Discover the regions of France without leaving your garden! With a Brasero-Plancha, revisit local specialties, from Provence to Brittany, and invite your loved ones to a real culinary journey around the fire. Find out how each region of France can invite itself to your home, bringing its flavors and its unique character for friendly moments.
1. Provence: Lamb skewers with Provence herbs
Let's start our journey in the south of France, where the sun and aromatic herbs reign. With your brazier, offer lamb skewers marinated with Provence herbs (thyme, rosemary, and oregano) and olive oil. Cooking at Brasero offers a good seizure of meat while preserving its tenderness. Serve with a ratatouille or grilled vegetables for a colorful and fragrant meal.
Ingredients :
- 500g of lamb cut into cubes
- 2 garlic cloves
- Provence herbs (thyme, rosemary, oregano)
- Olive oil
- Salt and pepper
2. Brittany: buckwheat pancakes and smoked salmon
Direction Brittany with a revisit of the famous buckwheat pancake. On the plancha of your brazier, cook buckwheat pancakes garnished with smoked salmon, fresh cream, and dill. This cooking gives the pancakes a perfect crisp texture. It’s an original and tasty way to bring a little from the Atlantic to your table.
Ingredients :
- Ready -to -use buckwheat pancakes
- 200g of smoked salmon
- sour cream
- Fresh dill
- Lemon to serve
3. Alsace: garnished sauerkraut revisited in brazier
For a more user -friendly version of Alsatian sauerkraut, your brazier will be perfect. Grill Alsatian sausages and smoked bacon slices, then serve them with well seasoned sauerkraut. The heat of the brazier enhances the smoked aromas of meats and makes them even more irresistible.
Ingredients :
- Strasbourg and Montbéliard sausages
- Smoked bacon
- Sauerkraut
- Potatoes
4. Southwest: duck breast and Sarladaise potatoes
Our trip continues in the Southwest, with a dish based on duck breast, emblematic of this region. Brewing cooking makes it possible to grab the duck in high temperature, leaving the crisp skin and juicy meat. Accompany it with Sarladaise potatoes, cooked in garlic and parsley, for a complete taste experience.
Ingredients :
- 2 duck breasts
- 500g of potatoes
- Garlic, parsley, duck fat (or oil)
5. Savoie: Mountain raclette with brazier
The raclette lends itself as well in brazier as in the traditional raclette apparatus! Use the heat of the brazier to melt slices of raclette cheese on a heating plate and pour them over smoked potatoes and local cold meats. This raclette revisited outdoors brings a festive and authentic spirit.
Ingredients :
- Raclette cheese
- Potatoes
- Assortment of charcuterie
A culinary tour of France with the brazier
Traveling to France with regional flavors, it is possible thanks to the Brasero-Plancha. Each of these recipes embodies the terroir and the art of living in its region, adding conviviality to your outdoor meals. With a brazier, each dish becomes a unique experience, and each region reveals its taste secrets around the fire. So, ready to go around France without leaving your garden? Turn on the brazier, and the trip begins!