La braserade, a tasty and convivial culinary speciality based on grilled meat, it takes its name from the cooking method that makes it so distinctive: the brazier. In this article, we delve into the history and traditions surrounding this comforting dish, and discover together the importance of the brazier in its preparation.
Read our article on the Tabletop Brazier.
The meat :
As well as the brazier, the meat is the central element of the braserade. This culinary speciality offers a wide range of flavours, thanks to the use of different ingredients such as chicken, turkey, beef and duck. Of course, the possibilities don't stop there; you can also explore other meat options to suit your taste preferences.
The pieces of meat are grilled in turn on the grill of the appliance, heated by the glowing embers of charcoal in the hearth of the brazier. This method of cooking gives the meat a delicious the scent of a wood firethat awakens the taste buds.
This grilling ritual offers each guest the chance to freedom to choose your favourite meat and determine its ideal cooking. It's a real time for sharing and conviviality, where flavours mingle with laughter and exchanges around the table.
Sauces :
To bring out the full flavour of your meat, there's nothing quite like delicious house sauces. You can opt for a mayonnaise with garlic and parsley for a touch of refreshing flavour, an bourguignonne sauce rich in flavour, a tartare sauce for a hint of acidity, or an béarnaise sauce for a smooth, tasty texture. With this varied selection, there's something for every guest to enjoy with their braserade.
Sides/strong>
By way of conclusion, the classic sides to brasearde often include french fries, but this delicious speciality can also be enjoyed with rice or potato gratin. For an even tastier experience, discover our recipe for braserade with potato fritters ! It's a real treat for the taste buds.
Bon appétit !