🫕 Fondue Bacchus
Fondue Bacchus is a meat fondue in which thin slices of veal are cooked at the table in a simmering broth flavoured with white wine, onion and herbs. Each diner swirls the meat in the pot for a few seconds, then eats it with vegetables and an assortment of dipping sauces. The result is tender meat and a light, aromatic broth.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g veal, very thinly sliced
- 750 ml vegetable broth
- 500 ml dry white wine
- 1 onion, sliced
- 1 carrot, sliced
- 2 bay leaves and a few sprigs of thyme
- Assorted vegetables and dipping sauces to serve
Method
- Simmer the broth, wine, onion, carrot and herbs for 20 minutes.
- Arrange the veal slices on plates and the vegetables in bowls.
- Pour the hot broth into a fondue pot over a table burner.
- Each diner cooks the veal in the simmering broth for 30–60 seconds.
- Serve with the vegetables and sauces for dipping.
How to make it lighter
- Choose light sauces such as tomato salsa or herb sauces rather than creamy ones.
- Fill half the plate with vegetables cooked in the broth.
- Keep to about 150–200 g of meat per person.
History
Named after the Roman god of wine, it is a variant of the broth-based fondue chinoise and is popular in French-speaking Switzerland and eastern France, especially in winter.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →