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Fondue à la Raymond Weill

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Member since 2014

Serves | Prep Time | Cook Time


Ingredients (per person):
150 to 200 grams genuine Swiss gruyere cheese, ground (can mix with some Emmenthal)
4 to 6 oz. glass of dry white wine
1 T flour
1 T Kirsch
Red pepper
White pepper
Slightly stale French bread in 1-1/2” cubes

Rub enameled coquelon pan with garlic.

Mix cheese and wine on a mild fire.

Stir till everything becomes a consistent warm, do not boil.

Mix the Kirsch and flour till you get a light consistency.

Season with red and white pepper.

Add salt.

Cook for about 3 more minutes.

Have large quantities of 1-1/2” cubes of slightly stale French bread ready.

Each person spears a piece of bread and stirs the cheese mix while coating the bread.

Pairs Well With


Raymond Weill: The Lausanne Physicist who started our world travels by inviting Ernie to work at the École Polytechnique.

Don’t lose the bread in the pot or you owe a bottle of wine!

Preferred cheese is genuine Swiss gruyere; you can mix with a certain amount of Emmenthal (genuine Swiss if possible).

Dry white wine: use Villette or Feudaul. In USA Almaden, pinot blanc, or chablis will be okay.

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