Fondue genevoise is a traditional fondue variety originating from Geneva. The fondue is made with a combination of egg yolks, butter, cream, sugar, nutmeg, salt, pepper, and grated cheese – either Emmenthal or Gruyere. The egg yolk are mixed with grated cheese, pieces of butter, sugar, grated nutmeg, salt, and pepper.

The caquelon pot is placed over low heat and the fondue is stirred with a wooden spoon until it becomes smooth. The cream is added to the caquelon, and the mixture is stirred a bit more but it mustn't come to a boil. The fondue is enjoyed with pieces of bread that are served on the side.