To make the gravlax : The day before, prepare the salmon gravlax. Mix the sugar, coarse salt and crushed spices and cover the salmon with this mixture (on the skin side of the fillet). Place in the fridge for 8 to 10 hours.
Rub the caquelon with the garlic clove, peeled and halved. Heat the caquelon with 10 cl of white wine. Once the wine begins to foam, pour in ¼ of the cheese mixture, and start stirring in 8 with your wooden spoon to mix the mixture well. Be careful, the fondue must never boil!
Wash the potatoes and boil them in salted water for 20 minutes. Pre-heat the oven to 180°C/350°F. Saute the bacon for 5 minutes in the butter. Add the shallots and deglaze with the white wine.