Authentic cooking on a French Grill offers many advantage over traditional barbecue. The risk of burning food through direct contact with flames is eliminated as the risk of causing a forest fire. Moreover, the French Grill reaches its optimum cooking tempature in less than 5 minutes. There is no need to extinguish or remove embers after cooking. According to that, the final cleaning takes around 2 minutes. Foods like meat, fish, and vegetables are cooked on a slightly oiled griddle in order to conserve all the flavour and nutritional properties. In few words cooking on a French Grill means healtier eating,a better respect of the environment and a faster and easier way to cook.

Bon appétit !

Magret Pepper Espellette

Trim and prepare the duck breasts:

Score the duck skin, in a criss-cross pattern. Partially cut the duck breasts in half lengthwise. Apply an Espelette pepper marinade, with a brush, on the top of the duck skin.

Pack your duck in conservation (freezing bags) and let stand at least 8 hours in the refrigerator.

Take your breasts out of the fridge 15 minutes before serving Bake the duck on a hot griddle (250°). Let it cook 3 minutes, each side, until the meat turns pink. If necessary leave it a bit longer on the griddel.The meat has to be warm and pink.


RECETTESMy market :

  • 2 To 1.5 kg of mushrooms caps stiff
  • 5 cl of olive oil, 3 cloves garlic
  • 80 g shallots, Parsley, chervil, chives and fresh tarragon
  • Fleur de sel (sea salt)

Cut into slices ( of 3 to 4 mm) or leave the whole mushroom. Prepare the parsley and dry herbs, wash and chop them. Crush, peel the garlic and chop the degerminating. Peel the onion and chop it finely Turn on the griddle to 260°, add mushrooms and the onion. Let it cook during 8 minutes until it turns gold, don’t to forget to stir from time to time. If necessary, add a veil of olive oil in mist. Add the parsley and lower the griddle Add sea salt and return the mushrooms. Serve as a garnish or vegetable.

Côte de boeuf


  • 1 beef Rib 900 g
  • some virgin olive oil
  • some garlic and thyme
  • Sea salt and freshly ground pepper.

Turn the griddle on a middle heat. Cover prime rib with garlic, herbs and olive oil. Put the meat on the hot griddle and let it cook as you wish, according to your taste (rare, medium, well done). Let it stand at least 10 minutes covered with parchment paper. Sprinkle with sea salt and serve with any kind of sauce.

Veal chops French



My Market for 4 people:

  • 4 French veal chops of about 300 g each.
  • A few lettuce leaves
  • Few tarragon and oregano sprigs


  • 1 teaspoon Wasabi
  • 2 teaspoons chopped fresh tarragon
  • 1/2 teaspoon chopped fresh oregano
  • 50 g of dry white wine
  • 40 g of extra virgin olive oil
  • 1 pinch of salt


  • 600 g fingerling potatoes
  • 150 g broccoli tops
  • 200 g mushrooms
  • 5 cl of olive oil or a large dollop of duck fat
  • fresh oregano
  • No salt, no pepper

Achieve the marinade:

In the bowl of a small blender quickly mix all ingredients. Apply the marinade with a kitchen brush on each side of chops Refrigerate in a storage bag at least 2 hours (no more than 4 hours).

Cooking chops:

Remove the ribs from the refrigerator 30 minutes before cooking. Put the chops on a hot griddle (240°) during 4 to 5 minutes each side. Veal has to be pink, if you let it cook too much (well done) your meat will lose its water and dry. Let stand covered with a warm sheet of aluminum foil at least 10 minutes.

Grilled vegetables

RECETTESMarket for 4 people:

  • 3 small zucchini (courgette)
  • 2 onions
  • 1 red pepper
  • 4 beautiful mushrooms
  • 1 medium eggplant (aubergine)
  • 5 artichokes Violets
  • 2 large tomatoes
  • 4 cloves of garlic
  • 1/2 bunch of basil
  • 5 cl of virgin olive oil a pinch of Espelette (hot pepper)
  • 3 pinches of sea salt

How to cook vegetables ?

