My attempt at fondeaux

Fondeaux is a dish that is made as an appetizer at Pappadeux restaurants.  It’s pronounced like fondue, though I don’t really consider it a fondue.  I do, however, consider it delicious!


The dish is a dip of sorts, served with grilled French bread.  It’s got blackened oysters and shrimp in it, as well as spinach, mushrooms and onions.  It’s topped with cheese and put under a broiler.  It’s got a cream/wine sauce base, and it’s addictive!


As with most of the stuff I’ve been cooking this summer, I did it all on the Big Green Egg.

The first thing I did was get some French bread ready.  I put the plate setter directly over the coals, then added the fire ring.  I put a small pan of water on the platesetter, with about a quart of water in it, then put the grate on top, and a smaller pizza stone on top of that.  Once it reached 500 degrees, I put 3 baguettes on the pizza stone and immediately lowered the temp to get down to 450 degrees.  These were the best baguettes I’ve made to date!


So the basic components and ingredients I used were:


  • 1 cup water (could use water that shrimp shells are boiled in if wanted, but it’s not needed)

  • 1 cup dry white wine (I used an Italian wine called Pescevino, which means, I think, fish wine, and it came in a fish shaped bottle… It seemed appropriate for a seafood dish!)

  • 3 tablespoons butter

  • 2 tablespoons flour

  • 1 cup cream

  • 4 chopped green onions

I mixed the butter and  flour, then put it in a skillet on the grate over a medium hot fire until melted.  I added the green onion and sauteed until the onion was softened.  I added the water and wine and simmered for several minutes, until it reduced maybe 25%.  Then I added the cream and simmered until the sauce just started to thicken.  The sauce went into another container so I could use the skillet again.

Butter, flour and green onion

Cream/wine sauce

The rest of it:

  • 6 peeled and deveined shrimp

  • 6 shucked oysters

  • Butter as needed

  • 10 medium button mushrooms, sliced

  • 1 cup or so chopped, fresh spinach

  • 2 cups or 12 ounces of mild cheese (monterey jack, or I used Amish butter cheese)

I put 6 shrimp and 6 oysters on skewers (which is tough to do with oyster!) and added blackened seasoning.  The one mistake I made here was to not use enough seasoning, so don’t be shy!

Grilling shrimp and oysters

Once those are done (it only takes a few minutes), I cut up the shrimp and set it aside.  With about half a stick of butter melted in the pan (on grate, over fire), I sauteed the mushrooms.  As they got slightly browned, I added the spinach and continued to sautee for about 1 more minute.  Then the seafood got added back, and the cream sauce was poured into the pan.  The whole mixture was heated to a simmer and added to a Fiestaware pie dish.

Sautee mushrooms

Add Spinach

Add the seafood

Putting it all together

The butter cheese was hard to grate, so I just thinly sliced the cheese and laid it over the stuff in te pie dish.  To get it nice and melty, I played with fire.  I could have put it under the broiler, but that’s against my thing about turning on the stove/oven!  So instead, I got out my mini-propane torch and fired up the top of the cheese until it was all melted.  The added advantage to this was that the direct flame burned off some of the oil that came from the cheese as it melted… And it was fun!

Playing with fire

So that’s it…  A grilled version of Fondeaux!  And the verdict was that it’s definitely worth doing again!


About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


  1. This looks amazingly good. I WISH I had some right this very minute. It is sooooo my type of thing. I could eat it for dinner. Thanks for the recipe.

  2. Nicole, I can’t believe I never responded to your comment… If you try this, let me know what you think of the recipe. It’s a bit different than some recipes I’ve seen online.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge

Pin It on Pinterest

Share This

Share This

Share this post with your friends!

%d bloggers like this: