"Crazy French" Fondue Dinner @ The Wine Cellar...Ostrich, Kangaroo, Boar, Oh My!

The Wine Cellar offers deliciously authentic fondue from a Frenchman's perspective.  The always jovial and gregarious, Chef/Owner Thierry Chares is as much a part of the atmosphere as the open brick and iron decor and the sizzling oil or the Pierrade (hot stone) entree preparation in the background.

I visited The Wine Cellar, located in the Back Bay neighborhood of Boston at 30 Mass Ave., a couple of year ago (prior to beginning this blog) and enjoyed myself immensely.  The restaurant can easily be overlooked in its subterranean locale and I consider it a jewel on the block with its quaint and romantic space, fantastic service, and delicious options.


I suggest, if beginning with a cheese fondue, keep in mind how filling the rich cheese, savory meat/seafood is along with the standard baguette bits and potato accompaniments can be.  It seriously can serve as a meal for two and you may want to move on to dessert!  Also select from The Cellar's impressive wine list.  We enjoyed a bottle of Malbec.





We began with the Gruyere and Emmenthale "Savoyard" pot, dipping our bread, fried potato wedges, and ham cubes into the creamy, melted contents accented by flavors of white wine, brandy, herbs, spices, and mushroom.

Additional cheese options include...

 

Classic
gruyere & emmentale cheeses melted with cracked black pepper in white wine & brandy

French Gruyere
gruyere cheese melted with sauteed onions, roasted garlic, spices with cracked black pepper in white wine & brandy

Formaggio
mozzarella & gruyere cheeses, roasted peppers, black pepper, lemon juice, white wine & brandy

Brittany
artichoke hearts, shallots, white wine & brandy

Queso
cheddar cheese, fresh cilantro, roasted peppers, sweet onions, white wine & brandy 

...and many more!

We decided on the "Crazy French" fondue entree which included marinated kangaroo, ostrich filet, and boar sausage (substituted, by the restaurant, for the rabbit loin).  I adore rabbit, but was very much pleased with the boar sausage!

 My favorite dipping sauces:  BBQ, tomato, and the creamy chipotle!

The ostrich and kangaroo were both very lean with nice flavor.  We cooked them in the basic oil pot.  The sausage was tender, perfectly seasoned, with great flavor!  This was only my second "kangaroo tasting", my first time was with Chef Poe, and I am a fan of even this simple preparation.  It's simply a great lean meat!

Though our stomach could not handle much more, Chef Thierry gifted a lovely chocolate fondue - a Belgium dark chocolate, "tamed" with heavy cream and brown sugar to "appease the American palate".

 

 

We were also treated to a piping hot, flaky, buttery, perfect croissant!  No image can do it justice!

 

 

Be sure to check out the rest of The Wine Cellar's amazing menu, here.

 

Before leaving, we were invited back to sample The Wine Cellar's inaugural brunch menu.  That review will be posted soon.

I'd like to thank Chef Thierry and our gracious and friendly server, Kenisha, for showing us such a great time!

 

Kenisha and Chef/Owner Thierry

 

 

 

Disclosure:  A portion of this meal was provided gratis.