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Melting Pot Coq Au Vin Fondue copycat recipe by Todd Wilbur
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Melting Pot Coq Au Vin Fondue


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Re-creating the signature cooking style at the country's famous fondue chain required hacking the flavorful simmering broth in which all the proteins and vegetables are cooked. This was tricky since only some of the prep is performed tableside.

When a server brings out the warm broth to my table it’s already seasoned with a few mystery ingredients. The pot is left alone to heat up on the center burner, and that was the perfect time for me to scoop out ½ cup of the liquid and seal it up in a small jar to take back to home base for further analysis. When the server comes back to the table after five minutes she adds a few more ingredients to the pot: fresh garlic, mushrooms, green onions, Burgundy wine, and black pepper. I take mental notes on amounts and write them into my phone before I forget.

The server tells me the hot liquid base is vegetable broth, so I’m thinking some Swanson in a can will do. But later, after further taste-testing, I find the real broth in my stolen sample to be more savory than any of the canned broths I tried. I then turned to broth made by dissolving a vegetable bouillon cube in boiling water and found the flavor to be a much closer match to the real stuff I had swiped. It was also cheaper, and I'm okay with that.

After a few tweaks to the seasoning additions, I had a good clone that could stand up to any taste test. Use this to cook chopped veggies, chicken, beef and shrimp. And if you want the complete experience, you're going to need my hacks for the six dipping sauces. So here you go: Cocktail SauceCurry SauceGorgonzola PortGreen GoddessGinger Plum, and Teriyaki.

This recipe is designed for a 2-quart fondue pot. If you have a 3-quart pot and would like a bigger fondue party (lucky you), refer to the Tidbits below for that adjustment.

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  • 2 Knorr vegetable bouillon cubes (extra large)
  • 4 cups water
  • ...

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