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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.


  • 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
  • Garlic
  • Red pepper
  • White pepper
  • Salt
  • 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.

Categories: Dinner  French  Main Dish  Misc. One Dish 

Author Credit: Raymond Weill

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