WINTER BARBECUE – TEAM BUILDING AROUND THE FIRE

Un groupe en doudounes se réchauffe autour d'un brasero extérieur avec des boissons chaudes, dans la neige

When it freezes outside, nobody walks away from the fire

The brasero comes out in December, on the terrace of the estate, facing the firs. Embers at the centre, the steel plancha all around, and our chef cooking in front of you while the team warms up. You eat standing, with your hands, and nobody checks the time.

Participants en manteaux d'hiver échangeant en extérieur, une tasse chaude en main

Cold gathers what summer scatters

In June a barbecue spreads people out: they look for shade, settle further off, conversations split. In December everyone stands in the same place. A gathered group talks, and it is the one season where conviviality needs nobody to organise it.

Our chef cooks outdoors, in front of you

The brasero is an open hearth ringed by a wide steel plancha: embers heat the centre, the plate sears and confits all around. Our chef works local, seasonal produce on it. Leeks, squash, parsnip, caramelised apples, cuts of meat seared to the minute. The cooking happens in full view, in the middle of the group.

Groupe posant devant un bâtiment à colombages sous la neige avec des boissons

A format we draw up with you

The winter barbecue is not in our catalogue, and that is deliberate: your headcount decides everything. Fifteen people fit around a single hearth; at fifty you need several and a staggered service. Give us your date, your numbers, and where the meal sits in the day.

Set your date