What is it?
A vast improvement on that fondue you decided to make at home with half a can of cider and some grated cheddar. The Savoie region’s version is heady with garlic, local white wine and a splash of cherry brandy, and comes with cubes of crusty bread. Tradition dictates that if you lose yours in the cheese, you have to buy the next round. Where can I try it?
Megève, a short hop across from Chamonix, has hung on to its old-world charm: imagine the Alpine equivalent of the Cotswolds. At Le Vieux Megève
in the centre of town, the fondue comes with a side order of cowbells. Perfect for...
Keeping everyone’s spirits up when the weather’s grim and the lifts are closed.