December 20, 2023

Swiss Fondue: Auberge Saint-Gabriel, Montreal

Recipe: Auberge Saint-Gabriel

“The unctuous and rich Swiss fondue is served with roasted potatoes, cured meats and tons of cubed baguette just begging to be dipped.” — Gabby Peyton


  • 2 cloves garlic, halved
  • 3/4 cup white or sparkling wine
  • 5 cranks of pepper mill, or to taste
  • 6 1/4 cups grated Gruyère
  • 2 1/4 cups diced Vacherin Fribourgeois
  • 1 tbsp cornstarch
  • 1 tsp brandy
  • 1 tsp baking soda
  • 2 baguettes, cut into cubes


Yield: Serves 6 to 8

Make Fondue

  1. Rub cut-sides of garlic halves on inside of enamel fondue pot. Add wine and fresh ground pepper, and bring to a simmer on stovetop over medium-high heat.
  2. Immediately add Gruyère, Vacherin Fribourgeois and cornstarch. Mix gently, until cheese is completely melted and smooth.
  3. When mixture begins to bubble lightly at sides, mix brandy and baking soda together in small bowl, then pour over cheese and gently combine.

Finish Fondue and Serve

  1. As soon as cheese foams, transfer fondue pot to warmer.
  2. Enjoy immediately with cubed baguette and any other dipping foods you desire.

courtesy of Auberge Saint-Gabriel


Recipe and image from Where We Ate by Gabby Peyton. ©2023 Gabby Peyton. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved