Home > Meat fondues > BacchusEnglishFrançais
Site map
HomeBack

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.
Onion 1/2 white onion cut into strips. Optional.
Pepper, spices to taste Rosemary, thyme, peppercorns and pepper from the mill.
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.

Preparation
SaucesTo 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.
MeatCut in large dice, but only shortly before serving.
BrothPour 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 a 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.
missing picture
title
missing picture
title

Sides

Rice, noodles, fries, chips or a good crusty levain bread.
Bread slices
Bread
Plate of chips
Chips
Let's eat
The meat

Stick a 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.
  • missing picture
    titlemissing picturetitle
  • missing picture
    titlemissing picturetitle
Sides

Rice, noodles, fries, chips or a good crusty levain bread.
  • Bread slices
    BreadBread slicesBread
  • Plate of chips
    ChipsPlate of chipsChips