(Served with Toasted Baguette and Baby Potatoes)

In true Gstaad form, we’ve taken the traditional and upped the ante. Fresh truffles, shaved right over melted cheese, will cure almost any ailment.

Yield: 6 servings

In a heavy saucepan, rub garlic clove along inside and then discard. Add wine to pan and bring to a simmer. Gradually add cheese and whisk in figure eight motion until cheese is melted. Do not boil.

In a small bowl, mix cornstarch and kirsch until well-blended. Add to fondue and stir continuously, until thickened, about 6 to 8 minutes. Season with salt and pepper.

To serve, transfer mixture to fondue pot and sprinkle truffles over cheese. Keep pot on low flame, and keep bread and potatoes on separate platter for dipping.