Hunter’s Fondue

Broth preparation

• Combine all the ingredients in a large pot, bring to a boil then reduce the heat and simmer for 15 minutes.
• Keep warm until ready to serve.

Mayonnaise preparation

• Place the oven rack at the top and preheat the broil.
• Line a heat-resistant baking sheet with aluminum foil and arrange the rosemary sprig.
• Bake for about 1 minute, watching closely until the rosemary begins to brown and smoke very lightly.
• Place 20 rosemary needles in a mortar pestle and reduce to powder.
• Finely chop green peppercorns
• In a bowl, mix mayonnaise, burnt rosemary powder, brown sugar and chopped peppercorns, then season to taste
• Decorate with 10 needles of burnt rosemary and keep in the fridge until serving.

Meal finishing touches

• Arrange the ingredients on serving plates.
• Take rosemary sprigs off the broth and pour it into the Fondussimo using a pitcher and enjoy.