This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A method of cooking food by dipping it into a hot pan of oil, which is kept on a burner on the table.

In Burgundy this would traditionally be lean pieces of beef (eaten with a sauce or selection of sauces); and in Switzerland the oil would be replaced by a hot cheese dip, made of Gruyere or Emmental. This is flavoured with garlic, white wine and kirsch and often accompanied by more kirsch. See 'Emmental'; 'Gruyere'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review