Fondue ismaking a comeback. That is one of the reasons that I chose Fondue Folie from the many restaurants in Sherbrooke , Canada to try. The other reason was the variety of menu choices. Here is how it works for the table de hote. First, you select a shared broth. Anne and I chose the beef and onion broth since we thought the other two choices might overpower some of our meat selections.
Step two is to select an entree for each of us. For Anne, it was escargot and brie. Snails ... great start to an eclectic meal. I had never tried tartare. Of the four kinds offered , I thought I would give wapiti a whirl. If you are wondering, that is elk. The taste was interesting, but I must admit I was not to enamoured of the texture.
On to the meats. There was about a dozen options. Anne decided on a seafood and fowl combination since each of us got to make two selections with our meal. She chose scallops and duck. I got to try two meats that I had never tasted before. Ostrich was my first choice ( thought it might taste like chicken ). My second choice was horse ( it did not taste like chicken). I was a little disappointed, however, since the guidebook we had read said they had alligator and kangaroo. But, I coped.
The sauces was step four. We each got to pick four. For Anne, the four included a Caesar sauce, a citrus mustard, Indian curry, and Italian tomato-based sauce. For me, it was a Montreal pepper sauce, a chipote sauce, kiwi and yogurt, and a Dijon mustard. I must admit, the sauces were the stars of the meal.
We were stuffed. Like Trigger. But, it was our job to eat dessert. Dark chocolate fondue for Anne and butterscotch for me with marshmallows and fruit.
My taste buds are exhausted! Roy and Dale ... sorry!
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