Summer
Summer: prestige barbecue, braséro-plancha and grilled vegetables
In summer we eat outdoors, linger over the aperitif and cook over fire. Hosting 30 people in the garden takes preparation, but with a good plan it is a real holiday for the host too.
Summer produce
- Heirloom tomatoes, cucumbers, radishes, salads.
- Courgettes, aubergines, peppers: perfect grilled.
- Sweetcorn, green beans, garden herbs.
- Red berries, melon, peaches to finish.
The prestige barbecue and the braséro-plancha
My prestige barbecue starts at €29 excl. VAT per person from 25 guests, with bite-sized starters and a starter course as options. I cook meat and sausages on a large braséro-plancha, outdoors, for generous quantities and even cooking. You can find the video on the Gallery page.
Four tips for great grilling
- Take the meat out of the fridge 30 minutes before cooking.
- Sear it hard, then finish on a gentler zone.
- Let it rest for a few minutes before slicing.
- Salt at the last moment to keep the juices.
Marinated grilled vegetables
Serves 6 · 30 minutes
Ingredients
- 2 courgettes, 2 aubergines, 3 peppers
- 6 tablespoons olive oil
- 2 cloves of garlic, chopped
- White balsamic vinegar or lemon juice
- Basil or mint, salt, pepper
Method
- Cut the vegetables lengthwise into thick slices.
- Grill them over high heat until golden and tender.
- Toss them while warm with the oil, garlic, vinegar and herbs.
- Leave to marinate for at least 1 hour and serve at room temperature.
Tip: they can be made the day before and go as well with a cold buffet as with a grill.
And for large parties?
To liven up a party, the food stations (Italian, Spanish, Asian, grill…) start at €11 excl. VAT per person per station, with a minimum of three stations. Cold buffets are another simple option, delivered or served on site.
Shopping, cooking on site, service and clearing up: you enjoy your guests. Reply within 48 h, free quote.
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