Gourmet shop
Because a good fire deserves good products, our gourmet shop selects items to enhance your grilled dishes and festive tables: fleur de sel and coarse salt from the Noirmoutier Salt Cooperative (jars, pouches, canisters, and festive crates), organic wines AOC Côtes du Rhône from Clos du Caillou, Argentine sparkling wine, Natura Café coffee, O'Cirrus drinks, and cuts of meat for grilling: Angus brisket and ribeye, picanha, and Iberian pork pluma.
Our tips for successful grilling
- Take the meat out in advance: let it come to room temperature before cooking for more even results.
- Salt at the right time: fleur de sel is best added at the end of cooking or when serving to preserve its crunch.
- Let it rest: after cooking, a few minutes of resting under aluminum foil allow the juices to redistribute.
- Adapt the cooking method to the cut: sear quickly for ribeye or pluma, and use slow, smoky cooking for brisket, ideally on a pellet grill.
Fresh meats should be kept refrigerated and consumed by the indicated date. Excessive alcohol consumption is dangerous to health; please drink responsibly.
For cooking, discover our Traeger pellet grills and our pellet grill guide, as well as our planchas.
