Our Restaurant
The result of this collaboration is an exciting partnership.
Alexandre and Sebastien are the chefs behind this new project. The cousins have worked together for many years before finally deciding to create something of their own. Both highly-skilled chefs, originally trained in Dordogne, at one of the best catering schools of France. Food has always been part of their education from regional classics to high end gastronomy.
The cousins have blended their knowledge of French cuisine and hot smoke barbeque to create this authentic venture. Chunks of beef Brisket and a range of other succulent meats including pork, chicken, mutton, and homemade French Toulouse sausages.
All our meats are coated in homemade rubs before a slow cook in a traditional American ‘Ole Hickory smoker pit. the meat is smoked for up to 15hours creating a juicy and tender meat holding intense and bold smoky flavours.
