Fondue bressane

Fondue Bressane is a French-style fondue from the Bresse region, featuring breaded and fried chicken pieces (traditionally, Volaille de Bresse breed) instead of traditional cheese or broth-based fondues. Small pieces of chicken (and sometimes veal or turkey) are coated in beaten egg, rolled in breadcrumbs, and then fried in hot oil at the table using a fondue pot (caquelon).

Served with dipping sauces like garlic aioli, mustard sauce, or herbed mayonnaise, it is often accompanied by salads, French fries, or crusty bread. This interactive and social meal is perfect for gatherings, pairing well with white or light-bodied red wines from the Bresse or Burgundy region.