Dish

Fondue Vigneronne

Winegrower's fondue

Fondue Vigneronne is made by cooking thin slices of beef in a pot of hot oil or broth. The beef is then dipped into a variety of sauces such as mustard, horseradish, and garlic. The dish is typically served with a side of bread or potatoes. It is a popular dish in Switzerland and is often served at ski resorts and other tourist destinations.

European cuisine› Alpine cuisine› Swiss cuisine

Meat Dish

Origins and history

Fondue Vigneronne has been a popular dish in Switzerland for centuries. It is believed to have originated in the canton of Valais.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It may also not be suitable for those with certain dietary restrictions such as gluten or dairy intolerance.

Variations

There are many variations of Fondue Vigneronne depending on the region and the cook. Some variations may include different types of meat or dipping sauces. Some cooks may also add spices or other ingredients to the sauces to give them a unique flavor.

Presentation and garnishing

Fondue Vigneronne can be presented in a large pot or on a platter. The dipping sauces can be arranged in small bowls around the pot to make it easy for guests to dip their beef.

Tips & Tricks

To ensure that the beef is cooked evenly, it is important to slice it thinly and cook it in small batches. This will help to ensure that the beef is tender and flavorful.

Side-dishes

Bread or potatoes are the perfect side dishes for Fondue Vigneronne. The bread can be used to soak up the flavorful sauces while the potatoes can be used to add texture to the dish.

Drink pairings

White wine is the perfect drink pairing for Fondue Vigneronne. A dry white wine such as Chardonnay or Sauvignon Blanc will complement the flavors of the dish.