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]
References in periodicals archive ?
Last weekend the weather was perfect and sitting outside also proved to be a superb setting to indulge in a fabulous Fondue Bourguignonne with the good lady wife, Kathryn, and my workplace colleague, Jalal.
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.
At La Fondue Bourguignonne in Sherman Oaks, owner Robert Chicha noted, ``Last year was our best year ever, and this year is off to a good start.
This recipe was shared by Robert Chicha, owner of La Fondue Bourguignonne restaurant in Sherman Oaks.
PHOTO (1--4--Color) Classic cheese fondue, above; chocolate fondue, far left; and beef, shrimp and chicken fondue with assorted sauces, near left, as served at La Fondue Bourguignonne restaurant in Sherman Oaks.
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.
While the Swiss enjoy fondue bourguignonne, where horsemeat is cut into cubes and cooked in hot oil at the table.
Participating restaurants and food establishments are the Wine Bistro in Studio City, Le Sanglier in Tarzana, Le Bon Bread in Woodland Hills, La Fondue Bourguignonne in Sherman Oaks, Lunaria in West Los Angeles, Normandie Bakery in West Hollywood and Marina del Rey, and Cristal at the Hotel Sofitel in Los Angeles.
I chose the Fondue Bourguignonne, featuring the tenderest of beef filet cubes plunged into hot oil on a table cooker and served with mushrooms, peppers, French Fries and tasty sauces, accompanied by a range of pickled delights.