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fondue Bourguignonne
cook your own beef
Chunks of Charolais beef (the tendre a griller cut is good for this) cooked by guests with long forks in boiling oil in a fondue pot (caquelon) and served with a choice of sauces—sauce béarnaise, ketchup, sauce mustard, confit d’oignons, sauce cocktail, horseradish, mayonnaise, etc.
In spite of its name, it was invented in Lausanne, Switzerland in 1948 by Georges Esenwein, owner of the Café Bock.
Text © Dana Facaros
Image by Arnaud 25