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 a variety of sauces to accompany the meat. It is a convivial and fun dish to enjoy with friends and family.
Cut the meat into cubes
Set the fondue burner on the table; in the pot add the oil and a little salt
Keep it lightly simmering on the lit burner
Each diner will take a piece of meat with the special fondue fork and cook it to their liking in the hot oil, then dip the meat into one of the sauces placed in several small bowls; there should be many, well assorted, more or less spicy, such as: mayonnaise, curry sauce, tartar sauce, aioli, spicy cream sauce, mustard, etc.
Pairing wines: Valle D'Aosta Gamay DOC, Colli Bolognesi Merlot DOC, Rosso Di Canosa DOC
Fondue set
Kitchen tongs
Napkins
Keep refrigerated
Fondue Bourguignonne is a specialty of the Borgogna region in France, where the dish originated in the 18th century. It is a fun culinary experience in which guests cook the meat directly at the table using boiling oil.
France
| Energy (kcal) | 457.77 |
| Carbohydrates (g) | 0.12 |
| Fat (g) | 90.79 |
| of which Saturates (g) | 5.49 |
| Protein (g) | 59.45 |
