Fondue Bourguignonne is a traditional French meat dish. Lean tender beef is cut into cubes and cooked in boiling olive oil. It is served with various sauces to accompany the meat. It is a convivial and fun dish to enjoy with friends and family.
Cut the meat into cubes
Place the fondue set on the table, add the oil and a bit of salt to the pot
Keep it at a light boil on the lit burner
Each guest will take a piece of meat with the special fork, cook it to their liking in the hot oil, then dip the meat in one of the sauces arranged in various small bowls, which should be numerous and well assorted, more or less spicy, such as: mayonnaise, curry sauce, tartar, aioli, spicy cream sauce, mustard, etc.
Accompanying wines: Valle D'Aosta Gamay DOC, Colli Bolognesi Merlot DOC, Rosso Di Canosa DOC
Fondue set
Kitchen tongs
Napkins
Store in the refrigerator
Fondue Bourguignonne is a specialty of the Burgundy region in France, where the dish originated in the 18th century. It is a fun culinary experience where guests cook the meat directly at the table using boiling oil.
Francia
| Energy (kcal) | 457.77 |
| Carbohydrates (g) | 0.12 |
| Fat (g) | 90.79 |
| of which Saturates (g) | 5.49 |
| Protein (g) | 59.45 |
