Bourguignonne is the name of a famous fondue, of Swiss origin, prepared with cubes of meat cooked quickly in oil and accompanied with different sauces. All this takes place on the table in the center of which a small stove is placed with a saucepan in which the oil is frying. Each diner has a plate divided into compartments, in which the meat cubes and the various sauces are placed, and a long fork with 2 or 3 points through which the meat is dipped in oil. To avoid the oil from producing splashes when the piece of meat is immersed, it is good to put half a raw potato in the boiling oil or salt the meat only after cooking.