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A totally different eating experience.

3O Sandport Street Edinburgh Tel: 031-554 2921

Opening Hours: 12-2pm. 6.30-10.30. Closed Sunday Evenings

We at Le Bon do not serve fondue in the strictest sense of the wordBut a variation which originated in Burgundy. where the cooking is done at the table in a fondue pot.

We serve two types. one being vegetable oil.the other. which has oriental connections. is vegetable stock. From a refri erated display cabinet are selected a range of tasty morsels as diverse as shark steak, prawn tails, lamb, pork, beef, liver, chicken, frogs legs, scallops and other meats and fish depending on availability. but normally a range of 15—20 items. Each customer receives a selection of all of these accompanied by a range of di 5 or sauces. The cooking process begins by immersing the meat into the oiFor stock on large forks and then dipping into the various sauces prior to eating.

The process is very relaxing, conducive to correct digestion, great fun and a gourmets delight to experience so many different tastes and textures at the same meal.

On completing the vegetable stock fondue, a sherry is added and the ’soup’

which has taken on the delicious flavours of everything cooked in it, is drunk.

A word of warning on the rules of fondueShould the gentleman lose a iece

of meat from his fork he buys a drink for all the ladies should the lady d?) the same she has to kiss all the gentlemen.

Fondues originated in Switzerland as a result of villagers being isolated in the long winter months and food becoming short. They were forced to rely on local produce like cheese, wine and bread. As the cheese became dry it was

melted in wine and eaten with the bread.

The word Fondue, from the French. "Fondrelmeans to melt or blend and a fondue is basically cheese melted in wine.

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