Cooking with fire delivers optimum results on the caramelization, texture and flavor.
We use an wide variety of wood, charcoal, and organic materials to get a distinctive smoking taste out of our meat, fish and vegetables.
The art of being a “Rotisseur” was forgotten for the last few years. Slow roasting is one of the oldest techniques to enhance flavor and improve texture during cooking.
Our idea in here is to bring it into Modern French Cuisine.
We slow roast fruits, vegetables, entire pieces of meat and poultry .