Fondue Bourguignonne

You’ve heard about Fondue… Usually people mean cheese, but not in Burgundy, a land of farms and big wines. Bourguignonne Fondue, as in from Burgundy, is a meat fondue where you dip pieces of meat in a cauldron of hot oil… 

Here at Taureau we have an amazing selection of oils to dip in… Enjoy!
Canola Oil, Peanut Oil, Extra Virgin Olive Oil, Veggie Broth or Leticia’s Broth… Choose your cooking oil for the cauldron.

… Then you enjoy your meat – Pork Tenderloin, Hanger steak, Filet Mignon or Chicken Breast – with dressed field greens and house made dipping sauces : Bordelaise, Dijon, Truffle Mushroom, Blue Cheese and Mixed Peppercorn!

fondue meat fondue meat fondue meat Pork Tenderloin, Hanger steak, Filet Mignon or Chicken Breast – with dressed field greens and house made dipping sauces : Bordelaise, Dijon, Truffle Mushroom, Blue Cheese and Mixed Peppercorn!Pork Tenderloin, Hanger steak, Filet Mignon or Chicken Breast – with dressed field greens and house made dipping sauces : Bordelaise, Dijon, Truffle Mushroom, Blue Cheese and Mixed Peppercorn!Pork Tenderloin, Hanger steak, Filet Mignon or Chicken Breast – with dressed field greens and house made dipping sauces : Bordelaise, Dijon, Truffle Mushroom, Blue Cheese and Mixed Peppercorn!Pork Tenderloin, Hanger steak, Filet Mignon or Chicken Breast – with dressed field greens and house made dipping sauces : Bordelaise, Dijon, Truffle Mushroom, Blue Cheese and Mixed Peppercorn!Pork Tenderloin, Hanger steak, Filet Mignon or Chicken Breast – with dressed field greens and house made dipping sauces : Bordelaise, Dijon, Truffle Mushroom, Blue Cheese and Mixed Peppercorn!Pork Tenderloin, Hanger steak, Filet Mignon or Chicken Breast – with dressed field greens and house made dipping sauces : Bordelaise, Dijon, Truffle Mushroom, Blue Cheese and Mixed Peppercorn!Pork Tenderloin, Hanger steak, Filet Mignon or Chicken Breast – with dressed field greens and house made dipping sauces : Bordelaise, Dijon, Truffle Mushroom, Blue Cheese and Mixed Peppercorn!Pork Tenderloin, Hanger steak, Filet Mignon or Chicken Breast – with dressed field greens and house made dipping sauces : Bordelaise, Dijon, Truffle Mushroom, Blue Cheese and Mixed Peppercorn!