How to pronounce Fondue savoyarde

In the International Phonetic Alphabet it is /fɔ̃dy savwajaʁd/. In plain English letters that is fon-DOO sah-vwah-YARD, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Fondue savoyarde?

Fondue savoyarde is a main dish of France. Where it comes from: Savoie. People usually eat it at lunch or dinner and on festive days. Its main ingredients are dairy & cheese and wheat & flour. It tastes rich and savory.

Where Fondue savoyarde comes from

Fondue savoyarde is one of 73 signature dishes of France on this map. See all dishes from Auvergne-Rhône-Alpes.

• Gratin dauphinois · Main dish · Dauphiné (Vercors)

  Gratin dauphinois is a dish of thinly sliced raw potatoes baked slowly in milk or cream until they are tender and the top is golden.

• Tartiflette · Main dish · Haute-Savoie

  Tartiflette is a baked dish from Savoy in the French Alps, made with potatoes, onions, lardons and a whole Reblochon cheese, sometimes with a splash of white wine.

• Quenelle lyonnaise quenelle de brochet · Main dish · Lyon

  The quenelle is a soft, light dumpling shaped like a small log or egg and poached in simmering water, known in French cooking since at least 1750.

• Cervelle de canut · Snack · Lyon

  Cervelle de canut is a fresh cheese dip from Lyon.

• Truffade · Main dish · Auvergne (Cantal)

  Truffade is a rustic potato dish from the Cantal mountains of Auvergne.

• Bouillabaisse · Soup & stew · Marseille

  Bouillabaisse began as the meal of Marseille's fishermen, who cooked the bony rockfish they could not sell in a pot of sea water on the beach.

Food of France

Dishes like Fondue savoyarde in other countries

Same type of dish and similar main ingredients as Fondue savoyarde:

• Cheese fondue fondue · Main dish · Fribourg and Vaud, Switzerland

  Fondue comes from the French verb fondre, to melt.

• Lasagne alla bolognese · Main dish · Bologna, Italy

  Lasagne alla bolognese is the Emilian version of an old idea: wide sheets of pasta layered with sauce and baked.

• Svíčková svíčková na smetaně · Main dish · Bohemia, Czechia

  Svíčková na smetaně is beef sirloin marinated and roasted with root vegetables, carrot, celeriac and parsley root, which are then puréed with cream into a smooth orange-brown sauce.

• Cachopo · Main dish · Asturias, Spain

  A cachopo is a characteristic dish of Asturias: two large beef fillets with slices of serrano ham and cheese sandwiched between them.