BEAUFORT AND RIESLING FONDUE RAVIOLI GREEN PEPPERCORNS, SUNCHOKES
ONCE IN MY New York apartment on a cold February night, I decided to invite Jean-Georges Vongerichten, Alfred Portale, and Gray Kunz, among many famous toques, for a fondue party. Each chef headed his own pot and made his own fondue recipe, convinced his was the best. Late into the night, we stirred our bread croutons into the gooey cheese, eating cured ham and viande des grisons and downing plenty of Kirshwasser shooters!
Why not fill a ravioli with fondue? As a French cook, I love pasta, but I’ll make it my way! With it, I capture the memories of that moment of friendship and fun. Under soft domes, we uncover the rich complexity of a blend of Fontina, Comté, and tart Beaufort cheese from the Alps, mixed with béchamel, rich riesling, and nutmeg, the often-hidden ingredient of the fondue.