Dutch Oven
The irreplaceable flagship of high-flying braises and stews. Made of a heavy alloy, its prodigious thermal inertia allows it to accumulate heat from the fire and redistribute it perfectly radiantly and homogeneously in the closed cabin. It is the chemically perfect instrument for retaining steam, gently hydrolyzing the collagen networks of the toughest meats.
Golden Lasagna with Vin Jaune Veal Ragù & Saffron Béchamel
A flavor masterpiece where rustic veal shank, slow-cooked for 10 hours in the oven, meets the elegance of Vin Jaune. Bronze-die lasagna sheets absorb a fluid saffron béchamel, creating a melting texture and imperial gold hue.
Kamado-Smoked Wagyu, Heritage Pork & Potimarron Parmentier
A gastronomic deconstruction of the traditional shepherd's pie. Wagyu chuck and pork collar are slow-smoked in the kamado to develop a bark rich in Maillard reactions, then braised until complete gelatinization of their collagen. Topping it off, a roasted potimarron mash, emulsified with rendered Wagyu fat, offers a silky texture and natural sweetness that balances the meaty intensity.
Fallow-Style Gnocchi with Ultimate Low & Slow Ragù
A rich, gastronomic reinterpretation where beef chuck and pork belly melt slowly at 110°C, transforming collagen into a gelatinous glaze that coats pillow-soft gnocchi. Peak comfort food.
8-Hour Kamado Confit Lamb Shanks
A masterful interpretation of 8-hour lamb, where delicate cherry wood smoking in the kamado precedes an extremely slow braise. The collagen breakdown yields spoon-tender meat, coated in a rich jus, accompanied by a silky celeriac mousseline.
Kamado-Smoked Dry-Aged Beef Burger, 18-month Comté & Bicarbonate Fries
The ultimate gourmet burger combining texture science and fire mastery. Applewood-smoked beef enriched with bone marrow, served with fries made extra crispy using baking soda and a perfectly balanced 'Umami' 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.