Saute a few onions in butter, in the special fondu pot. Add a cube of beef stock, the vegetables, 25cl of water and the 50 cl of red wine. Let simmer for approx. 15 minutes.

Cut the meat (beef, veal and turkey or chicken) in little dices.

Cook the dices of meat by dipping them in the fondue pot with the special fondue forks. Ideally, the Fondue Vigneronne is accompanied by different sauces (the famous Dijon mustard of course, béarnaise sauce, tartare sauce, etc). You can serve a Gratin Dauphinois or simply boiled with the Fondue. Bon appetit !

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 For 6  people:
- Beef, veal and turkey or chicken (Approx. 500 grammes of each) 
- Oinons
- One carrot and one small leek sliced in little pieces
- Butter
- 50 cl of red wine
- 25 cl of water
- Salt and pepper