fondue Bourguignonne

fondue Bourguignonne

(ˈbʊəɡɪˌnjɒn; French burɡiɲɔn)
n
(Cookery) a dish consisting of pieces of steak impaled on forks, cooked in oil at the table and dipped in sauces
[French: Burgundy fondue]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
Fondue Bourguignonne features select cubes of beef tenderloin, which are deep fried in hot oil at the table, accompanied by mushrooms and slices of courgette, aubergine, onion and peppers.
Even the food is throwback, like Fondue Bourguignonne at the Euro-inspired Bavarian Lodge and Restaurant at the base of lift four.
Specialities: fondue savoyarde, tartiflette, tartiflette au chevre, fondue bourguignonne, raclette, reblochonnade, brazerade et pierre chaude.
is perfect for cheese fondue, fondue Bourguignonne, and Chinese fondue.
While the Swiss enjoy fondue bourguignonne, where horsemeat is cut into cubes and cooked in hot oil at the table.
The outside terrace, however, is thefavoured placed to sample the Fondue Bourguignonne, also known as Beef Fondue,in which cubes of meat, egg plants, zucchini and peppers can be deep fried onthe table.