Wash them with running water vegetables and dry them. Cut the zucchini into slices 5 mm thick, Split into four and cut the eggplant into slices of 5 mm, Peppers into strips of 5 mm. Peel the onions and slice it. Peel the artichokes by keeping the heart and early leaves ;
Chop into slices of about 4 mm
Peel the garlic and finely chop it. Chop the basil.
All this can be done in conjunction with the cooking: On the hot griddle (270°), oiled with a few drops of extra virgin olive oil. all vegetables are cooked separately except onions and peppers that you can roast together.
Roast the eggplant, turning after 4 to 5 minutes , thenset aside. Artichokes 6-7 min on each side, mushrooms 5-6 min, zucchini 5-6 min…
Salt with sea salt , and add spices on each vegetable. Add olive oil before returning each vegetable. Cook your vegetables separately and enjoy with fish or meat that choice will be yours.

Pork loin, Lomos

Thin slices of pork loin marinated, cooked with peppers (pimientos dulces), olive oil, garlic and Espelette pepper.

RECETTESMy market for 4 people:

  • 12 thin slices of boneless pork loin approximately 850 g (steaks)
  • 1 beautiful green pepper
  • 1 beautiful red pepper
  • 15 cl garlic marinade and Espelette
  • Sea salt, a pinch of thyme.
  • Grilled tomatoes.

Three hours before serving, or preferably the day before:
Prepare your sticks, finely chop the pepper and add the marinade. Prepare the marinade with garlic and Espelette pepper. Let marinate your lomos (slices of pork loin). Refrigerate in a flat dish. Quickly roast the peppers on the hot griddle, don‚t forget to stir often. After 4 minutes start cooking lomos 4 minutes on each side and mix with peppers. Salt with sea salt.


A new recipe for mussels cooked on the griddle with a garnish of onions and peppers, garlic, cinnamon, paprika, and sherry vinegar.

RECETTESMy market for 4 people.

  • 3 kg of mussels
  • 10 cl dry white wine
  • 4 cl sherry vinegar
  • 1 red onion
  • 1 red pepper
  • 1 green pepper
  • 2 cloves of garlic
  • 25 g chopped parsley
  • 1 tablespoon of paprika
  • 3 pinches of cinnamon
  • No salt

In a small bowl let infuse an hour white wine, vinegar and spices infuse an hour. Clean and scrape mussels, leave an hour in cold fresh water, like that they won‚t be too salty. Wash, dry, peel vegetables Finely chop onions, peppers. Crush and peel garlic
On the hot griddle, Add the garlic and chopped parsley. Oil the hot griddle, add mussels and vegetables. Stir foods with the mixture of wine, vinegar, spices.
Stir and remove from heat as soon as mussels are hatched Serve with lemon.

Mishmash of vegetables

RECETTESMy market for 4 people:

  • 300 g courgettes (zucchini)
  • 100g yellow peppers
  • 100 g green pepper
  • 100 g red pepper
  • 150 g Red onions
  • 250 g of fennel (a bulb)
  • 200 g medium ripe tomatoes or 100g Tomato Confit
  • 5 cloves of garlic
  • 10 cl of virgin olive oil Thyme, savory and basil
  • 2 pinches of Espelette pepper powder
  • Fleur de sel (sea salt)

Cut the vegetables into sticks 4x 0.8 cm ( fennel, peppers ) and coarsely chop red onions, tomatoes, quartered or sliced ? All vegetables are cooked together taking into account of cooking time for each. Put the vegetable that requires the longest time (fennel) on the hot oiled griddle (use olive oil) : then the zucchini, onion, peppers, tomato and finally garlic.Turn the vegies over frequently : excessive coloring is not recommended, vegetables should remain slightly crunchy. Season with dried herbs (thyme, savory and thyme), sea salt, pepper Espelette and chopped fresh basil. Keep warm on a corner of the griddle.

