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Vigneronne fondue or Bourguignonne fondue?

undefined undefined 12 février 2024 undefined 11h12

undefined undefined 14 mai 2024 undefined 09h18

The Editor

Ah, fondue! A true culinary institution that warms our hearts and stomachs, especially in these winter months where conviviality is essential.

In Dijon, the land of gastronomy par excellence, there is a true dilemma: How to choose between the Burgundy wine fondue and the Burgundy fondue? The Burgundy wine fondue: The taste of the terroir Let's start with the Burgundy wine fondue, a flavorful tribute to the Burgundian terroir. Imagine dipping tender pieces of beef into a fragrant broth, enriched with the intoxicating aromas of the local red wine. Yes, it's as decadent as it sounds!

The recipe for winegrower's fondue:

Ingredients:

  • 200g of beef per person (filet, rump steak or sirloin)
  • 1 bottle of red Burgundy wine
  • Beef broth
  • Onions, carrots, leeks
  • Salt, pepper
  • Seasonings (thyme, bay leaf, etc.)

Instructions:

  1. Prepare your broth by simmering the red wine with the vegetables and seasonings for about 30 minutes.
  2. Cut the beef into small pieces.
  3. Set up your fondue on the table with the burner lit.
  4. Dip the beef pieces into the simmering broth and cook according to your preference.
  5. Serve with a variety of sauces and accompaniments such as potatoes, vegetables, or homemade sauces.

Burgundy Fondue: The Joy of Sharing

Now let's move on to the Burgundy fondue, a crispy festival of meat pieces to be shared with loved ones. Enjoy! đź’–

from golden to perfection in boiling oil. If the fondue vigneronne embodies the quintessence of flavors of the terroir, the fondue bourguignonne, on the other hand, celebrates the simplicity and conviviality of a meal shared among friends or family.

The recipe for Bourguignonne fondue:

Ingredients:

  • 200g of beef per person (fillet, rump steak, or sirloin)
  • Vegetable oil (for frying)
  • Seasonings (salt, pepper, garlic, herbs)

Instructions:

  1. Cut the meat into small pieces.
  2. Heat the oil in your fondue pot with the seasonings.
  3. Place your fondue on the table with the burner lit.
  4. Fry the meat pieces in the hot oil until they are golden and cooked perfectly.
  5. Serve with various sauces and sides like fries, salads, or crispy vegetables.

The Final Verdict: Which fondue wins the match?

So, between vigneronne fondue and Bourguignonne fondue, which one will win your heart? Each variant has its unique charms, but one thing is certain: both promise an explosion of flavors.Flavors and conviviality to share with friends or family.

To accompany your favorite Burgundian feast, don't forget to start the evening with an iconic glass of kir or to enjoy some delicious Burgundy snails as an appetizer!

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