Fondue Bourguignonne

Despite its French-sounding name, fondue Bourguignonne is Swiss in origin. It all started with field workers who didn't have time to go back home for a meal. They started bringing pots of oil to the field and came to cook pieces of meat (beef that was imported from Burgundy, France, hence the name) during their break. Today, beef is the most traditional option for this fondue, but mixed meat fondues are also quite popular, utilizing meats such as pork, chicken, and liver, while various vegetables can also be added to the pot. It is important to use a stable fondue pot in order to prevent hot oil-related accidents.