
- 1 fondue Chic! au vin (wine) by 1001 Fondues, 350 g (12 oz.)
- 30 ml (2 tabsp.) butter
- ½ onion, finely chopped
- 125 ml (½ cup) carrots, diced
- 90 ml (1/3 cup) white wine
- 250 ml (1 cup) 15% cooking cream
- 125 ml (½ cup) frozen or fresh peas (blanched in salted water)
- 400 g (14 oz) shrimp, deveined and peeled
- Cayenne pepper, to taste
- Zest of half a lemon, finely grated
- 4 vol-au-vent pastry shells
- Chopped chives, to taste
- Salt and pepper
- In a medium saucepan, heat the butter and sauté the onion for 2 to 3 minutes. Add the diced carrots and cook, stirring, for 4 to 5 minutes.
- Deglaze with white wine and reduce until almost dry. Add the cooking cream and cheese fondue. Bring to a boil and cook, stirring, until the mixture is smooth and the internal temperature is at least 167 °F (75 °C).
- Add the peas and shrimp. Heat until the mixture simmers again.
- Stir in the cayenne pepper and lemon zest. Adjust seasoning with salt and pepper as needed.
- Place the warm vol-au-vent pastry shells on plates and fill them with the shrimp sauce. Garnish with chopped chives and serve immediately.
The silky richness of the wine sauce elevates every bite. Perfect for both elegant and quick meals, this dish invites you to enjoy good cuisine with ease!

A classic fondue, made with 100% local Quebec cheeses! Chic! au vin (wine) is lactose-free, gluten-free and ready to cook, making it easier than ever to delight everyone around the dinner table.
Chic! au vin (wine) has delicately fruity notes and fragrant cheesiness with no aftertaste of alcohol, so it’s sure to delight young and old alike, not to mention giving a delicious boost to all your favourite dippers and sides.
