Food, travel and photography

Leek fondue – “fondue de poireaux” in French

Leek fondue – “fondue de poireaux” in French

Fondue de poireaux is a common side-dish in France. Due to the delicate taste of leeks, it goes well with a wide variety of main dishes. Placing your fish fillet or your scallops on a bed of leek fondue is simply sublime! It takes no time to prepare, and it is delicious.

Leek fondue

3 June 2021
: Servings 4
: 5 min
: 5 min
: 10 min
: Very easy

This dish can be prepare in two steps.


  • 50 g salted butter
  • 280 g young fresh leeks
  • 10 cl of single cream (optional)
  • A pinch of chilli powder if you have some
  • Step 1 Cut the white part of the leeks lengthwise and rinse thoroughly. Pat dry before cutting into thin slices and place them in a skillet. Warm up with the butter, stirring regularly to soften the leeks. Keep the temperature down so the leeks don’t turn golden. This should not take more than 5 minutes. Turn the stove off, add pepper, chilli if any, and set aside with the cover on.
  • Step 2 Warm up the preparation just before serving, add the cream if you wish, season to your taste, and stir. It’s ready. Set the leeks fondue on your serving dish, preferably warmed up, place your cooked fish fillet or sauteed scallops on the bed of leeks and enjoy.

Good to know!

Leeks  are very popular in France and Belgium. They are quite fun to buy and carry home (the leaves sticking playfully out of your shopping bag) and they’re very easy to prepare. My advice is to use fresh young leeks when in season. They are usually more tender and tastier. Serve with plain rice and, if in season, lightly braised endives.

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