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.