Dish

Fondue Bourguignonne

Burgundy fondue

Fondue Bourguignonne is typically made with beef, but can also be made with chicken, pork, or seafood. The meat is cut into small pieces and then skewered before being cooked in the hot oil. The sauces that are typically served with Fondue Bourguignonne include garlic butter, horseradish sauce, and mustard sauce. This dish is high in protein and fat, and should be enjoyed in moderation.

European cuisine› Alpine cuisine› Swiss cuisine

Meat Dish

Origins and history

Fondue Bourguignonne originated in Switzerland in the 18th century as a way for farmers to use up their leftover meat. It became popular in the 1950s and 1960s as a social dish that was perfect for sharing with friends and family.

Dietary considerations

Fondue Bourguignonne is not suitable for vegetarians or vegans. It is also not recommended for those with high blood pressure or high cholesterol due to its high fat content.

Variations

Variations of Fondue Bourguignonne include using different types of meat, such as chicken or seafood. Some recipes also call for the addition of vegetables, such as mushrooms or onions.

Presentation and garnishing

Fondue Bourguignonne is typically served in a pot that is placed on a burner to keep the oil hot. The meat is cooked at the table and then dipped in various sauces. Garnishes can include chopped herbs or grated cheese.

Tips & Tricks

To prevent the meat from sticking to the skewers, coat them in a little bit of oil before skewering. Make sure to cook the meat thoroughly to avoid any risk of foodborne illness.

Side-dishes

Side dishes that pair well with Fondue Bourguignonne include roasted potatoes, crusty bread, and a variety of vegetables such as broccoli, cauliflower, and carrots.