tomme des Pyrenees
- 250 g of mixed cheese (cow or sheep cheese from the Larboust Valley)
- 500 g Emmental cheese (the only cheese that is not Pyrenean)
- 1 clove of garlic
- 20 cl wine dry Jurançon
- Nutmeg and pepper
- 1 tablespoon Armagnac

PREPARE:

At first, grate cheese after removing the crust. Rub inside of fondue pot with the garlic clove in half.

Pour the wine into the pot, heat over low heat.

Add the cheese. Let them melt, stirring constantly with a wooden spoon. Hold while low heat for 3 minutes then remove from heat.

Add pepper, nutmeg and Armagnac.

SERVE:


Slice a good country bread bought the day before. Cut the slices into regular cubes.

Place the pot on a hot stove in the center of the table and sew the pieces of bread on skewers to soak in the cheese.

Depending on the season, you can create variations of your fondue with: cepe mushrooms and oyster mushrooms, chopped fresh chives, and a few bacon bits along with nuts.

TASTE:

Served with a crisp salad, potatoes baked with thinly sliced ​​ham, sliced ​​sausage and bacon, fondue is also excellent accompanied by a Jurançon wine.

Informations
Contact
 
Location
Directions
MAP
 
Book your stay
Accommodation
Activities
Type
You want to visit us :
From 
 to 
You will be
Do you travel with children?
Refine your search
Secure payment
Immediate confirmation
Book your stay
Accommodation
Activities
Type
You want to visit us :
From 
 to 
Number of rooms
Number of guests
Number of guests
Adult(s) 
Child(ren) 
Secure payment
Immediate confirmation