Fondue Bacchus

Clearly there is not one recipe for fondue Bacchus, because depending on taste and preferences, different ingredients are used. But the recipe presented here is the one I use, and my guests have never complained. Modify it according to your taste and appetite.

Typically Bacchus fondue consists of cubes of meat (beef, chicken) cooked in a flavored broth, I prefer the use of red wine.

Once cooked, pieces of meat are eaten along with a choice of sauces (same sauces as for a traditional fondue Bourguignone).

Fondue Bacchus is traditionally served with chips, fries or rice. For my part, I prefer potato chips or a good crusty levain bread.

Ingredients

Wine	Full bodied red	Syrah or Malbec, enough to fill the pot halfway up.
Mush­rooms	Black trumpets (horn of plenty) dried	or other dried mushrooms.
Broth	1 cube beef broth	or other if preferred. Optional.
Onion	1/2 white onion	cut into strips. Optional.
Pepper, spices	to taste	Rosemary, thyme, peppercorns. Optional.
Meat	Beef, Chicken	cut into large dice (thinner for chicken).

Sauces

Aioli	Aioli recipe	Mayonnaise, garlic.
Shallot sauce	Shallot sauce recipe	Mayonnaise, shallots.
Whisky	Whisky recipe	Mayonnaise, whisky.
Pepper corn	Pepper corn sauce recipe	Mayonnaise, peppercorns.
Sambal Oelek	Sambal Oelek sauce recipe	Mayonnaise, sambal oelek.
Green sauce	Green sauce recipe	Olive oil, green herbs.
Curry sauce	Curry sauce recipe	Mayonnaise, curry.
Cocktail sauce	Cocktail sauce recipe	Mayonnaise, ketchup, cognac, tabasco.

Count 120 to 150g per person in total, and emphasize the aioli which is always a big favourite.

Preparation

Sauces	To be prepared ahead of time, and kept in the fridge for at least one hour before serving. See recipes above, but use also your imagination.
Meat	Cut in large dice, but only shortly before serving.
Broth	Pour the wine in a fondue Bourguignonne pot, to half height. Crumble a beef broth cube, add the mushrooms and other ingredients (ie. onion), pepper from the mill, spices, and bring to a boil right before serving.

Let's eat

The meat Stick one piece of meat on the fork and place it in the pot. Note the color of your fork (it's amazing how forks can travel in the pot as soon there's more than two eaters). Let the meat cook to taste (beef) or well done (chicken). Put the meat on your plate and eat with the sauce of your choice using a different fork (regular fork) so as to not burn yourself. beef plate beef piece

Sides Rice, noodles, fries, chips or a good crusty levain bread. Bread Chips