Charbonnade
The restaurant's namesake dish; a selection of meats cooked at the table on a hot stone. Often features beef, chicken, and possibly other meats.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Charbonnade is a relatively modern dish, evolving from the practice of communal cooking methods found in Swiss alpine regions. It reflects the desire for interactive dining experiences.
Charbonnade is a social and interactive dining experience, designed for sharing and conversation around the table. It is often enjoyed during special occasions or gatherings of friends and family.
Communal Dining
Charbonnade fosters a communal atmosphere, as everyone participates in cooking their own portion of meat.
Leisurely Pace
The slow cooking process encourages a relaxed and unhurried dining experience.
Customization
The wide array of dipping sauces allows diners to customize their meal according to their individual preferences.
The flavors of Charbonnade are primarily determined by the quality and type of meats used, complemented by a variety of dipping sauces that add layers of complexity and personalization.
The dominant flavor is savory and meaty, influenced by the searing and caramelization of the meat on the hot stone. Dipping sauces can range from creamy and herby to tangy and spicy, introducing elements of garlic, mustard, horseradish, curry, or even sweet fruit reductions. The quality of the beef is paramount, offering a rich, buttery taste, while chicken provides a leaner, milder alternative. The hot stone imparts a unique, slightly smoky aroma to the cooked meats.
Meat Preparation
Cut the meat into small, uniform pieces to ensure even cooking. Marinating the meat beforehand can enhance its flavor and tenderness.
Sauce Selection
Offer a diverse range of sauces to cater to different tastes. Consider creamy, spicy, tangy, and sweet options. Label each sauce clearly.
Stone Temperature
The stone needs to be hot enough to sear the meat quickly but not so hot that it burns. Monitor the temperature carefully.
Safety First
Provide tongs for each diner to handle the raw meat, preventing cross-contamination. Keep a bowl of water nearby in case the stone gets too hot and starts to smoke excessively.
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