Tuna with red pepper Fry Kerala and grilled vegetables as a piperade

RECETTESMy market for 4 people:

  • 8 very fresh tuna steaks at 160
  • 140g cut preferably in the tail of a beautiful yellowfin tuna
  • 12 g red pepper Kerala
  • 5 cl of good olive oil
  • 1 dash of white balsamic

Grilled vegetables as a piperade :

  • 1 red onion 4 small red tomatoes
  • 1 small jar of green tapenade
  • 3 peppers of different colors (yellow, green, red)
  • 4 small peppers marinated in oil (here mini paprika)
  • 5 cl of olive oil Flowering thyme and oregano
  • Fleur de sel (sea salt)

Mix olive oil with white balsamic Apply olive oil on the tuna and leave the miniature red pepper on all sides of the tuna steaks. Let stand.
Prepare the vegetables (washed and dried): Slice the red onions and peppers. Turn on “le Griddle” over medium heat. Halve the tomatoes, let the first side cook for 3 to 4 minutes, return then add the green tapenade with a spoon inside the tomato, let it cook for a few moment. On the other side of the griddle cook tuna steaks 1-minute on each side. Keep warm and let stand for 5 minutes as a red meat. Serve the tuna on a bed of grilled onions and peppers. Garnish with caramelised peppers and serve it with some salad. Add a drizzle of olive oil and a few drops of lemon juice if you wish.

Porgy “le Griddle”

RECETTESMy Market for 4 people:

  • 1 porgy (fish) 1.2 kg to 1.5 kg or two pieces of 800 g

Marinade :

  • 100 g of extra virgin olive oil
  • 5 g of whole star anise or 3 g of anise powder
  • 20 g chopped garlic
  • 15 g chopped basil
  • 5 g oregano
  • 1 dash of white balsamic Sea salt and Espelette pepper


  • 800 g fingerling potatoes
  • 150 g onions pink
  • 15 g of dried seaweed (Asian grocery store)
  • 5 cl of virgin olive oil

Achieve the marinade:

crush and pulverize anise star. Peel the garlic, remove the center seed, crush, mince, star anise is added, oregano plucked. Mix thoroughly with olive oil and balsamic.
Drain the fish, remove his fins and tail and wash the inside.
Apply the marinade on the porgy and let stand at least two hours in the fridge. Peel the potatoes, cut into slices 1 cm thick. Blanch 10 to 12 minutes, drain and finish cooking on the griddle moderately hot (200°) by misting with water and a little bit of olive oil two or three times. Peel and chop the onions, add the seaweed stir and cook with the potatoes (5 minutes)

Cooking porgy:

On a hot griddle (230° max) start cooking on one side, flip it after 6 to 8 minutes and let the other side cook then lower the griddle heat at the very least: the fish is cooked at 55° to heart. Reheated the potatoes or other vegetables of your choice, prepare and serve.

Sweet potatoes

RECETTESMy market for 4 people:

  • 800 g potato with firm flesh
  • 80 g fat duck or 5 cl of olive oil
  • 1 small jar of mushrooms mixed (Italian antipasti)
  • 1 teaspoon ground turmeric
  • 25 g chopped garlic and fine mixed herbs (parsley)
  • A pinch of salt

Peel and wash the potatoes, cut them so that they have approximately the same size Blanch the potatoes in boiling water for 12 minutes. Melt the duck fat, add the marinated mushrooms and a tablespoon of turmeric (Curcuma). Add the hot potatoes and let marinate at least 30 minutes. On the hot griddle finish cooking carefully. At the end add the parsley and sea salt, let cook for a bit then serve.

Sardines “le Griddle”

RECETTESMy market for 8 people:

  • 1 kg of medium very fresh sardines
  • 3 cl of olive oil
  • 10 cl condiment “Basque” vinegar
  • 10 g of sea salt
  • 100 g fresh red or green peppers
  • A few drops of olive oil

Gently rinse sardines with cold water. You can empty the sardines if you want to, but you can also leave it as it is.
Once you drop the dried sardines on a hot griddle with peppers 3 minutes later, with the odor of grilled sardines, you return the bench formed on the griddle.
Your golden sardines will be deglazed with good aromatic vinegar.