Nice: Fondue Workshop with Chef André｜France

Join Chef André and Eva in Nice for an Alpine evening. Start with an aperitif and a tasting of Comté, Beaufort, and Reblochon, learning how aging and terroir shape each cheese and why they matter for fondue.

Learn to make Fondant au chocolat from scratch: mix the batter, shape your portions, and set them aside to rest while the caquelon heats up. Your fondant will be baked fresh at the end and served warm as dessert.

Next, prepare your fondue savoyarde together. Grate and blend the Alpine cheeses, set up the caquelon, balance wine and kirsch, and stir to a silky finish. Sit down for a communal dinner, dipping bread, potatoes, and charcuterie into the fondue you created, with Savoie wine and Alpine dining traditions.

End with your Fondant au chocolat, baked to order and served molten. Leave with a recipe card for the fondue blend and the fondant.