It is a memory linked to my childhood: Burgundy fondue is, for me, absolutely regressive. The principle of fondue which consists of immersing food in a hot liquid is very old. Meat cooked in a pot of boiling oil and served with its farandole of sauce was born, as its name does not indicate in… Switzerland. We owe it to a restaurant owner from Lausanne: Georges Esenwein, owner of the Café Bock who offered it in 1947. The name of “Burgundy fondue” came from the origin of the meat that made it up: Charolaise and sauce that accompanied it: Dijon mustard. It is advisable to choose a particularly tender meat, such as tenderloin, strip loin, rump steak, pear, whiting.
Burgundy fondue
2021-02-24T17:15:38.930Z
It is a memory linked to my childhood: Burgundy fondue is, for me, absolutely regressive. The principle of fondue which consists of immersing food in a hot liquid is very old. Meat cooked in a pot of boiling oil and served with its farandole of sauce was born, as its name does not indicate in… Switzerland. We owe it to a restaurant owner from Lausanne: Georges Esenwein, owner of Café Bock who offered it in 1947. The name of & quot; Burgundy fondue & quot; came from the origin of the meat that composed it: Charolaise and the sauce that accompanied it: Dijon mustard. It is advisable to choose a particularly tender meat, such as tenderloin, strip loin, rump steak, pear, whiting.
Source: europe1