Millcroft Inn & Spa’s Fondue Vigneronne

Fondue Vigneronne is a traditional French-style fondue where tender pieces of beef are cooked in a fragrant wine broth rather than hot oil, creating a lighter and flavourful dining experience. Shared by Executive Chef Nicolas Petitjean from Millcroft Inn & Spa, this comforting recipe pairs perfectly with roasted potatoes and a rich mushroom-wine sauce for a meal that’s meant to be savoured together.

For an authentic pairing, enjoy it with a Pinot Noir, whose bright fruit and balanced acidity beautifully complement the wine-infused broth and tender beef.

Fondue Vigneronne

Serves 4 people

Ingredients for Fondue Broth:

1 bottle (750 mL) Light Red Wine (such as Pinot Noir from Alsace, France)
1 medium Onion, roughly chopped
3–4 sprigs Fresh Thyme
800 g Beef Tenderloin or Sirloin, cut into cubes
1 Shallot, finely minced
1 clove Garlic
1 tsp Herbs de Provence
1 Bay Leaf
8–12 small Potatoes (2–3 per person)

Ingredients for Mushroom-Wine Sauce:

4 slices Bacon, diced
1 tbsp All Purpose Flour
2 glasses Red Wine
227 g Button Mushrooms, sliced
1 Shallot, minced
1 clove Garlic, minced
Salt and Pepper, to taste

Method:

1. Cut the beef into bite-sized cubes and refrigerate until ready to serve.
2. Pour the red wine into a fondue pot. Add the onion, shallot, garlic, thyme, Herbs de Provence, and bay leaf. Bring to a gentle simmer over medium heat and allow the flavours to infuse for 10–15 minutes.
3. Transfer the fondue pot to its tabletop burner and keep the wine at a gentle simmer throughout the meal.
4. Meanwhile, preheat the oven to 400°F. Cut the potatoes in half, place them on a baking sheet, and roast for about 30 minutes, or until tender and golden.
5. To prepare the mushroom sauce, cook the bacon in a saucepan over medium heat until lightly crisp. Sprinkle in the flour and stir well to coat the bacon.
6. Add the red wine, minced shallot, garlic, salt, and pepper. Bring to a gentle simmer, stirring occasionally.
7. Stir in the sliced mushrooms and continue cooking over low heat until the mushrooms are tender and the sauce has slightly thickened. Keep warm until ready to serve.
8. To serve, spear the beef cubes with fondue forks and cook them in the simmering wine broth until they reach your preferred doneness.
9. Serve the cooked beef with the roasted potatoes, warm mushroom sauce, and your favourite fondue accompaniments.

Tip:

Traditional Fondue Vigneronne is cooked in a wine broth rather than oil, creating a lighter, flavourful dining experience that’s perfect for sharing with family and friends.

Wine Pairing – 2024 Château des Charmes Pinot Noir

Wine pairing courtesy of Food & Beverage Manager Jeffrey Bursey from Headwaters Restaurant at Millcroft Inn & Spa.

The 2024 Château des Charmes Pinot Noir is an ideal match for Fondue Vigneronne, with bright notes of red cherry, raspberry, and subtle spice that complement the wine-poached beef. Its light-bodied, fruit-forward character enhances the flavours of the broth without overwhelming them. This versatile Niagara wine also pairs beautifully with charcuterie, making it a wonderful addition to the table.