Fondue savoyarde is usually made with
beaufort, comté and either
reblochon or
tomme de Savoie, if I'm not mistaken. The texture is different, the cheeses don't all blend together so the fondue is sort of chewy and liquid at the same time (if that makes sense). When we first had it in Avoriaz some years ago, after years of eating fondue in Switzerland, we were sure that it was a fondue gone horribly wrong. I even wanted to complain, but my husband didn't want to make a fuss. Now I know it's
supposed to be that way because we ordered a fondue while on holiday in Haute-Savoie last year and ended up with exactly the same thing. I definitely don't like it.
Fini, terminé - I won't make the same mistake again.
Edit: Btw, why is your guest of honour insisting on fondue (or is it supposed to be a
fondue bourguignonne party)? Can't you talk him/her out of it? I can recommend a great brasserie or two.