Fondue à la Raymond Weill
Why I Love This Recipe
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 You'll Need
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
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.
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.