Chef’s Table
Customarily, Chef’s Table is in the kitchen of a restaurant where special guests are served by the head chef. On this day, we all feel special, being invited into the kitchen for lunch over a cheese masterclass with Chef Stephane Istel.
Where Are We?
Now, it’s no secret I cannot cook, although I’m quite passionate about eating. https://guide.michelin.com/sg/people/mother-s-day-special-5-questions-with-singapore-s-foodie-mums/news Consequently, I’m thrilled to attend this culinary workshop organized by the Centre National Interprofessionel de I’Economie Laitière (CNIEL). This is my first time at CulinaryOn, the largest edutainment culinary studio in Asia and Europe. While I am quite excited to learn to cook with cheese, I am even more excited to meet the chef.
Who’s The Chef?
Before the masterclass, I had investigated Chef Stephane Istel’s culinary journey. Born in Alsace, Chef Stephane has cooked his way across France, to the Caribbean, USA, Canada and Singapore. He has worked with Michel Royer, Marc Veyrant and Daniel Boulud and now helms Do.Main Deli & Bistrot. Besides French cuisine, in his spare time, Chef Stephane loves to experiment with Asian flavours. For instance, on this day, his French cheese fondue would be paired with a surprise ingredient: Buah Keluak.
On The Table
Which Cheese Did We Use?
Chef Stephane starts by introducing the cheese he will be making fondue with, all of which are easily available. In fact, I have them fairly often although not necessarily altogether.
Gruyere
Gruyere cheese is dark yellow with holes, while the texture is dense. I enjoy it with my French onion soup. On the other hand, my kids will devour the Gruyere and leave the onion soup for me.
Beaufort
Beaufort cheese is pale yellow, with a smooth and creamy texture and lacks holes. Apparently its aroma is reminiscent of the pastures on which the cows graze to provide the milk used for this cheese. To be honest, I quite like this pungent aroma, in the same way others like durian.
Comte
Comté cheese has an intriguing, complex flavour that can include hints of apricot, chocolate, butter, cream, hazelnuts and toast. It’s one of my favorite snacks and my husband sometimes brings giant wheels of them back from France for me.
What Is The Cheese Fondue Recipe?
First, Chef says to rub the inside of a fondue pot with 2 garlic cloves. Then, we combine 150g each of grated Gruyère, Beaufort and comte cheese with 2.5dl of white wine and 3 tablespoons of cornstarch in the fondue pot. We cook this over moderate heat, stirring occasionally, until the cheese melts after about 5 minutes. A generous pinch of pepper and nutmeg are added. We should continue to stir gently, until the mixture is creamy and smooth, over 10 minutes.
As for the Buah Keluak which is served separately, it is best washed & prepared over 3 days to fully rid them of toxins. The meat is then marinated with lemon juice and brown sugar and blended. Other ingredients that need blending are garlic, ginger, lemongrass, shallots and candlenut. Presently, these are added into the frying pan in that order. Finally, to that fragrant paste, the Buah Keluak is added.
At The Table
I enjoy this meal with friends who are chefs, food bloggers and foodies. Even, Kevin & Xindi’s Baby T seems to have a good time. At the launch of my app At The Heart of The Matter in May, I remember they were expecting him to be born anytime. And here he is, gurgling and grinning as he watches us dine.
Chef Stephane says he believes the dinner table is where people come together to eat, drink, love and live. Well, I think he’s absolutely right. Now that I’ve learnt how, I just might make cheese fondue at home. Hopefully, the experience for my family at my table will be similarly enjoyable!
