Fondue Bourguignonne
Select meats: Veal, duck magret, wild kangaroo sirloin, organic chicken breast, and D.O. pork tenderloin. Four types of salt: sea salt, smoked salt, celery salt, and Himalayan black salt. Light butters: garlic, sweet onion in red wine, Café de Paris, and spicy. Potato salad.
Fondue Vigneron
We will cook the various meats in a fondue made with black wine broth and fine herbs. Veal, duck breast, wild kangaroo tenderloin, organic chicken breast, and D.O. pork tenderloin. Four types of salt: sea salt, smoked salt, celery salt, and Himalayan black salt. Garlic butter, sweet onion in red wine, Café de Paris, and […]