Fondue à la Raymond Weill
Use our BakeBot Ai Chat for instant answers.
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
Garlic
Red pepper
White pepper
Salt
Slightly stale French bread in 1-1/2” cubes
Directions
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.
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
