A few weeks ago, Tag, Nick, Porter, Simon and myself discoverd the indulgent diet of the French Alps. Known as the Savoie region, this area bordering Italy and Switzerland is famous for its steep, snow covered mountains and comforting food. It’s cheese country. Abundant dairy cows feed a thriving cheese industry: Think Tomme de Savoie, Chevrotin, and Reblochon.
So it makes sense that Savoyarde Fondue is one of this region’s most famous exports. We used the quick melting gruyere. It’s simple enough to make–garlic, butter, dry white wine, cheese, kirsch–but requires constant stirring so that the cheese won’t clump. Even though the alcohol lowers the boiling point of fondue, supposedly making it less stringy, ours was very stringy. We had no choice but to eat directly out of the pot on the stove since we didn’t have a transportable burner needed to keep the cheese at melting point on the table. But you’ll notice it didn’t slow us down! A lighter fondue is made by stirring in whisked eggs.
Kevin Gibson from Evoe also joined us for lunch and gave us a quick tutorial in trussing the tiny quail.
–Louissa Neumann, Teacher
THE MENU:
Savoyarde Fondue with Bread and Cornichons
Fresh Pumpking Stuffed Savoie Cabbage
Roasted Quail
Potato Cakes with Onion Confit
Apple Custard Tart
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