Fondue Recipes from Chef Jean-Luc Cortat from the Fairmont Chateau Lake Louise

With our Canadian winter approaching (insert me screaming!) entertaining becomes more cozy.

Fondues were popular in the 1970’s and I’m happy to say, are making a comeback.

The Wallier Stube is an intimate dining room at the Fairmont Chateau Lake Louise and their specialty is the three course Fondue Dinner.

On our road trip across Canada we were lucky enough to stay at the Chateau and indulge in their signature menu. Chef Jean-Luc graciously shared his recipes with me. Catch the segment on cityline.ca.

 

The chocolate fondue has bubbles on top - this is NOT how it should look. The burner was accidentally turned on to High and not only did the choclate bubble the ceramic bowl eventually burst all over the dem table. We had a to scurry to clean up the mess before we started taping.

The chocolate fondue has bubbles on top – this is NOT how it should look. The burner was accidentally turned on to High and not only did the chocolate bubble but the ceramic bowl eventually burst all over the dem table. We had a to scurry to clean up the mess before we started taping CityLine.

 

Traditional Half & Half Cheese Fondue
Recipe serves – 2 as a main 4-6 as part of a fondue dinner

Ingredients
200 gr. Gruyère Cheese, Emmentaler or Swiss Cheese – read labels for weights when buying
175 gr. Appenzeller Cheese or Raclette Cheese
1 Garlic clove
200 ml (3/4 cup +1 tbsp) Dry wine with acidity such as a Reisling – I use a VQA Inniskillin or a Jackson-Triggs
1 tbsp (30 mL) Cornstarch
2 tbsp (30 ml) Kirsch
Pinch of pepper
Pinch of Nutmeg
French Baguette 1 large baguette – cut into bite size cubes, I used a whole grain from Ace Bakery.

Method
1. Cut the garlic in half and rub the inside of the pot with it, add the white wine.
2. When the wine is simmering, slowly add the grated cheese and stir until the consistency is smooth.
3. Make a liaison with the cornstarch and a little of white wine (basically whisk together until lump free) and gently whisk into the cheese, add the pepper and nutmeg.
4. Add the kirsch just before serving.
Chef tip: The consistency of the cheese fondue is supposed to be like
heavy cream.

Accessory condiments
To eat with the traditional fondue, you can serve baby gherkins, silver pickled onions, mushroom caps, and or pickled mixed vegetables.

 

I'm a fan of VQA wines. The guarantee that the grapes were grown, pressed and cellared in Canada. Inniskillin and Jackson-Triggs are both VQA wines and fabulous drinking wines with the fondue.

I’m a fan of VQA wines. The guarantee that the grapes were grown, pressed and cellared in Canada. Inniskillin and Jackson-Triggs are both VQA wines and fabulous drinking wines with the cheese fondue.

Beef Fondue
Recipe serves – 4-6 as part of a fondue dinner

Ingredients
454g/16oz beef tenderloin (sliced thin)
85 g/3 oz Green Beans, Brussels sprouts and or Broccoli – parboiled and cooled
85g/3oz button mushrooms (peeled and stemmed)
200g/7oz baby potatoes (boiled and quartered and cooled)
1.5l/6 cups canola oil (350′ f.) or preferred by the chef beef stock – I used PC Blue Menu Beef Broth
See Sauces for Fondue below – make all or a couple, your choice

Method
1. Cook the sliced beef tenderloin, mushrooms, potatoes, and green vegetables in the beef stock to the desired doneness.
2. Dip in on one of the dipping sauce and enjoy!

Sauces for Fondue
Spanish Sauce (Yields 1 Cup)
2 each medium tomatoes
0.5 fl. oz gherkins
0.5 fl. oz banana peppers
0.5fl. oz parsley
0.25fl. oz garlic
3 fl. oz chili sauce
Puree the tomatoes in a food processor and drain some fluid out. Add in the garlic, parsley, gherkins and peppers and puree together. Add to tomatoes and chili sauce. Mix well and season to taste with salt & pepper. Refrigerate until serving time.

Curry Sauce (Yields 1 Cup)
4 fl. oz sour cream
4 fl. oz mayonnaise
1 tsp. red curry paste
1 tsp. Hungarian paprika
Mix together in a bowl. Refrigerate until serving time.

Mustard Sauce (Yields 1 Cup)
4 fl. oz sour cream
4 fl. oz Mayo
1 tsp. French’s prepared mustard
2 Tbsp. grainy Dijon mustard
Mix together in a bowl. Refrigerate until serving time.
Garlic Parsley Sauce (Yields 1 Cup)
4 fl. oz sour cream
4 fl. oz Mayo
0.75 fl. oz garlic
0.5 fl. oz parsley
Puree garlic and parsley in a food processor; add the sour cream and Mayo. Mix well and season to taste with salt & pepper. Refrigerate until serving time.
3 Pepper Sauce (Yields 1 Cup)
4 fl. oz sour cream
4 fl. oz Mayo
0.75 oz. 3 peppercorn mix
Simmer black, red and green peppercorns in some brandy and water until soft. Grind in a food processor with Mayo and sour cream until well mixed. Refrigerate until serving time.

Chocolate Fondue
Recipe serves – 4

Fondue tip: Regulate the heat on your fondue burner – keep the heat at low to prevent scorching and blowing up a bowl!

Ingredients
175 gr. Dark Chocolate or 27 squares PC Extra Dark Chocolate or a combo of milk and dark
500 ml (2 cups) 36% Whipping Cream

Method
1. Place chocolate and cream in a heavy bottomed saucepan over a medium heat.
2. Stir continuously until smooth and thoroughly incorporated. If it’s too thin, add more chopped chocolate. Stir until smooth.
Chef tip: In a hurry, place the cream and chocolate in the microwave and zap it for 30 second at a time and stir between each time.

Serve with seasonal fruits + Banana cake

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2 comments on “Fondue Recipes from Chef Jean-Luc Cortat from the Fairmont Chateau Lake Louise
  1. Nancy Wilson says:

    What kind of fondue pot did you suggest ?

  2. Mairlyn says:

    I got mine at the Bay, I like the metals ones the best, they can hold the heat and won’t explode if they get overheated……I speak from experience…
    Peace, love and fibre,
    Mairlyn

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