Espelette Pepper
Protected by a PDO, this Basque pepper is a marvel of balance. Its capsaicin level (the pungency molecule) is moderate, reaching about 4,000 on the Scoville scale. Its gastronomic interest lies in its long oven drying, which develops intense notes of candied tomato, hay, and toasted bread. To preserve its chromatic and gustatory integrity, the golden rule is never to cook it violently: it is added as a finishing touch (sprinkling) or infused over very low heat in a Basque sauce.
Argentine Beef Picanha, Kamado Reverse Sear and Confit Ratte Potatoes
A masterful fusion between the excellence of the South American cut and the Texan 'Reverse Sear' technique. An ultra-low temperature wood-fire cook for exceptional tenderness, followed by a searing finish for an intensely umami crust. All awakened by the acidic freshness of a true chimichurri.
Kamado Smoked Beef Brisket & Confit Ratte Potatoes
The pinnacle of modernist barbecue. Slow smoking in a Kamado fosters the reaction between the wood's nitrogen dioxide and myoglobin, creating a spectacular smoke ring. Patient cooking transforms the collagen into silky gelatin, elevated by confit ratte potatoes.