A Bourgeois-style Fondue

Every tourist restaurant in the Savoie will offer a fondue Savoyarde, an item that entered the Savoie culinary repertoire only very recently and is not Savoyard but Swiss. The fondue made in Savoie before the 1900s was more like this adaptation of a Mique Grandchamp recipe, which is very close to the Valdostana version. Mique Grandchamp even recommends a garnish of white truffles or mushrooms.