Prep: 50 mins – Serves 4 – Easy

Preheat the oven to 180°C fan.

Cut the baguettes into bite sized pieces and put into a large baking tray.

In a small bowl, mix the mustard with the water and stir until smooth. Pour the mustard over the bread pieces and mix with your hands until the bread is evenly covered. Sprinkle with salt.

Bake in the preheated oven for 15 minutes until crispy, turning the croutons halfway through so that they do not burn.

Cut the Kachkéis sausage into pieces. Put into a caquelon (fondue saucepan) with the wine and cream and melt.

Once the cheese has melted, peel and crush the garlic cloves and add to the Kachkéis with the grated Gruyère and some pepper. Melt into a smooth cheese fondue.

In a little jar dilute the corn flour in the Kirsch, add to the cheese fondue and cook for a couple of minutes so the fondue thickens.

Serve the fondue with the mustard croutons, gherkins and a green salad.

TIPS:
• It is always a mess to clean a Fondue saucepan! My trick is to add a packet of baking powder and some vinegar to the bottom of the dirty pan, leave to soak for 5 minutes, then pour boiling water over it and boil for a few minutes while scraping the bottom with a wooden spatula, watching out that the liquid does not boil over! That usually works magic!
• These mustard croutons are also wonderful on a salad. I prefer them a bit more buttery in that case so I replace the water with 75g of melted butter and mix it with the bread cubes before baking them.