The weather of the last few days has awakened your home like a desire to grill? We asked multi-star chef Christophe Bacquié how to make a barbecue… without smoking up your neighbors! Because the cook, owner of the Castellet hotel in the Var, knows it. Its restaurant, which reopens on June 10, regularly serves grills. "I also enjoy organizing barbecues with my children", comes to life in his forties. Here are his tips for spending a tasty time outdoors!
Well, we have all known these bad memories of a smoky garden… To remedy this, the chef has a tip: “Slip pieces of potato in the charcoal. »Otherwise gas plates exist. "But the meat will have fewer tastes," he warns.
Better to opt for good old coal, even if you have to watch the embers. From the start, when we think of barbecue, we often think of meat. "However, the fish lends itself perfectly to it," he reports. Like sea bream or mackerel. You can even grill lobsters, instead of making them in broth. A delight! "
But whether it's meat or fish, let them rest surrounded by a cloth an hour before at room temperature. "Not in direct sunlight, of course!" If you choose a fish, start by emptying it. "Without flaking it!" Do it only at the end because they protect the flesh when cooked. »Before baking, brush it with oil before seasoning the interior. "With a little thyme, lemon, herbs, fennel, rosemary, dill according to taste," he lists. We can even put garlic. The objective is to perfume it. "
Then free to eat it with the skin. "Like the head," exclaims the chef. Inside, there are many things to savor such as cheeks and jowls. "
Another golden rule: stay focused. Be careful not to burn your meal. “You have to take it out pink, because the meat or fish continues to cook ten minutes after removing it from the grill. In order not to be mistaken, for fish, the seasoned will be able to test his technique of ... the anus. “There is an edge at the level of the fin before the tail, towards the anus what. It is the thickest. When she lets herself be pulled with little resistance, it is because he is ready. If it comes out suddenly, too bad: it's overcooked. "
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Otherwise, he also loves sardines. The best is to prepare them on the plancha on parchment paper. "Easier to return them," he notes. Then they are emptied, then poured in olive oil by adding thyme, garlic and lemon juice. “With a slice of toast, it's fantastic! "
For meats, bet on large pieces, preferably chosen in a butcher's shop. “Like a rib of beef or a 4 cm thick rib steak rather than several steaks. They allow regular cooking, and will be all the more tasty. The lamb chop, marinate it with thyme, garlic and a little rosemary.
But if you're more skewered, cut pieces of poultry. “Pickled with curry, it's super sweet. And if your children tend to remove peppers from peaks, put thick strips of zucchini or eggplant instead. "You have to fry them in the pan before," insists the father.
Finally, those who want to discover new flavors, choose presa, an Iberian pig, which lends itself perfectly to barbecue. "Grilled, it's just extraordinary. All that remains is to dip it in a Bearnaise sauce. Prepare to see the heads of your neighbors over the hedges with the famous: "Well, say, it smells good at home! "
His recipe for bearnaise sauce for meat
We put a shallot in a pan with a little white wine. "I reduce with a few peppercorns. I add tarragon, chervil. I emulsify with egg yolk, making an eight with a whisk, ”explains the chef. Once the consistency thickens, we pour butter. "We can pass it to Chinese then but not required. "
For a choron sauce, just add crushed tomatoes. Otherwise, the chef reveals his preparation for the mackerel: “I brush it with soy sauce and honey before putting it on the grill. We know what we are going to try this weekend!